Go Back
+ servings
chicken gravy recipe for chapati
Print Recipe
5 from 1 vote

Chicken Gravy Recipe, Indian Gravy

A good gravy recipe to the chicken which is a good accompaniment to roti or paratha.
Prep Time30 mins
Cook Time50 mins
Course: chicken
Cuisine: Chicken, Hyderabadi/Indian
Servings: 4
Calories: 430kcal
Author: yummy indian kitchen


  • 2 tbsp oil
  • 2 cardamoms (elaichi)
  • 2 cloves ( loung)
  • 2 small cinnamon sticks (dalchini)
  • 3 onions (finely sliced)
  • 1 tsp ginger garlic paste
  • 500 gms chicken (cleaned and washed)
  • salt - to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 4 medium size tomatoes, chopped
  • 15 cashew nuts (kaju)
  • 15 almonds (badam)
  • 1 tbsp desiccated coconut
  • salt salt - to taste
  • 1/4 tsp garam masala powder
  • 1/4 tsp coriander powder (dhaniya powder)
  • 1/4 tsp black pepper powder (kali mirch powder)
  • a pinch of red food color
  • 1 tsp green chilli sauce
  • 1 tsp red chilli sauce
  • 1 tsp tomato sauce
  • 2 tbsp fresh coriander leaves
  • 1 tbsp lemon extract


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 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


  • 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.


Calories: 430kcal | Carbohydrates: 11g | Protein: 26g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 99mg | Potassium: 431mg | Fiber: 3g | Sugar: 4g | Vitamin A: 188IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg
Like and Follow on Facebook:Like or Follow us on our facebook page @YummyIndianKitchen to receive all the latest posts and videos from this blog....
SUBSCRIBE TO OUR YOUTUBE CHANNELTo watch our recipe videos do SUBSCRIBE! and do not forget to press the bell icon to receive every update!!!
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!