Chicken Gravy

Chicken curry with cilantro This Chicken Gravy  is a culmination of a lot of different curries and gravy dishes I have eaten over the course of my life in India. Whenever I make it, I am transported back to a lazy Sunday afternoon enjoying this with hot rotis.

This is a simple home-style Chicken Gravy in contrast to the super spicy and heavier Restaurant Style Chicken Gravy. Because of which it caters to a lot of different taste buds and a good introduction to Indian food.

Also, a Chicken Gravy that I prepare when I am stuffed for time and need a firecracker dish to impress guests. You can make this a few hours in advance and let the flavors permeate deeper into the meat. Furthermore, saving me a lot of time, to enjoy more drinks with my guests. 

If you are vegetarian or need a side dish to compliment this luscious chicken gravy, you can make my Cabbage Poriyal which is perfect to cool things off and add a meatless hearty dish. 

Chicken curry with cilantro NOTES

  • You can adjust the chilli powder according to your spice tolerance

  • This can be made a day in advance if you have a large group to serve

  • Chicken masala powder is optional but recommended

  • The heat should be kept medium once the chicken is in the pot.

  • Open windows as the fragrance tends to permeate the whole house

chicken curry
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5 from 1 vote

Chicken marinated in yogurt and then cooked in a luscious sauce of onion, tomato and spices . Served with your favorite Indian bread or steamed rice.
Prep Time30 mins
Cook Time1 hr


  • 700 grams chicken thighs, legs or breast if using breast, cut into 2 inch pieces
  • 220 grams greek yogurt
  • 3 tablespoons vegetable oil
  • 5 cloves
  • 1 bay leaf 
  • 1 cinnamon stick 
  • 1 star anise 
  • 1 black cardamom  or green cardamom
  • 1 teaspoon whole black peppercorns 
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 large white onion finely chopped
  • 6 cloves garlic minced
  • 1 tablespoon cumin powder 
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala 
  • 1 teaspoon cayenne powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon turmeric powder
  • 1 (15.5 ounce) can crushed tomatoes
  • Cilantro for garnish
  • Dried red chillies for garnish
  • Lime wedges for garnish
  • Steamed rice to serve
  • Naan to serve


  • Add chicken, yogurt to a large bowl and mix well. Set aside to marinate at room temperature for 30 minutes.
  • In a heavy bottom pot, heat oil and add bay leaf, cinnamon stick, star anise, cloves, black peppercorns, mustard seeds, cumin seeds and temper for 2 minutes. Add onions and garlic and sauté until lightly golden brown, about 8-10 minutes.
  • Add cumin, coriander, garam masala, cayenne, salt, turmeric and saute for about 3 mins, add crushed canned tomatoes, stir to mix well.
  • Simmer on medium heat until the oil separates, and it is brown, about 15 minutes.
  • Use a wooden spoon to scrape any brown bits off the bottom of the pot.
  • Reduce heat to low and add marinated chicken. Mix everything to incorporate well. Cover and cook for 30-40 minutes on low heat.
  • Uncover and cook on medium heat for 5 minutes until the gravy is thick and the chicken legs are cooked through.
  • Garnish with cilantro, star anise, dried red chillies and serve with steamed rice.

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