This Chicken Gravy is a culmination of a lot of different curries and gravy dishes I have eaten over the course of my life in India. Whenever I make it, I am transported back to a lazy Sunday afternoon enjoying this with hot rotis.
This is a simple home-style Chicken Gravy in contrast to the super spicy and heavier Restaurant Style Chicken Gravy. Because of which it caters to a lot of different taste buds and a good introduction to Indian food.
Also, a Chicken Gravy that I prepare when I am stuffed for time and need a firecracker dish to impress guests. You can make this a few hours in advance and let the flavors permeate deeper into the meat. Furthermore, saving me a lot of time, to enjoy more drinks with my guests.
If you are vegetarian or need a side dish to compliment this luscious chicken gravy, you can make my Cabbage Poriyal which is perfect to cool things off and add a meatless hearty dish.
NOTES
-
You can adjust the chilli powder according to your spice tolerance
-
This can be made a day in advance if you have a large group to serve
-
Chicken masala powder is optional but recommended
-
The heat should be kept medium once the chicken is in the pot.
-
Open windows as the fragrance tends to permeate the whole house
Ingredients
- 700 grams chicken thighs, legs or breast if using breast, cut into 2 inch pieces
- 220 grams greek yogurt
- 3 tablespoons vegetable oil
- 5 cloves
- 1 bay leaf
- 1 cinnamon stick
- 1 star anise
- 1 black cardamom or green cardamom
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large white onion finely chopped
- 6 cloves garlic minced
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- 1 teaspoon cayenne powder
- 1 teaspoon kosher salt
- 1/2 teaspoon turmeric powder
- 1 (15.5 ounce) can crushed tomatoes
- Cilantro for garnish
- Dried red chillies for garnish
- Lime wedges for garnish
- Steamed rice to serve
- Naan to serve
Instructions
- Add chicken, yogurt to a large bowl and mix well. Set aside to marinate at room temperature for 30 minutes.
- In a heavy bottom pot, heat oil and add bay leaf, cinnamon stick, star anise, cloves, black peppercorns, mustard seeds, cumin seeds and temper for 2 minutes. Add onions and garlic and sauté until lightly golden brown, about 8-10 minutes.
- Add cumin, coriander, garam masala, cayenne, salt, turmeric and saute for about 3 mins, add crushed canned tomatoes, stir to mix well.
- Simmer on medium heat until the oil separates, and it is brown, about 15 minutes.
- Use a wooden spoon to scrape any brown bits off the bottom of the pot.
- Reduce heat to low and add marinated chicken. Mix everything to incorporate well. Cover and cook for 30-40 minutes on low heat.
- Uncover and cook on medium heat for 5 minutes until the gravy is thick and the chicken legs are cooked through.
- Garnish with cilantro, star anise, dried red chillies and serve with steamed rice.
Leave a Reply