Chicken Gravy

35 mins
Serves 1
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Directions

  1. 1Heat 4 tablespoons of oil in a pan.
  2. 2Heat 4 tablespoons of oil in a pan.
  3. 3Heat 4 tablespoons of oil in a pan.
  4. 4Once the oil is hot, add 2 bay leaves, 2 pieces of cinnamon, 2 cloves, 2 cardamoms, 1/4 teaspoon of fennel, and a small piece of stone flower.
  5. 5Once the oil is hot, add 2 bay leaves, 2 pieces of cinnamon, 2 cloves, 2 cardamoms, 1/4 teaspoon of fennel, and a small piece of stone flower.
  6. 6Once the oil is hot, add 2 bay leaves, 2 pieces of cinnamon, 2 cloves, 2 cardamoms, 1/4 teaspoon of fennel, and a small piece of stone flower.
  7. 7Add 2 dry red chilies and sauté briefly.
  8. 8Add 2 dry red chilies and sauté briefly.
  9. 9Add 2 dry red chilies and sauté briefly.
  10. 10Add 2-3 finely chopped large onions and sauté until golden brown.
  11. 11Add 2-3 finely chopped large onions and sauté until golden brown.
  12. 12Add 2-3 finely chopped large onions and sauté until golden brown.
  13. 13Add 1 tablespoon of ginger garlic paste and a sprig of curry leaves to the sautéed onions and mix well.
  14. 14Add 1 tablespoon of ginger garlic paste and a sprig of curry leaves to the sautéed onions and mix well.
  15. 15Add 1 tablespoon of ginger garlic paste and a sprig of curry leaves to the sautéed onions and mix well.
  16. 16Lower the flame and add 1/4 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 tablespoon of chili powder (or 2 teaspoons for less spice). Mix thoroughly.
  17. 17Lower the flame and add 1/4 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 tablespoon of chili powder (or 2 teaspoons for less spice). Mix thoroughly.
  18. 18Lower the flame and add 1/4 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 tablespoon of chili powder (or 2 teaspoons for less spice). Mix thoroughly.
  19. 19Add 1 tomato, blended into a smooth paste, and mix until well incorporated.
  20. 20Add 1 tomato, blended into a smooth paste, and mix until well incorporated.
  21. 21Add 1 tomato, blended into a smooth paste, and mix until well incorporated.
  22. 22Add 1/2 kg of chicken pieces (with bones) and required salt to the mixture.
  23. 23Add 1/2 kg of chicken pieces (with bones) and required salt to the mixture.
  24. 24Add 1/2 kg of chicken pieces (with bones) and required salt to the mixture.
  25. 25Mix well to coat the chicken with the masala and cook for 2-3 minutes.
  26. 26Mix well to coat the chicken with the masala and cook for 2-3 minutes.
  27. 27Mix well to coat the chicken with the masala and cook for 2-3 minutes.
  28. 28Add 2 cups of water and let it boil for about 5 minutes.
  29. 29Add 2 cups of water and let it boil for about 5 minutes.
  30. 30Add 2 cups of water and let it boil for about 5 minutes.
  31. 31Grind 8-10 soaked cashews into a smooth paste.
  32. 32Grind 8-10 soaked cashews into a smooth paste.
  33. 33Grind 8-10 soaked cashews into a smooth paste.
  34. 34Add the cashew paste to the gravy.
  35. 35Add the cashew paste to the gravy.
  36. 36Add the cashew paste to the gravy.
  37. 37Add 1 teaspoon of garam masala (or chicken masala) and 1/2 teaspoon of pepper powder.
  38. 38Add 1 teaspoon of garam masala (or chicken masala) and 1/2 teaspoon of pepper powder.
  39. 39Add 1 teaspoon of garam masala (or chicken masala) and 1/2 teaspoon of pepper powder.
  40. 40Mix everything well and cover, cooking on medium heat for approximately 20 minutes until the oil separates and the gravy thickens.
  41. 41Mix everything well and cover, cooking on medium heat for approximately 20 minutes until the oil separates and the gravy thickens.
  42. 42Mix everything well and cover, cooking on medium heat for approximately 20 minutes until the oil separates and the gravy thickens.
  43. 43Garnish with chopped coriander leaves and turn off the stove.
  44. 44Garnish with chopped coriander leaves and turn off the stove.
  45. 45Garnish with chopped coriander leaves and turn off the stove.
  46. 46Cover the gravy and let it rest for 10 minutes before serving.
  47. 47Cover the gravy and let it rest for 10 minutes before serving.
  48. 48Cover the gravy and let it rest for 10 minutes before serving.

Ingredients

  • 4 tbsp Oil
  • 4 tbsp Oil
  • 4 tbsp Oil
  • 2 Bay leaves
  • 2 Bay leaves
  • 2 Bay leaves
  • 2 Cinnamon
  • 2 Cinnamon
  • 2 Cinnamon
  • 2 Cloves
  • 2 Cloves
  • 2 Cloves
  • 2 Cardamom
  • 2 Cardamom
  • 2 Cardamom
  • 0.25 tsp Fennel
  • 0.25 tsp Fennel
  • 0.25 tsp Fennel
  • 1 small piece Stone flower
  • 1 small piece Stone flower
  • 1 small piece Stone flower
  • 2 Dry Red Chillies
  • 2 Dry Red Chillies
  • 2 Dry Red Chillies
  • 2 large Onion
  • 2 large Onion
  • 2 large Onion
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Ginger Garlic paste
  • 1 sprig Curry Leaves
  • 1 sprig Curry Leaves
  • 1 sprig Curry Leaves
  • 0.25 tsp Turmeric
  • 0.25 tsp Turmeric
  • 0.25 tsp Turmeric
  • 1 tbsp Coriander powder
  • 1 tbsp Coriander powder
  • 1 tbsp Coriander powder
  • 1 tbsp Chilli powder
  • 1 tbsp Chilli powder
  • 1 tbsp Chilli powder
  • 1 Tomato
  • 1 Tomato
  • 1 Tomato
  • 0.5 kg Chicken
  • 0.5 kg Chicken
  • 0.5 kg Chicken
  • Salt
  • Salt
  • Salt
  • 2 cups Water
  • 2 cups Water
  • 2 cups Water
  • 8 Cashews
  • 8 Cashews
  • 8 Cashews
  • 1 tsp Garam masala
  • 1 tsp Garam masala
  • 1 tsp Garam masala
  • 0.5 tsp Pepper powder
  • 0.5 tsp Pepper powder
  • 0.5 tsp Pepper powder
  • Coriander leaves
  • Coriander leaves
  • Coriander leaves

Equipment

PanMixer grinder

Tips

  • For less spice, use 2 teaspoons of chili powder instead of 1 tablespoon.
  • You can use chicken masala instead of garam masala.
  • After turning off the stove, cover the gravy and let it sit for 10 minutes to allow the oil to rise to the top for a better appearance.