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This image shows a rich and flavorful chicken gravy made with Kashmiri red chilies, ripe tomatoes, creamy cashews, and tender chicken pieces, served in a white bowl, perfect for a comforting meal.

Chicken Gravy Recipe

Chicken gravy bursts with rich flavors from a luscious cashew-tomato base, aromatic spices, and tender marinated chicken. Slow-cooked to perfection, this dish blends mild heat with a creamy texture, making it an irresistible companion for rice or flatbreads. The deep, spiced aroma enhances every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 369 kcal

Equipment

  • Blender
  • Ladle
  • Blender
  • Mixing bowl
  • Measuring spoons and cups
  • Knife
  • Cutting board
  • Wooden spatula
  • Mixing bowl
  • Large cooking pot or pressure cooker

Ingredients
  

Grind

  • 2 kashmiri red chillies
  • 3 big tomatoes
  • 12 cashews

Marinade

  • ¼ cup curd
  • ½ tsp salt
  • ¼ tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 500 g chicken

Temper

  • 1 cardamom
  • 2 bsp oil
  • few curry leaves
  • ½ inch cinnamon
  • 2 cloves
  • 1 tsp cumin seeds
  • 1 star anise

Others

  • 1 tsp cumin seeds powder
  • 2 big onion finely chopped
  • salt to taste
  • 1 tbsp coriander leaves
  • water as needed

Instructions
 

  • Grind three large tomatoes, two Kashmiri red chilies, and twelve cashew nuts into a smooth puree without water.
    This image shows cashews and ripe tomatoes being blended into a smooth and creamy puree, forming the rich and flavorful base for the chicken gravy.
  • Marinate 500g chicken with curd, turmeric, salt, and ginger-garlic paste for 30 minutes.
    This image shows chicken pieces being coated with a yogurt and spice marinade, allowing them to absorb deep flavors and become tender before cooking.
  • Heat oil in a large pot, add cinnamon, cloves, cardamom, star anise, cumin, and curry leaves, letting them splutter.
    sizzling-whole-spices-in-hot-oil-to-release-their-aroma-for-chicken-gravy
  • Sauté chopped onions with salt and ginger-garlic paste until golden.
    cooking-finely-chopped-onions-with-salt-and-ginger-garlic-paste-for-a-deep-caramelized-flavor
  • Stir in the cashew-tomato puree and cook until thick and fragrant.
    simmering-cashew-tomato-puree-to-develop-a-rich-and-velvety-chicken-gravy-base
  • Mix in Kashmiri chili, coriander, and cumin powder, then add the marinated chicken, sautéing for a few minutes.
    mixing-marinated-chicken-into-the-simmering-gravy-for-juicy-and-flavorful-meat
  • Pour in one cup of water, adjust for thickness, and bring to a boil.
    This image shows water being poured into the pot to adjust the consistency of the chicken gravy, ensuring a smooth and well-balanced texture.
  • Cover and simmer for 25-30 minutes on low-medium heat until the chicken is tender.
    This image shows the chicken gravy gently simmering, allowing the flavors to deepen and the chicken to cook until tender.
  • Alternatively, pressure cook for three whistles.
  • Stir in garam masala and coriander leaves, then turn off the heat.
    This image shows garam masala and freshly chopped coriander leaves being sprinkled over the chicken gravy, adding a final burst of aroma and freshness.
  • If a thicker gravy is desired, continue cooking for a few more minutes and serve hot.
    This image shows a rich, perfectly thickened chicken gravy, ready to be served with rice or flatbread for a delicious meal.

Notes

  • Roasting the spices in oil before adding onions enhances their depth of flavor, giving the gravyan authentic, restaurant-style taste.
  • For an extra silky texture, strain the tomato-cashew puree before adding it to the pot. This removes any graininess, making the gravy smoother.
  • A teaspoon of butter or ghee added at the end enriches the flavor, adding a subtle richness that pairs beautifully with the spices.