Emily Carter
Chicken gravy is a delicious side dish that goes well with rice, roti, or chapati. It is made by cooking chicken with onion, tomato, and cashews, along with tempered spices and masala powders. The gravy can be made in a pressure cooker or a large cooking pot. The chicken is marinated in a mixture of curd, turmeric powder, salt, and ginger-garlic paste. Spices such as cinnamon, cloves, cardamom, star anise, and cumin seeds are tempered and added to the pot, along with finely chopped onions and ginger-garlic paste. Red chilli powder, coriander powder, cumin powder, and garam masala powder are then added, followed by pureed tomatoes. The chicken is added to the mixture and cooked until tender. For a gravy consistency, water or coconut milk can be added. The dish is garnished with coriander leaves and served hot.
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What You'll Learn
Chicken masala gravy ingredients
Chicken masala is a bold, spicy, and flavourful North Indian-style chicken curry. The gravy is typically onion and tomato-based, with the addition of dry spices and herbs.
The ingredients required to make the chicken masala gravy are:
- Onions
- Tomatoes
- Ginger-garlic paste
- Salt
- Red chilli powder
- Turmeric powder
- Garam masala powder
- Black pepper powder
- Cumin powder
- Coriander powder
- Coriander leaves
Additionally, you can add whole spices for tempering, such as cinnamon, cloves, cardamom, and star anise. To enhance the flavour and texture, you can also add cashew nuts, coconut milk, heavy cream, or yoghurt.
The process of making the gravy involves sautéing onions, chillies, and spices until golden. Ginger-garlic paste is added, followed by salt and spice powders. Finely chopped tomatoes are then mixed in, and the chicken pieces are added and tossed with the masala. The dish is cooked until the oil separates from the masala and the chicken is tender. Finally, chopped coriander leaves are added for garnish.
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Chicken masala preparation
Chicken masala is a bold and spicy North Indian-style chicken curry made by cooking chicken in an onion-tomato-based gravy. Here is a step-by-step guide to preparing chicken masala.
Firstly, wash the chicken with water and transfer the pieces to a large mixing bowl. Add salt, red chilli powder, turmeric powder, ginger-garlic paste, and lime juice to the bowl and mix well. Cover the bowl and set it aside. Next, dry roast coriander seeds, cloves, black peppercorns, cinnamon, green cardamoms, cumin seeds, and Kasuri methi on a skillet on low heat until fragrant and slightly browned. Remove the skillet from the heat, let the ingredients cool down, and then grind them into a fine powder.
Now, heat oil in a large pan. You can use mustard oil for a traditional North Indian flavour, or coconut oil for a South Indian twist. You can also use olive oil or ghee. Add the marinated chicken to the pan and cook until lightly browned. Then, add red chilli powder, turmeric powder, salt, and the spice mix you made earlier. Cook for a few minutes until the oil starts to separate from the sides of the pan. At this point, you can also add yogurt and cook for a further 2-3 minutes.
Now add the chicken pieces back to the pan and mix well. Reduce the heat to low, cover the pan, and cook until the chicken is cooked through. If you want a gravy, add some water and cook for a further 2-3 minutes. You can also add coconut milk for a richer flavour, but this is not authentic. Finally, garnish with freshly chopped coriander leaves and serve hot with Indian bread such as Butter Naan, Tandoori Roti, Khamiri Roti, or Phulka, or with steamed white rice, Jeera rice, or peas pulao.
You can also make a number of variations to this recipe. For a thicker gravy, cashew nuts and tomatoes can be pureed and cooked with the chicken. You can also add a spoonful of garam masala powder at the end for extra flavour. To make the dish creamier, you can add heavy cream, homemade nut milk, or coconut cream at the end, but this will dilute the flavours, so you may want to add more red chilli powder and garam masala.
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Chicken masala cooking methods
Chicken masala is a bold, spicy, and flavourful North Indian-style chicken curry made by cooking chicken in an onion-tomato-based gravy. It can be made with or without gravy, depending on your preference. Here are the steps to make chicken masala with gravy:
Preparation:
Firstly, wash the chicken with water and transfer the pieces to a large mixing bowl. You can cube the chicken into 1 to 1.5-inch pieces to ensure even cooking.
Marinade:
Add salt, red chilli powder, turmeric powder, ginger-garlic paste, and lime juice to the bowl and mix well. Cover the bowl and set it aside for at least 30 minutes to marinate. For a more intense flavour, you can refrigerate the marinade for up to 48 hours.
Spice Mix:
Dry roast coriander seeds, cloves, black peppercorns, cinnamon, green cardamoms, cumin seeds, and Kasuri methi on low heat until fragrant and slightly browned. Remove from heat and let the spices cool down, then grind them into a fine powder.
Cooking the Gravy:
Heat oil in a large pan. Add the spice mix and saute for about 30 seconds. Next, add finely chopped onions and saute until they turn golden. Add ginger-garlic paste and saute for another minute. Then, add salt and red chilli powder according to your taste. Mix well until the mixture becomes aromatic and releases oil.
Adding the Tomatoes:
Add finely chopped tomatoes and saute for 5 to 7 minutes until they become mushy. You can also blend the tomatoes into a puree before adding them, which will give your gravy a smoother consistency.
Cooking the Chicken:
Add the marinated chicken pieces to the pan and toss well with the masala. Saute the chicken for 3 to 5 minutes on a medium-high flame. Reduce the heat to low and cover the pan. Cook the chicken until it is soft and tender, stirring occasionally.
Making the Gravy:
To make the dish into a gravy, simply add some hot water to the pan. You can adjust the amount of water to control the consistency of the gravy. Allow the chicken to cook in the gravy for a few more minutes until it is thoroughly cooked.
Garnishing:
Finally, add some freshly chopped coriander leaves and give it a good mix. Check for seasoning and add more salt or garam masala if needed. You can also add a spoonful of cashew paste, almond paste, coconut milk, or heavy cream for a richer, creamier curry.
Serve your chicken masala hot with Indian breads like Butter Naan, Tandoori Roti, or steamed rice. Enjoy the delicious, aromatic flavours of your homemade chicken masala!
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Chicken masala serving suggestions
Chicken masala is a bold, spicy, and flavourful North Indian dish. It is best served with Indian breads such as butter naan, tandoori roti, khamiri roti, or phulka. It also goes well with steamed white rice, jeera rice, turmeric rice, peas pulao, or any other flavoured rice. Some people also like to serve it with raita or lassi on the side.
If you want to include a vegetable side dish, you can serve it with braised greens, cucumber, tomatoes, grated carrot with lemon and salt, or a garden salad.
For a more indulgent meal, you can add some heavy cream, whipping cream, or homemade nut milk or coconut cream at the end. You can also add cashew paste, almond paste, sesame seed paste, poppy seed paste, or fresh coconut paste to the curry.
If you want to make the dish drier, cook it for longer to evaporate some of the moisture.
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Chicken masala gravy variations
Chicken masala gravy is a bold, spicy, and flavorful North Indian dish. While the basic recipe remains the same, there are several variations to it.
Chicken Masala Gravy with Curd
Chicken masala gravy with curd is a popular variation. To make this, marinate the chicken in a mixture of curd, ginger-garlic paste, turmeric powder, and salt. In a separate pan, heat oil and add cinnamon, cloves, cardamom, star anise, cumin seeds, and curry leaves. Once they start to splutter, add onions, ginger-garlic paste, and salt. Saute until the mixture turns thick and aromatic. Add the marinated chicken and saute for a few minutes. Cover and cook on low heat until the chicken is tender. For a gravy dish, add some hot water or coconut milk and simmer until the chicken is cooked.
Chicken Masala Gravy with Coconut Milk
Chicken masala gravy can also be made with coconut milk instead of water. To make this variation, follow the same recipe as above but replace the water with coconut milk. Additionally, add more red chili powder and garam masala to balance the flavors.
Chicken Masala Gravy with Cream
Another variation of chicken masala gravy includes cream. To make this, follow the basic recipe and add heavy cream or whipping cream towards the end of cooking. This will make the dish richer and creamier. You can also add some crushed black pepper for extra heat.
Chicken Masala Gravy with Nuts
For a unique twist, chicken masala gravy can be made with various nut pastes such as cashew, almond, sesame seeds, or poppy seeds. These nut pastes add a creamy texture and a subtle flavor to the dish. Simply add the nut paste during the cooking process and adjust the spices to your taste.
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Frequently asked questions
You will need chicken, onion, tomato, cashews, curd, ginger garlic paste, salt, red chilli powder, coriander powder, cumin seeds powder, garam masala powder, cinnamon, cloves, cardamom, star anise, curry leaves, and coriander leaves.
Wash the chicken and transfer the pieces to a mixing bowl. Add salt, red chilli powder, ginger garlic paste, and other spices if you wish, and mix well. Leave it to marinate for 30 minutes.
First, add tomatoes, red chillies, and cashews to a blender and grind them into a fine puree. Next, heat oil in a large cooking pot and add cinnamon, cloves, cardamom, star anise, cumin seeds, and curry leaves. Then, add onions and salt and saute until the onions turn golden. Finally, add ginger garlic paste and saute for a minute before adding the spice powders and tomato puree.
Once you have sauteed the tomatoes for 5-7 minutes, add the chicken pieces and toss well with the masala.
Cover the pot and cook for 25-30 minutes on a low-medium flame until the chicken is soft and cooked through. If you want a gravy, add some hot water and cook for another 2-3 minutes. Garnish with coriander leaves and serve hot.
