This Indian Gravy Chicken, also known as Patel Gravy Chicken, is a healthy Indian-style classic. With rich, marinated chicken and a healthy gravy, you are going to be dreaming about this recipe for days after you make it.
It’s funny how food can hold such vivid memories and emotions, isn’t it? This Indian Gray Chicken is incredibly near and dear to my heart because when I was first dating my husband and starting to meet his family members, I heard about the infamous Kal’s Krazy Chicken Gravy all the time.
His uncle was known to make this show-stopping Indian-style gravy chicken recipe that would leave everyone scrambling to get seconds and thirds! In fact, when I finally met Uncle Kal, he told me he was making his gravy chicken recipe just for me before I could even properly greet him.
As you can imagine, not only did I lick my bowl clean, but I shamelessly ate three servings of this gravy chicken! And no regrets, at that. To this very day, I think about that chicken gravy all the time.
I still have memories of Jason’s uncle making this delicious chicken every time we would get together.
And you know this is an irresistible meal because no matter where we would go, Uncle Kal would come prepared with his big pot, spatula, spices, and the location of the nearest halal butcher to get his meats. He was not playing around with this Indian Gravy Chicken at all.
The best part was that while he made this recipe, he would play beer pong with us and make us take shots! If you don’t know of any Gujurati uncle that sounds similar to mine, then you’re completely out!
But, I won’t let you miss out on this recipe. It is literally better than anything you’ve ever had at any restaurant and I can guarantee you it’s a lot healthier too.
Indian Gravy Chicken vs. Chicken Tikka Masala
Although this Indian Gravy Chicken recipe looks really similar to a Chicken Tikka Masala recipe (or a Chicken Makhani recipe), it’s actually a little different – in a good way.
Makhani is usually a creamy version of curry, meaning it uses heavy whipping cream to add some consistency to the curry. Tikka Masala actually just refers to the spices used.
In both of these recipes, restaurants typically use cream because it is quicker and easier to make in large quantities or to make quickly.
In this Indian Gravy Chicken recipe, we are choosing not to use heavy cream. Not only is it healthier, but it actually allows the spices and other ingredients to stand out on their own and really bring a new level of complexity to the dish.
Of course, you could always add cream if you are not satisfied with the final texture. For a healthier (and vegan!) alternative, you can simply soak cashew nuts overnight and blend them into the gravy to get a creamy curry. This is a better option than heavy creamy because it also gives you a beautiful nuttiness that accentuates the spices in this dish.
Tips and Tricks for this Indian Gravy Chicken
I love this recipe because it is surprisingly easy to make, especially if you prepare it ahead of time. Here are some of my go-to tips for this recipe:
Marinate the chicken the day before! The longer it marinates, the better. I usually marinate my chicken the day before in a Ziploc bag for easy clean up, which helps prevent any spill or smell in the fridge.
You can also make the gravy the day before and store it in an airtight container. Then, all you have to do is cook the chicken the day of and add it into the gravy.
You can always replace the chicken in this gravy chicken recipe with paneer or tofu for a vegetarian or vegan dish.
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.
Prep Time:20
Cook Time:40
Category:Dinner
Cuisine:Indian
Keywords: Indian food, Indian gravy chicken, marinated chicken
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
