Chicken Gravy is a delectable sauce created by simmering chicken with onion and tomato puree, cashew puree, tempered spices, and masala powders. Chicken Gravy goes well with rice, roti, chapati, and other grains. The Chicken Gravy Recipe is offered here with step-by-step instructions.
This is a quick and easy chicken gravy that goes great with both rice and roti. Both hubby and Mittu dislike nonveg food – I eat out periodically, so there is no need to cook nonveg items at home. Now that Gugu is fond of eating nonveg I have started to attempt different recipes and as a bonus to put them here also.
IN REGARD TO CHICKEN GRAVY
I made this Chicken Gravy for today’s lunch, using my mother’s recipe but modifying it somewhat, and it turned out so delicious that I couldn’t wait to share it, so here it is. Also, everyone at home is dozing off, too tired to sit and watch TV, so I thought I’d share this dish, so here it is, hot from my kitchen.
Let’s get started on making this Easy Chicken Gravy. So this is for all of you who requested that I post more chicken recipes on a regular basis. You may make this gravy in a pressure cooker to save time, but the flavor and taste are better in one pot.
WAYS TO MAKE CHICKEN GRAVY
Pressure cooker: This is one of the simplest methods because it takes little time. Simply combine the ingredients, sauté the chicken, and pressure cook for 2 whistles.
Open pan: This takes a long time because chicken takes at least 30 minutes to cook. It may take 45-50 minutes if using country chicken.
This is also a quick option. If using country chicken, put the pressure cooker to high for 20 minutes and let it release on its own. Set the broiler chicken in pressure cooker mode for 10 minutes and let it release naturally.
INGREDIENTS FOR CHICKEN GRAVY MARINADE:
- 500g of chicken
- A quarter cup of curd
- 1 teaspoon garlic-ginger paste
- A quarter teaspoon of turmeric powder
- 1/2 teaspoon of salt
To hone:
- 3 large tomatoes
- 2 red Kashmiri chilies
- 12 cashew nuts
To soften:
- 2 tbsp olive oil
- 1/2 teaspoon cinnamon
- Two cloves
- 1 cardamom omitted
- 1 tsp. cumin seeds
- 1 absence of star anise
- A couple of curry leaves
Chicken: Country chicken or broiler chicken will work well in this gravy. Check if it is delicate and fresh.
Onion tomato: We utilize onion tomato as the base of this gravy, along with ginger garlic paste.
Curd: Because curd is one of the primary elements in this gravy, it should be thick and not sour.
Spices: Temper with whole spices such as cinnamon, cloves, cardamom, and star anise.
STEP BY STEP CHICKEN GRAVY RECIPE
- In a blender, combine 3 large tomatoes, 2 Kashmiri red chilies, and 12 cashew nuts.
- Grind it to a fine puree in a food processor without adding water. Place aside.
- Combine 500 gms chicken, 1/4 cup curd, 1/4 teaspoon turmeric powder, salt, and 1 teaspoon ginger garlic paste in a mixing dish.
- Mix thoroughly and set aside for 30 minutes to marinate.
- Add the following to a big boiling pot: Heat 2 tablespoons oil, then add 1/2 inch cinnamon, 2 nos cloves, 2 nos cardamom, 1 nos star anise, 1 teaspoon cumin seeds, and a few curry leaves. Allow it to sputter.
- Add 2 large finely chopped onions, salt, and 1 teaspoon ginger garlic paste.
- Saute until golden brown. It could take at least 3 minutes.
- Now stir in the cashew tomato mixture.
- Cook for a few minutes, or until the raw tomato scent has gone away and the liquid has thickened.
- Stir in 1 teaspoon Kashmiri red chili powder, 1.5 teaspoon coriander powder, and 1 teaspoon cumin seed powder.
- Sauté for a few minutes.
- Stir in the chicken marinade.
- Cook for 3-5 minutes.
- Pour in 1 cup of water. If you want a thick gravy, only add 1/2 cup water.
- Give it a brief stir and let it come to a boil.
- Close the lid and cook for 25-30 minutes, or until the chicken is tender. Cook on a low to medium heat. If you prefer, you can pressure cook it for 3 whistles in a pressure cooker.
- When opened, the consistency would be a little runny.
- Inspect the chicken for doneness.
- Add 1 teaspoon garam masala powder and 1 tablespoon coriander leaves towards the end.
- Give it a brief mix and turn it off. If you prefer a thicker gravy, simmer for a few minutes longer on medium heat before turning off the heat.
Ready to serve delicious chicken gravy?
TIPS
- Because I used broiler chicken, it cooked faster in this pot. If you’re using country chicken, pressure cook it for at least 5 whistles. Pressure cook the broiler chicken for 2 whistles.
- I’ve made gravy in both a pressure cooker and an open pot; both work well, but the former is preferable if you’re in a rush to get the job done.
- Slow cooking in a pot is ideal if you have the time.
- You may use the same recipe for kuzhambu, only add extra water and boil for longer.
- Adjust the amount of water to achieve the desired gravy consistency. I wanted more gravy, so I added 1 cup of water. Also, chicken gives off water as it cooks.
- Continue to sauté until the chukka chicken is dry or the gravy is semi-dry.
VARIATIONS
- Depending on your preferences, you can use either broiler chicken or country chicken.
- While tempering, add black stone flowers if you like the flavor.
- While grinding, add 1/4 cup coconut if you want extra gravy.
- Almonds can be substituted for cashews. The taste will not be compromised.
- Instead of Kashmiri chilies, you can use regular red peppers.
SUGGESTION FOR SERVING AND STORAGE
It goes well with rice, roti, pulka, and even idli dosa. This is a tasty chicken sauce that works well with practically any flatbread or idli dosa.
This Chicken Gravy can be stored at room temperature for a day and in the refrigerator for two days. If refrigerated, reheat with a bit of water before serving.
