Name: Restaurant Style Chicken Gravy Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 People
Cuisine: Indian
Ingredients: 7 Dry Red Chilli Peppers; 12 Cashew Nuts; 1 tbsp Cumin Seeds; 1 tbsp Coriander Seeds; 15-20 Peppercorns; 2 Brown Cardamom; 6-7 Cloves; 1 Cinnamon Stick; 4 (peeled) Tomatoes; 2 (chopped) Onions; 1/2 cup (approx. 120ml) Oil; 1 tbsp Ginger & Garlic Paste; 1/2 tbsp Red Chilli Powder; 1 tbsp Salt; 1/2 tbsp Paprika Powder; 1 tsp Turmeric Powder; 800g Chicken; as needed Water; 1 tbsp Garam Masala Powder; 1 tbsp Dried Fenugreek (Kasoori Methi); for garnish Coriander Leaves; for garnish Green Chillies

Ready in

65 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

50 min

Serving

4 People

Calories / Serving

~550 kcal

Recipe by Rubina's Kitchen on YouTube

Recipe Summary

This recipe guides you through making a rich and flavorful restaurant-style chicken gravy. It involves dry roasting and grinding whole spices, sautéing onions, and cooking chicken in a vibrant tomato and spice paste until tender and aromatic. The dish is finished with garam masala and dried fenugreek for an authentic taste.

Adjust servings

Tap an ingredient to mark it ready0 of 22 ready

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

Tools You'll Need

Pan
Wok
Blender

⚠ Contains Allergens

nuts

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 sautéed 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.

Was this recipe helpful?

Comments

Loading comments...

Favorite Recipes

Recently Generated Recipes