Chicken Gravy – South Indian Style

Step 1: Prepare Cashew Paste

Soak 8 cashew nuts in 2 Tbsp warm milk for 10 minutes. Blend into a smooth paste and set aside.

Step 2: Prepare Tomato Puree

Blend 2-3 tomatoes into a smooth puree and set aside.

Step 3: Sauté Onions

Heat 1/4 cup oil in a pan. Add 2 thinly sliced onions and fry for 2 minutes until softened.

Step 4: Add Ginger Garlic Paste

Add 2 Tsp ginger garlic paste to the pan and sauté for 2-3 minutes until the raw smell disappears and onions turn light golden.

Step 5: Cook Chicken (Initial)

Add 1/2 Kg chicken (with bones), 1 Tsp salt, and 1 Tsp turmeric powder. Sauté on high heat for 5 minutes until the chicken pieces turn color.

Step 6: Cover and Cook Chicken

Cover the pan and cook the chicken on medium heat for 5 minutes.

Step 7: Add Dry Spices

Give the chicken a stir. Add 2 Tsp chili powder, 1 Tsp coriander powder, and 3/4 Tsp cumin powder. Sauté on medium heat for 2-3 minutes, ensuring the spices coat the chicken well.

Step 8: Add Tomato Puree

Add the pureed tomatoes to the chicken and sauté for 2-3 minutes until the mixture thickens and the raw tomato smell is gone.

Step 9: Add Water and Cook

Add 1 cup of water and stir well to combine.

Step 10: Continue Cooking Chicken

Cover the pan and cook on medium heat for 5 minutes.

Step 11: Add Cashew Paste and Flavorings

Give it a stir. Add salt if required, 1/2 Tsp garam masala, the ground cashew nuts paste, and a handful of curry leaves. Combine all ingredients well.

Step 12: Final Simmer

Cover the pan and cook on medium-high heat for 5 minutes, or until the oil separates from the gravy.

Step 13: Finish with Kasoori Methi

Add 1 Tbsp kasoori methi (or fresh coriander leaves) and sauté on high heat for 1 minute.

Step 14: Serve

The chicken gravy is now done and ready to be served.

• Ensure onions are fried until translucent and lightly golden for best flavor.

• Sautéing the chicken on high heat initially helps to seal in the juices.

• Adjust chili powder to your preferred spice level.

• Fresh coriander leaves can be used instead of kasoori methi for garnish.

• For a spicier gravy, add green chilies along with onions.