Restaurant Style Chicken Gravy Recipe
All Ingredients - For Grinding
- Dry Red Chilli Peppers 7
- Cashew Nuts 12
- Cumin Seeds 1 tbsp
- Coriander Seeds 1 tbsp
- Peppercorns 15-20
- Brown Cardamom 2
- Cloves 6-7
- Cinnamon Stick 1
- Tomatoes 4 (peeled)
All Ingredients - Main Ingredients
- Onions 2 (chopped)
- Oil 1/2 cup (approx. 120ml)
- Ginger & Garlic Paste 1 tbsp
- Red Chilli Powder 1/2 tbsp
- Salt 1 tbsp
- Paprika Powder 1/2 tbsp
- Turmeric Powder 1 tsp
- Chicken 800g
- Water as needed
- Garam Masala Powder 1 tbsp
- Dried Fenugreek (Kasoori Methi) 1 tbsp
- Coriander Leaves for garnish
- Green Chillies for garnish
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Roast Dry Spices
In a pan, dry roast 7 dry red chilli peppers, 12 cashew nuts, 1 tbsp cumin seeds, 1 tbsp coriander seeds, 15-20 peppercorns, 2 brown cardamom, and 6-7 cloves, and 1 cinnamon stick until fragrant, about .
Step 2: Grind Spices and Tomatoes
Transfer the roasted dry spices to a blender. Add 4 peeled and chopped tomatoes to the blender. Grind everything to a smooth paste.
Step 3: Sauté Onions
Heat approximately 1/2 cup (120ml) of oil in a wok or large pan. Add 2 chopped onions and cook on medium heat until they turn golden brown, about .
Step 4: Add Ginger-Garlic Paste and Powdered Spices
Add 1 tbsp ginger and garlic paste to the onions and cook for . Then, add 1/2 tbsp red chilli powder, 1 tbsp salt, 1/2 tbsp paprika powder, and 1 tsp turmeric powder. Cook these spices for .
Step 5: Add Chicken and Cook
Add a little bit of water to the spices and mix. Then, add 800g chicken pieces to the pan. Cook the chicken on medium heat for until its color changes.
Step 6: Incorporate Ground Paste and Simmer
Add the ground spice and tomato paste to the chicken. Cook on high heat, stirring occasionally. Add a little bit of water (from the blender used for grinding) to rinse out any remaining paste and add to the pan. Cover with a lid and continue cooking on high heat, checking periodically, until the oil separates from the spices, which should take about .
Step 7: Adjust Gravy Consistency
Add water to the gravy according to your desired consistency. Stir well.
Step 8: Final Seasoning and Simmer
Cover the pan and cook on medium heat. After some time, add 1 tbsp garam masala powder and 1 tbsp dried fenugreek (Kasoori Methi). Stir to combine. Cover again and cook on low heat for .
Step 9: Garnish and Serve
Garnish the chicken gravy with freshly chopped coriander leaves and green chillies. Serve hot with naan, roti, or rice.
Pro Tips
• Adding powdered spices before tomatoes helps achieve a nice red color in the gravy.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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