Chicken Gravy

Chicken Gravy is a delicious side dish made by cooking chicken with onion & tomato cashews along with tempered spices and masala powders. Chicken Gravy makes a perfect combo with rice, roti, chapati, etc. Chicken Gravy Recipe is presented here with step by step pictures and video.

This simple chicken gravy is quick to make and pairs nicely with rice or roti. While my husband and daughter aren’t big fans of non-vegetarian dishes, I still enjoy them occasionally. As a result, there is no demand for cooking non-veg dishes at home. However, since my son has developed a liking for them, I have started experimenting with new recipes and sharing them here as well. I have prepared this chicken gravy countless times and have received plenty of compliments for it.

About Chicken Gravy

This South Indian-inspired Chicken Gravy is bursting with delicious flavors, reminiscent of restaurant-quality gravy. It’s no surprise that chicken gravy is a top choice when dining out.

Chicken gravy made in one pot method tastes so good. First the chicken marinade with curd and spices tenderizes the meat then slow cooking chicken along with all the masalas in one pot gives a unique taste to this dish. This has become our family favorite

I prepared a Chicken Gravy for my lunch today and decided to share it here. It’s a modified version of my mother’s recipe and has become a regular in our meals. This is for those who have requested more chicken recipes from me. You can use a pressure cooker to save time, but the one pot method yields more flavor and taste.

Chicken Gravy Video

Ways to prepare Chicken Gravy

The pressure cooker is a convenient and quick method. Simply add the ingredients, sauté, add chicken, and pressure cook for 2 whistles. Your dish will be ready in no time.
Open pan : This takes quite some time as chicken takes at least 30 minutes to cook. If using country chicken it may take around 45 minutes.
The Instant Pot is a fast cooking option. For country chicken, you can set the pressure cooker to high for 20 minutes and it will release on its own. If using broiler chicken, set the pressure cooker to 10 minutes in pressure cooker mode and allow it to release on its own.

Chicken Gravy Ingredients

Select between country chicken and broiler chicken for the best results in this sauce. Ensure that it is both tender and fresh.
The foundation of this sauce is made from a combination of onions, tomatoes, and ginger garlic paste.
Make sure the curd used in this gravy is thick and not sour, as it is one of the main ingredients.
Seasonings: Incorporate whole seasonings for flavoring such as cinnamon, cloves, cardamom, and star anise.

a display of ingredients needed for chicken gravy

Kadai chicken
Chicken chettinad
Chicken kuzhambu
Pepper chicken
Chicken kurma

Step by step instructions for making chicken gravy.

In a blender, combine 3 large tomatoes, 2 Kashmiri red chillies, and 12 cashew nuts.

Pulverize it into a smooth paste without incorporating any water. Put aside.

Add 500 grams of chicken, 1/4 cup of yogurt, 1/4 teaspoon of turmeric powder, a pinch of salt, and 1 teaspoon of ginger garlic paste to a mixing bowl.

Mix the ingredients together thoroughly and allow them to marinate for 30 minutes.

To a large cooking pot, add 2 tablespoons of oil and heat it. Then add 1/2 inch of cinnamon, 2 cloves, 2 cardamom pods, 1 star anise, 1 teaspoon of cumin seeds, and a few curry leaves. Let it sizzle.

Next, combine 2 large onions that have been finely chopped with salt and 1 teaspoon of ginger garlic paste.

Cook over medium heat until lightly browned, approximately 3 minutes.

Next, include the cashew and tomato mixture.

Cook for a few minutes until the raw tomato scent is gone and the mixture thickens.

Mix in 1 teaspoon of Kashmiri red chilli powder, 1.5 teaspoons of coriander powder, and 1 teaspoon of cumin seeds powder.

Quickly sauté the food.

Next, incorporate the chicken marinade.

Cook over medium-high heat for 3 to 5 minutes.

Include 1 cup of water. If you prefer a thicker gravy, only add 1/2 cup of water.

Stir quickly and bring to a boil.

16.Close and cook covered for 25-30 mins or until chicken gets cooked soft. Cook in low medium flame. If you prefer you can make it a pressure cooker and pressure cook for 3 whistles.

When opened, the contents will have a slightly liquid consistency.

Verify if the chicken is fully cooked.

In the end, mix in 1 teaspoon of garam masala powder and 1 tablespoon of coriander leaves.

add garam masala powder, coriander leaves

Mix the ingredients quickly and turn off the heat. For a thicker gravy, continue cooking on medium heat for a few more minutes before turning off.

Tasty chicken gravy prepared and ready to be enjoyed.

Expert Tips

I utilized broiler chicken, which resulted in a quicker cooking time in this particular pot. For broiler chicken, pressure cook for 2 whistles. If using country chicken, pressure cook for a minimum of 5 whistles.
I have experimented with making gravy using both a pressure cooker and an open pot, and both methods result in delicious flavors. Which method you choose depends on your desired timing – if you need to finish the gravy quickly, the pressure cooker method is optimal. However, if you have more time, slow cooking in a pot produces excellent results.
You can apply the same method to prepare kuzhambu, but you may need to add more water and increase the boiling time.
Adjust the amount of water based on the desired thickness of the gravy. I added 1 cup of water because I wanted more gravy. Remember that the chicken will release water while it cooks.
Continue cooking until the chicken is dry for a chukka dish, or slightly moist for a gravy.

Variations

You have the option to choose between broiler chicken and country chicken based on your preference.
Include black stone flower when seasoning if you enjoy the taste.
Include coconut for a thicker gravy when blending, use 1/4 cup.
You can substitute almonds for cashews without compromising the flavor.
You also have the option to use regular red chillies instead of kashmiri chillies.

Pressure cooker used to make chicken gravy.

Serving & Storage Suggestion

This tasty chicken curry can be accompanied by rice, roti, phulka, or even idli dosa. It pairs perfectly with any type of flatbread or idli dosa.

This Chicken Gravy can be stored at room temperature for one day and in the refrigerator for two days. If reheating from the fridge, add a small amount of water before serving.

FAQs

What ingredients are used to make Chicken Gravy?

Chicken Gravy is made using onion, tomato, cashews, curd, a blend of spices, spice powders, coriander leaves etc.

My gravy has a thin consistency, how can I make it thicker?

Cashews are an excellent option for thickening gravy. If you prefer not to use cashews, you can substitute them with almonds. Another alternative is to combine 1 tablespoon of cornflour with 2 tablespoons of water and add it to the gravy. Cook for a few minutes until the gravy reaches desired thickness. Gram flour can also be used as a replacement for cornflour.

Which type of chicken is recommended for this gravy?

The ideal choice for this sauce is tender and fresh broiler chicken, but if you want a healthier option, you can also use country chicken, just be sure to adjust the cooking time.

If you have additional inquiries about this recipe for Chicken Gravy, please email me at [email protected]. Also, be sure to follow me on Instagram, Facebook, Pinterest, Youtube, and Twitter.

Have you tried making this Chicken Gravy Recipe? Please share your thoughts on it. Don’t forget to tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.

📖 Recipe Card

Chicken Gravy Recipe

Course Lunch, Side Dish

Cuisine Indian

Keyword

30-minute recipes for rice, chicken, curry, gravy, and kuzhambu, including non-vegetarian options.

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 369kcal

Author Sharmilee J

Ingredients

For marinade:

500 gms chicken
1/4 cup curd
1 teaspoon ginger garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon salt

To grind:

3 big tomatoes
2 nos kashmiri red chillies
12 nos cashews

To temper:

2 tablespoon oil
1/2 inch cinnamon
2 nos cloves
1 no cardamom
1 teaspoon cumin seeds
1 no star anise
few curry leaves

Others

2 big onion finely chopped
1 teaspoon red chilli powder
1 and 1/2 teaspoon coriander powder
1 teaspoon cumin seeds powder
1 teaspoon garam masala powder
1 tablespoon coriander leaves for garnish
water as needed
salt to taste

Instructions

Add three large tomatoes, two Kashmiri red chillies, and twelve cashew nuts to a blender.
Pulverize it until it becomes a smooth paste without using any liquid. Put it aside.
Add 500 grams of chicken, 1/4 cup of curd, 1/4 teaspoon of turmeric powder, a pinch of salt, and 1 teaspoon of ginger garlic paste to a mixing bowl.
Stir the mixture thoroughly and let it soak for 30 minutes.
Add 2 tablespoons of oil to a large pot and heat it. Then, add 1/2 inch of cinnamon, 2 cloves, 2 cardamom pods, 1 star anise, 1 teaspoon of cumin seeds, and a few curry leaves. Allow them to sizzle.
Next, include 2 large onions that have been finely chopped, along with some salt and 1 teaspoon of ginger garlic paste.
Cook until browned, which could take around 3 minutes.
Next, include a mixture of cashews and tomatoes.
Cook for a short amount of time until the strong scent of tomatoes is gone and the mixture thickens.
Mix in 1 teaspoon of kashmiri red chilli powder, 1.5 teaspoons of coriander powder, and 1 teaspoon of cumin seed powder. Sauté briefly.
Next, incorporate the chicken marinade. Cook over medium heat for 3-5 minutes.
Pour 1 cup of water into the mixture. For a thicker gravy, add only 1/2 cup of water.
Mix quickly and allow it to reach a boiling point.
Cook the chicken in a covered pot for 25-30 minutes on low to medium heat until it is soft. Alternatively, you may use a pressure cooker and cook for 3 whistles.
If you open it up, the texture may be slightly runny. Verify that the chicken is fully cooked.
Lastly, include 1 tsp of garam masala powder and 1 tbsp of coriander leaves.
Mix quickly and turn off. If you desire a thicker gravy, cook on medium heat for a few more minutes before turning off.
Savory chicken sauce prepared and available for serving.

Video

Notes

I opted for broiler chicken, resulting in a quicker cooking time in the pot. However, if you use country chicken, pressure cook for a minimum of 5 whistles. For broiler chicken, pressure cook for 2 whistles.
The recipe can also be used for kuzhambu, but you may need to add more water and increase the boiling time.
Adjust the amount of water based on the desired thickness of the gravy. I added 1 cup of water to increase the amount of gravy. Also, keep in mind that the chicken will release water as it cooks.
Continue cooking until the chicken is dry or a semi-dry gravy is achieved.

Nutrition

The Sharmis Passions blog recently shared a recipe for Chicken Gravy.