Chicken Gravy Recipe
Ingredients
For Chicken Marinade & Cooking
1) 1 kg chicken
2) ½ cup oil
3) 2 large onions
4) 3 medium tomatoes
5) 12-13 green chilies
6) 2 ½ tbsp ginger-garlic paste
7) ½ tsp turmeric powder
8) 2 tbsp coriander powder
9) 1 tsp roasted cumin powder
10) ½ tsp black pepper powder
11) 1 tbsp salt
12) ½ cup beaten yogurt
13) ½ tsp garam masala powder
14) 1 tbsp kasuri methi
15) ¼ cup fresh cream
For Whole Spices
16) 1 bay leaf
17) 4-5 green cardamoms
18) ½ tsp black peppercorns
19) ½ tsp cumin seeds
20) 3 cloves
21) 1 cinnamon stick
For Tempering
22) 2-3 tbsp desi ghee
Granish
24) Fresh coriander
Let’s Start Recipe
Today, we are going to make a **delicious and mouth-watering Chicken Gravy** that is often made for weddings and special gatherings. This **chicken Gravy** is absolutely delicious and will surely be a hit! You can serve it with **naan** or **parathas**. It’s as **easy to make** as it is **flavorful**. So, let’s get started with the recipe.
Step 1: Frying the Onions and Tomatoes
First, I’ve heated **½ cup of oil** in a pan. You can adjust the oil quantity as per your preference. Once the oil is heated on **medium-high flame**, add **2 large onions** sliced. Fry the onions for about **2-3 minutes**, stirring constantly.
We don’t want the onions to darken too much, just cook them until they become **translucent** and soft, with a light **pinkish color**.
Once the onions are done, add **3 medium tomatoes** and **12-13 green chilies**. (I’ve added more chilies because they aren’t very hot, so you can adjust the number according to your taste.)Cook these together for about **3-4 minutes** until the tomatoes soften slightly, but don’t overcook them. When the tomatoes are soft, lower the flame and transfer the mixture to a plate, draining off any excess oil.
Let this mixture cool down completely, then grind it into a fine paste in a mixer jar. Set it aside.
Step 2: Cooking the Chicken
In the same pan, add **whole spices**:
1) 1 bay leaf
2) 4-5 green cardamoms
3) ½ teaspoon black pepper
4) ½ teaspoon cumin seeds
5) 3 cloves
6) 1 cinnamon stick
Now, add **1 kg chicken** (preferably with bones for more flavor) and fry it well on **medium-high flame** for about **3-4 minutes**. Stir constantly to ensure the chicken browns and its raw smell disappears.
Once the chicken is browned, add **2 ½ tablespoons ginger-garlic paste**. Fry the chicken with the paste for **2-3 minutes**, allowing the raw ginger-garlic smell to dissipate.
Step 3: Adding Ground Spices
Next, add **½ teaspoon turmeric powder** and **2 tablespoons coriander powder**. Lower the flame at this point and add **1 teaspoon roasted cumin powder**, **½ teaspoon black pepper powder**, and **1 tablespoon salt** (adjust salt to taste).
Mix all the spices well with the chicken, and cook for another **2 minutes** on low flame, stirring occasionally. If necessary, add **1-2 tablespoons of water** to avoid the spices from burning.
Step 4: Adding the Ground Paste
Now, add the **tomato-onion-green chili paste** that we prepared earlier. Do not add any water. Mix it well and cook for **5 minutes** on **medium-high flame** to ensure that the spices are well blended with the chicken.
Step 5: Adding Yogurt
Once the paste is well incorporated, lower the flame again and add **½ cup beaten yogurt**. Ensure the yogurt is not sour. Stir it in carefully. Always add yogurt on low heat to avoid curdling. Mix well and cover the pan. Let it cook on low-medium flame for **7-8 minutes**.
During this time, stir the chicken occasionally. The oil will begin to separate from the spices, indicating that it’s cooking perfectly.
Step 6: Cooking the Chicken
After 8 minutes, check the chicken. If needed, add **a little water** (preferably hot water) to adjust the consistency of the gravy. Cook for **15-16 minutes**, covering the pan. This will allow the chicken to cook through and absorb the flavors.
At this point, the chicken should be cooked about **95%**, and the oil should be separated from the gravy.
Step 7: Final Touches
Now, add **½ teaspoon garam masala powder** and **1 tablespoon kasuri methi** (roasted and crushed). Add **¼ cup fresh cream** (or the top layer of milk cream if you don’t have fresh cream). Stir well and cook for another **2-3 minutes** on low flame to let the cream blend into the gravy.
You can adjust the consistency of the gravy by adding more water if needed. Keep it creamy and thick.
Step 8: Tempering
For the final touch, we’ll prepare a **ghee tempering**. Heat **2-3 tablespoons of desi ghee** (clarified butter) in a separate small pan on low flame. Add **6-7 green chilies** (with slits) and fry them in ghee until fragrant.
Once the chilies release their flavor, pour this hot tempering over the chicken. Mix it gently, and garnish with **fresh chopped coriander**.
Step 9: Resting and Serving
Cover the chicken and let it rest for **5-10 minutes** on low flame. After that, your **Chicken Gravy** is ready to serve!