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Gravy Chicken

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: dinner
Cuisine: Indian
Keyword: indian food, Indian gravy chicken, marinated chicken
Servings: 4 people
Author: Sweta Patel

Ingredients

Gravy

  • 3 tbsp ghee or oil
  • 1 onion diced
  • 2 tomatoes diced
  • 1 bay leaf
  • 2 dried red chilis
  • 1 cinnamon stick
  • 2 cloves
  • 2 green chilies diced
  • 4 cloves garlic minced
  • 1 tbsp ginger
  • 2 tsp cumin seeds
  • 2 tsp fried fengureek
  • ½ tbsp garam masala
  • ½ tbsp ground coriander thana jeeru

Chicken

  • 2 large chicken breast cut into bite size pieces
  • 2 tsp salt
  • 2 tsp red chili powder
  • 1 tsp turmeric
  • 2 tsp ginger grated
  • ½ tbsp garlic grated
  • 2 tbsp yogurt
  • ½ tsp ground cinnamon

Instructions

Chicken

  • In a bowl, add the yogurt and spices. Whisk everything together and add the chicken. Mix everything together until chicken pieces are coated in the marinade. Cover the bowl with plastic wrap and marinate for 30 mins - overnight.
  • In a dutch oven pot, heat up some oil and sear the chicken for 3-5 mins. Remove the chicken and place in a bowl, cover with foil and set aside.

Gravy

  • In the same dutch oven, add the ghee or oil. Once it's hot, add in bay leaf, cinnamon stick, cloves and dried chilis. Cook for 1-2 mins on heat high heat and add the onions. Cook the onions for 3-5 mins until the onions are golden brown.
  • Next add the ginger, garlic and green chili and cook for 30 seconds. Next add the tomatoes and give everything a good mix. Cover the pot with a lid and cook for 10-15 mins on med heat.
  • Transfer everything to a blender and blend until it's smooth.
  • In the same dutch oven pot, add some ghee and cumin seeds. Add the gravy into the pot cook the gravy down for 15 mins on med/high heat.
  • Next add the garam masala, ground coriander and fried fengureek. Lower the heat, add the chicken back into the pot and cook for another 10mins.
  • Garnish with cilantro and serve with naan or white rice. Enjoy!

Notes

  • Marinate the chicken the day before, the longer it marinates the better. I usually marinate my chicken the day before in a ziplock bag(easy clean up and doesn't spill or smell in the fridge.)
  • I used chicken breast, but you can use bone in chicken thighs or legs for this recipe and it will come out amazing!! 
  • You can also make the gravy the day before and store it in an airtight container, cook the chicken the day and add it into the gravy.
  • Replace the chicken with paneer or tofu for a vegetarian/vegan dish.
  • If you use fresh tomatoes, add a little brown sugar to balance out the taste.