chicken gravy recipe for rice, a masala gravy with onions, tomatoes and nuts paste cooked with chicken. This is a heavy gravy chicken that has many ingredients that go into making it and is a perfect gravy for rice, chapati, roti or paratha or parotta.
This gravy is neither sweet nor spicy and has a very balanced flavour and the texture is just perfectly suitable to be eaten with indian flatbreads.
Different kinds of indian chicken recipes on the blog include chicken jalfrezi, murgh makhani, chicken biryani, tandoori chicken.
About the recipe
To make the gravy we make use of sliced onions which are basically made into brown and then we use puree of tomatoes.
The gravy also uses paste of nuts such as almond, cashew nuts and desiccated coconut paste which makes a good gravy of the curry. I have cooked the chicken in rich masala gravy and in the end also added some sauce to add spice flavors but they are totally optional and can be skipped.
Other non-veg gravy recipes on the blog are lamb vindaloo instant pot, mutton masala, chettinad chicken, punjabi chicken etc...
Ingredients
Onions: Here, in this gravy, we make use of onions that are sliced finely and which are cooked until brown and not transparent onions.
Tomatoes: Tomatoes here are blended well into a puree and added which gives the main base to the gravy and also adds to the sour flavour of the curry.
Cashew nuts: These are commonly called 'Kaju and are highly used to make creamy and heavy gravies which are shahi and here to make a dish apt for roti or paratha I have made use of Kaju in it.
Almonds: These are commonly called 'badam' and are usually used in gravies to get a delicious and Mughlai flavour to the curries be it veg or non-veg curries.
Coconut: In the gravy, I have made use of desiccated which is slightly roasted along with Kaju and badam to get rid of the raw smell in the gravy. Do not use more amount of coconut as the gravy becomes a bit sweeter.
Spices: I have made use of basic spices such as salt, red chilli powder, garam masala powder, kali mirch powder, coriander powder, ginger garlic paste which form the main base of the gravy in Indian curries.
Sauces: This gravy is made in such a way that it can be useful to make during special occasions and therefore, I have made use of special ingredients such as sauces to make it richer.
The sauces that have been used are red chilli sauce, green chilli sauce and tomato sauce which completely gives the gravy a flavour that could be used to make during weddings or during festivities. However, the adding of sauces is not mandatory and can be skipped to get a rich gravy taste.
Other ingredients: Red food color is added to get red color gravy and it can also be replaced with Kashmiri red chili powder which gives an amazing red color to the gravy.
Note: Here, I have used puree tomatoes, but tomatoes can be replaced with a cup of yogurt/curd which makes a yummy substitute and also makes the gravy super delicious.
Check the step by step details for the recipe procedure and also do check out the video process to make the yummy gravy.
Step by step photos and procedure
Making of nuts paste:
- Dry roast cashew nuts, almonds, desiccated coconut for few minutes. The quantity of these ingredients can be reduced and if dry fruits are not handy skip any of them and add only cashews or almonds. Just one of these ingredients(kaju or badam) can be added.
- dry roast them for a minute or two on low heat. let them cool down.
- Add them into a blender, make a fine paste of all the three ingredients by adding little water.
Make Tomato Puree:
- Add chopped tomatoes into the blender and make a fine puree of the tomatoes. Just blend the tomatoes into fine puree by adding a pinch of salt.
Making of the chicken gravy:
- Take a wok or cooking utensil, add oil and heat it.
- Add cardamoms, cloves, cinnamon stick and saute for few seconds.
- add shahi zeera or caraway seeds and stir well.
- Add sliced onions and cook the onions until they turn slightly golden brown by stirring in between.
- Add ginger garlic paste and saute for few seconds.
- Add the chicken pieces into it.
- roast until the color of chicken changes.
- Add spices such as salt as per taste, red chilli powder, turmeric powder and mix well.
- Cook for few minutes on low flame.
- Add the blended tomato puree to it. Here, I am adding tomato puree but one can even replace it with yogurt as well.
- Cook the tomato masala for few minutes on low flame until oil releases the sides.
- Add the blended kaju, badam and coconut paste into it and give a mix.
- Mix everything well.
- Add the spices such as black pepper powder, coriander powder, garam masala powder, adjust salt as per taste and add red food color. Adding red food color is totally optional and skip it not preferred.
- Mix well and cook everything on low flame for 10-15 minutes or until the masala cooks well.
- add little water if the gravy is too thick.
- Add sauces such as red chilli sauce, green chilli sauce and tomato sauce. Adding sauces is completely optional and this complete step can be skipped but this is a gravy which is usually prepared to be served with naan or paratha at weddings.
- Mix well .
- cook for 5-10 minutes on low flame or until chicken gets tender. Lastly, add freshly chopped coriander leaves and lemon extract.
- Switch off the flame.
- Mix well and serve hot with rice, roti or paratha
Video
Recipe
Chicken Gravy Recipe, Indian Gravy
Ingredients
- 2 tablespoon oil
- 2 cardamoms (elaichi)
- 2 cloves ( loung)
- 2 small cinnamon sticks (dalchini)
- 3 onions (finely sliced)
- 1 teaspoon ginger garlic paste
- 500 gms chicken (cleaned and washed)
- salt - to taste
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 4 medium size tomatoes, chopped
- 15 cashew nuts (kaju)
- 15 almonds (badam)
- 1 tablespoon desiccated coconut
- salt salt - to taste
- ¼ teaspoon garam masala powder
- ¼ teaspoon coriander powder (dhaniya powder)
- ¼ tsp black pepper powder (kali mirch powder)
- a pinch of red food color
- 1 teaspoon green chilli sauce
- 1 teaspoon red chilli sauce
- 1 teaspoon tomato sauce
- 2 tablespoon fresh coriander leaves
- 1 tablespoon lemon extract
Instructions
Making of nuts paste:
- Roast cashewnuts, almonds, desiccated coconut for few minutes and let them cool.
- Add them into a blender, make a fine paste of all the three ingredients by adding little water.
Make Tomato Puree:
- Add chopped tomatoes into the blender and make a fine puree of the tomatoes.
Making of the chicken gravy:
- Take a wok or cooking utensil, add oil and heat it.
- Add cardamoms, cloves, cinnamon stick, shahi zeera and saute for few seconds.
- Add sliced onions and cook the onions until they turn slight golden brown by stirring in between.
- Add ginger garlic paste and saute for few seconds.
- Add the chicken into it and roast until the color of chicken changes.
- Add spices such as salt as per taste, red chilli powder, turmeric powder and mix well.
- Cook for few minutes on low flame.
- Add the blended tomato puree into it.
- Cook the tomato masala for few minutes on low flame until oil releases the sides.
- Add the blended kaju, badam and coconut paste into it and give a mix.
- Add the spices such as black pepper powder, coriander powder, garam masala powder, salt and red food color.
- Mix well and cook everything on low flame for 10-15 minutes or until the masala cooks well.
- Add sauces such as red chilli sauce, green chilli sauce and tomato sauce.
- Mix well and cook for 5-10 minutes on low flame or until chicken gets tender.
- Switch off the flame.
- Lastly, add freshly chopped coriander leaves and lemon extract.
- Mix well and serve hot with rice, roti or paratha
Notes
- In place of tomato puree yogurt too can be added and make the gravy.
- Red food color is optional and it is added just to get the red color to the gravy which can be skipped as well.
- In place of red food color, kashmiri red chilli powder too can be added which has good red color and is less spicy.
Nutrition
FAQ'S
Yes, the gravy can be made just by adding kaju, almonds, coconut paste and tomato puree and cooking chicken along with the masala. It gives a delicious gravy to the recipe. The sauce is totally optional and can be skipped.
Is it necessary to dry roast the coconut, kaju and almonds?
Yes, roasting gives a good aroma to the gravy and the gravy does not taste raw.
No, tomatoes can be finely chopped and added in place of tomato puree. Adding chopped tomatoes too gives a gravy texture as they get pulpy along with the chicken. This is an Indian style chicken gravy and the tomatoes can be altered and replaced by yogurt too and this replacement too gives a delicious rich gravy.
The gravy gives a balanced taste of a normal curry but if the ingredients that are added such as cashews and almonds in more quantity can make the gravy a bit sweeter. Adjust the quantity of sweet dry fruits such as cashews, almonds, coconut etc...
Yes, fresh coconut too can be added in place of dry coconut.
To get a rich flavor and taste I have added dry fruits and also to get a creamy gravy but one can skip adding them and just add kaju/cashew nuts or just add almonds and still get a delicious gravy.
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