# Chicken Gravy

An easy chicken gravy that tastes like restaurant-style gravy and pairs well with naan, chapati, idli, dosa, and rice.

- Total time: 35 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Heat 4 tablespoons of oil in a pan.
2. Once 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.
3. Add 2 dry red chilies and sauté briefly.
4. Add 2-3 finely chopped large onions and sauté until golden brown.
5. Add 1 tablespoon of ginger garlic paste and a sprig of curry leaves to the sautéed onions and mix well.
6. Lower 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.
7. Add 1 tomato, blended into a smooth paste, and mix until well incorporated.
8. Add 1/2 kg of chicken pieces (with bones) and required salt to the mixture.
9. Mix well to coat the chicken with the masala and cook for 2-3 minutes.
10. Add 2 cups of water and let it boil for about 5 minutes.
11. Grind 8-10 soaked cashews into a smooth paste.
12. Add the cashew paste to the gravy.
13. Add 1 teaspoon of garam masala (or chicken masala) and 1/2 teaspoon of pepper powder.
14. Mix everything well and cover, cooking on medium heat for approximately 20 minutes until the oil separates and the gravy thickens.
15. Garnish with chopped coriander leaves and turn off the stove.
16. Cover the gravy and let it rest for 10 minutes before serving.

## Equipment

- Pan
- Mixer 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.

## Source

- Original video: https://m.youtube.com/watch?si=G_BrNOgBNYlTND0q&v=i5JnhGdFwn8&feature=youtu.be
- Recipe page: https://www.cliprecipe.com/recipe/ae639c04-c39d-49d7-a80d-6e4881fd8d84
- Extracted: 2025-07-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt