A rich, velvety chicken gravy is the kind of dish that speaks a universal language—comfort. Whether ladled over fluffy mashed potatoes, draped over crispy biscuits, or served with buttermilk-brined fried chicken, this recipe channels the best of both Southern homestyle cooking and French-inspired velouté sauces.
The secret to a deep, complex flavor? A slow, golden roux and a well-seasoned broth, coaxed into a luscious texture with gentle heat and patient stirring. From Alabama’s classic pan gravy to Japanese curry gravies, the method remains the same: building layers of flavor from simple ingredients.
This recipe invites you to experiment—swap chicken stock for homemade bone broth, add a splash of cream for richness, or infuse it with fresh herbs for a modern twist. Make it once, and you’ll find yourself reaching for it again, whether you’re serving a Sunday roast or making Smothered Chicken with Biscuits.
Flavor Bomb Alert!
- First spoonful nostalgia: The moment that silky gravy coats a forkful of mashed potatoes, it’s like a Southern Sunday dinner at grandma’s house—rich, warm, and packed with memories.
- Unexpected versatility: Who knew this could double as a base for pot pie filling or a dip for crispy fries? A true multitasker in the kitchen.
- Restaurant-style finish at home: The secret to that glossy, restaurant-style consistency? A touch of butter whisked in at the end—game changer!
- Make it your own: I’ve swapped in smoked paprika for depth and added a dash of Worcestershire for umami. Try it—your taste buds will thank you!
- Tastes like a warm hug: Creamy, savory, and rich with chicken essence—every bite wraps you in comfort like a cozy blanket.
Chicken Gravy Recipe
Equipment
- Blender
- Ladle
- Blender
- Mixing bowl
- Measuring spoons and cups
- Knife
- Cutting board
- Wooden spatula
- Mixing bowl
- Large cooking pot or pressure cooker
Ingredients
Grind
- 2 kashmiri red chillies
- 3 big tomatoes
- 12 cashews
Marinade
- ¼ cup curd
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 tsp ginger garlic paste
- 500 g chicken
Temper
- 1 cardamom
- 2 bsp oil
- few curry leaves
- ½ inch cinnamon
- 2 cloves
- 1 tsp cumin seeds
- 1 star anise
Others
- 1 tsp cumin seeds powder
- 2 big onion finely chopped
- salt to taste
- 1 tbsp coriander leaves
- water as needed
Instructions
- Grind three large tomatoes, two Kashmiri red chilies, and twelve cashew nuts into a smooth puree without water.
- Marinate 500g chicken with curd, turmeric, salt, and ginger-garlic paste for 30 minutes.
- Heat oil in a large pot, add cinnamon, cloves, cardamom, star anise, cumin, and curry leaves, letting them splutter.
- Sauté chopped onions with salt and ginger-garlic paste until golden.
- Stir in the cashew-tomato puree and cook until thick and fragrant.
- Mix in Kashmiri chili, coriander, and cumin powder, then add the marinated chicken, sautéing for a few minutes.
- Pour in one cup of water, adjust for thickness, and bring to a boil.
- Cover and simmer for 25-30 minutes on low-medium heat until the chicken is tender.
- Alternatively, pressure cook for three whistles.
- Stir in garam masala and coriander leaves, then turn off the heat.
- If a thicker gravy is desired, continue cooking for a few more minutes and serve hot.
Notes
- Roasting the spices in oil before adding onions enhances their depth of flavor, giving the gravyan authentic, restaurant-style taste.
- For an extra silky texture, strain the tomato-cashew puree before adding it to the pot. This removes any graininess, making the gravy smoother.
- A teaspoon of butter or ghee added at the end enriches the flavor, adding a subtle richness that pairs beautifully with the spices.
| Nutrition | Value |
| Calories | 369kcal |
| Carbohydrates | 3g |
| Fibre | 1g |
| Fat | 28g |
| Protein | 25g |
| Cholesterol | 94g |
Tips To Ease Your Job!
- Prep Ahead: Chop onions, grind the tomato-cashew puree, and marinate the chicken in advance to speed up the cooking process. You can even do this the night before!
- Blender Hack: If your blender struggles with dry grinding, soak the cashews in warm water for 10 minutes before blending for a smoother paste.
- One-Pot Wonder: To cut down on dishes, marinate the chicken directly in the cooking pot and cook in the same vessel.
- Quick Thickening Trick: If you accidentally add too much water, simmer uncovered for a few extra minutes, or add a spoonful of almond or cashew paste for a richer, thicker gravy.
