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chicken gravy recipe for chapati
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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

Ingredients

  • 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

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 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

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
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