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Chicken Gravy Recipe

Chicken gravy bursts with rich flavors from a luscious cashew-tomato base, aromatic spices, and tender marinated chicken. Slow-cooked to perfection, this dish blends mild heat with a creamy texture, making it an irresistible companion for rice or flatbreads. The deep, spiced aroma enhances every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 369 kcal

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.