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.
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
- 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.