Simple Chicken Gravy

Step 1: Marinate the Chicken

Wash 1/2 kg chicken thoroughly. In a bowl, add the washed chicken, 1/2 tsp turmeric, 1 tsp Kashmiri chilli powder, salt to taste, and 4 tbsp curd. Mix everything well until the chicken pieces are evenly coated. Marinate for at least 15 minutes. If time permits, marinate for 30 minutes for enhanced flavor.

Step 2: Dry Roast Spices

In a pan, add 2 tsp coriander seeds, 1/2 tsp somp (fennel seeds), a small piece of star anise, 2 cardamoms, 1/2 tsp cumin, 4 cloves, 2 small pieces of cinnamon, 1 bay leaf, and 8 almonds. Dry roast these spices on a low flame for about 1-2 minutes until fragrant. Do not over-roast.

Step 3: Grind Spices

Transfer the roasted spices to a mixer jar and grind them into a fine powder.

Step 4: Sauté Aromatics

In the same pan, add 4 tbsp oil. Once hot, add 1 tsp ginger garlic paste and sauté until its raw smell completely disappears. Then, add 2 finely chopped medium onions and a few curry leaves. Fry until the onions become translucent and slightly golden brown, which takes about 3-4 minutes.

Step 5: Add Dry Spices to Onions

To the sautéed onions, add 1/2 tsp chilli powder and 1/4 tsp turmeric powder. Mix well and cook for about 1 minute until the spices are fragrant.

Step 6: Cook Marinated Chicken

Add the marinated chicken to the pan. Mix well with the onion-spice mixture on high flame for 3-4 minutes. The chicken will start to release its own water. Cover the pan with a lid and cook on a low flame for 10 minutes. Stir occasionally to prevent sticking to the bottom of the pan.

Step 7: Incorporate Ground Masala

After 10 minutes, remove the lid. The chicken will have released a good amount of water. Add the previously prepared ground masala powder to the chicken. Mix thoroughly and continue to cook for another 5-6 minutes on low to medium flame, allowing the flavors to meld.

Step 8: Final Seasoning and Serve

Once the chicken is cooked through and the gravy has thickened to your desired consistency, add 1/2 tsp black pepper powder, a handful of chopped coriander leaves, and 1/2 tsp Kasuri methi. Mix everything gently for about a minute. Turn off the gas flame. The delicious chicken gravy is now ready to be served.

• If you have more time, marinate the chicken for 30 minutes for better flavor absorption.

• If almonds are not available, you can substitute them with 1 tablespoon of roasted gram (chana dal) or cashews for a similar creamy texture in the gravy.

• Adjust the amount of chili powder and black pepper powder according to your spice preference.