Chicken Gravy

1/4 Cooking time: 30 minutes
Serves: 6 persons


  • 2 and 1/2 lb chicken (medium cut)
  • 1/2 cup oil
  • 2 medium onions (finely cut)
  • 3 large tomatoes (chopped)
  • 1 tbsp fresh garlic (chopped)
  • 1 and 1/2 tsp cumin seeds
  • 1 tbsp ginger paste
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 2 tsp crushed red chilis
  • 2 tsp salt
  • 1/2 cup yoghurt (whipped)
  •  2 cup boiling water
  • 1/4 tsp garam masala
  • 3 tbsp cilantro (chopped)
  • 1/4 tsp crushed black pepper

Tip: For best results, use measuring utensils.


  1. Take a pot, add oil and put on medium heat. Add onions and fry until they are golden brown. Once golden, take them out and put them aside.
  2. In the same oil, add garlic, chicken and fry on high heat with a wooden spoon until the chicken changes its color.
  3. Add cumin seeds, tomatoes, ginger paste, salt, crushed red chilis, turmeric powder, coriander powder and the fried onion. Mix well and cover.
  4. Increase the heat to medium and let it cook for 5 minutes to soften the tomatoes. Once softened, add yoghurt. Increase the heat to high and cook with a wooden spoon until the oil separates.
  5. Reduce the heat back to very low, add 1 and 1/2 cup boiling water, crushed black pepper, garam masala and cilantro. Mix well and cover.
  6. Leave it to simmer for 10 minutes. Chicken gravy is ready. Enjoy with pea pulao or naan!

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