Spicy Chicken Gravy Recipe
For Masala Powder
For Marinating Chicken
For Tomato Paste
For Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Roast Spices
Add 1 tbsp coriander seeds, 1/4 tbsp cumin seeds, 2 tbsp peppercorns, and 1/4 tbsp fennel seeds to a pan. Roast them until fragrant, stirring continuously.
Grind Spices
Transfer the roasted spices to a grinder and grind them into a medium coarse powder.
Marinate Chicken
In a bowl, add 1/2 kg chicken, 3/4 of the freshly ground masala, 1 tbsp ginger garlic paste, 1/4 tsp turmeric powder, and salt to taste. Mix everything well to coat the chicken evenly. for .
Prepare Tomato Paste
In a separate bowl, combine 2 chopped tomatoes and 2 tbsp fried gram. Grind them into a smooth paste.
Sauté Onions
Heat 2 tbsp oil in a pan. Add 1 cup finely chopped onion and fry until they turn golden brown, stirring occasionally.
Add Ginger Garlic Paste to Onions
Add 1 tsp ginger garlic paste to the browned onions and continue frying for about until the raw smell disappears.
Cook Tomato Paste and Dry Spices
Add the prepared tomato paste to the pan. Then, add 1/8 tsp turmeric powder, 1/2 tsp chilli powder, and 2 tbsp coriander powder. Mix well and cook the mixture until the oil separates from the masala, indicating it's well cooked.
Add Marinated Chicken
Add the chicken to the pan along with additional salt to taste. Mix thoroughly to ensure the chicken pieces are fully coated with the masala.
Cook Chicken
Pour in 1.5 cups of water, stir, then cover the pan with a lid. Cook until the chicken is tender and fully cooked, approximately .
Finish with Spices and Lemon
Remove the lid. Add the remaining 1/4 of the freshly ground spice powder, a few sprigs of curry leaves, 1/8 tsp soya sauce, and a large squeeze of lemon juice. Stir gently to combine all the flavors.
Simmer to Thicken
Continue to cook the gravy uncovered for 5 more minutes, allowing it to and thicken to your desired consistency.
Serve
Once the gravy has reached the desired consistency, remove from heat and serve hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Variations
Simple ways to adapt this recipe.
- This recipe can be adapted
This recipe can be adapted for mutton or paneer by adjusting cooking times accordingly.
- Adjust the amount of chili
Adjust the amount of chili powder and peppercorns to suit your preferred spice level.
Helpful Tips
Small details that can improve the final result.
Your Notes
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