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chicken gravy recipe for chapati

Chicken Gravy Recipe, Indian Gravy

yummy indian kitchen
A good gravy recipe to the chicken which is a good accompaniment to roti or paratha.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 50 minutes
Course chicken
Cuisine Chicken, Hyderabadi/Indian
Servings 4
Calories 430 kcal

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

Nutrition Facts
Chicken Gravy Recipe, Indian Gravy
Amount Per Serving
Calories 430 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 7g44%
Cholesterol 94mg31%
Sodium 99mg4%
Potassium 431mg12%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 26g52%
Vitamin A 188IU4%
Vitamin C 8mg10%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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