Description
This chicken gravy delivers pure comfort right to your plate, making Grandma’s classic rice and roti companion shine with rich, savory flavors that’ll have your family asking for seconds.
Ingredients
Scale
Main Ingredients:
- 500 gms chicken
- 3 tomatoes
- 2 onions
- ¼ cup curd
Spices and Seasonings:
- 12 cashews
- 2 Kashmiri red chillies
- 1 teaspoon ginger garlic paste
- 1 teaspoon red chilli powder
- 1 and ½ teaspoon coriander powder
- 1 teaspoon cumin seeds powder
- 1 teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
- ½ inch cinnamon
- 2 cloves
- 1 cardamom
- 1 teaspoon cumin seeds
- 1 star anise
- few curry leaves
Cooking and Garnishing:
- 2 tablespoons oil
- 1 tablespoon coriander leaves
- water as needed
- salt to taste
Instructions
- Combine 500 gms chicken with ¼ cup curd, 1 teaspoon ginger garlic paste, ¼ teaspoon turmeric, and ½ teaspoon salt. Let your marinade rest for 15 minutes at room temperature.
- Create a silky smooth blend using 3 big tomatoes, 2 Kashmiri red chillies, and 12 cashews in your food processor until perfectly combined.
- Warm 2 tablespoons oil in a large skillet at medium heat for 2 minutes. Add ½ inch cinnamon, 2 cloves, 1 cardamom, 1 teaspoon cumin seeds, 1 star anise, and few curry leaves. Toast until aromatic, about 30 seconds.
- Introduce 2 finely chopped onions to the spiced oil. Sauté for 5-6 minutes until they transform into a rich golden brown color.
- Pour in your tomato-cashew mixture, then stir 1 teaspoon red chili powder, 1 and ½ teaspoon coriander powder, 1 teaspoon cumin seed powder, and salt. Cook for 4-5 minutes until oil visibly separates from the mixture.
- Gently fold in your marinated chicken pieces. Simmer at medium-low heat for 15-18 minutes, stirring occasionally, until chicken becomes tender and gravy thickens.
- Finish by sprinkling 1 teaspoon garam masala and scattering 1 tablespoon fresh coriander leaves across the top before serving hot.
Notes
- For the most tender chicken, use boneless thighs instead of breast meat, as they stay juicier and absorb more flavor during cooking.
- If dairy-free, swap curd with coconut milk or plant-based yogurt to maintain the creamy texture and tangy marinade.
- Toast whole spices briefly before adding to the skillet to release their maximum aromatic oils and deepen the gravy’s complexity.
- When grinding the tomato-cashew paste, add a small splash of water to help create a smoother, more consistent texture that coats the chicken perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 3 to 4
- Calories: 195 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 75 mg