Chicken Gravy Recipe

There’s something magical about the aroma of chicken simmering in rich, spiced gravy that fills your kitchen with warmth. This chicken gravy recipe brings together the perfect balance of tender meat, aromatic spices, and a luscious tomato-cashew base that’ll have your family asking for seconds—and thirds.

Whether you’re cooking for a special dinner or just craving some comfort food, this recipe delivers restaurant-quality flavors right from your home kitchen.

What makes this gravy truly special is the way each ingredient plays its part. The cashews add a creamy richness without overwhelming the dish, while the blend of whole spices creates layers of flavor that develop beautifully as the chicken cooks.

It’s the kind of dish that tastes even better the next day, making it perfect for meal prep or entertaining guests.

What Makes This Chicken Gravy So Special?

This isn’t your average chicken curry. The secret lies in the marination process and the careful balance of spices. By marinating the chicken in yogurt and spices, we ensure every piece is tender and flavorful from the inside out.

The tomato-cashew paste creates a velvety base that’s neither too heavy nor too light—just perfectly creamy.

The beauty of this recipe is its versatility. You can make it as thick or as thin as you prefer, adjust the heat level to your liking, and even adapt it for different cooking methods.

Some days you might want it rich and thick to pair with rice, other days lighter to go with rotis. This recipe adapts to your mood and your meal.

Ingredients Needed for the Recipe

Gathering the right ingredients is half the battle won. Here’s what you’ll need to create this delicious chicken gravy:

For the Marinade:

• 500 grams chicken, cut into medium pieces
• ¼ cup thick yogurt (curd)
• 1 teaspoon ginger garlic paste
• ¼ teaspoon turmeric powder
• ½ teaspoon salt

For the Tomato-Cashew Paste:

• 3 large tomatoes
• 2 Kashmiri red chilies
• 12 cashew nuts

For Tempering:

• 2 tablespoons oil
• ½ inch cinnamon stick
• 2 cloves
• 2 green cardamom pods
• 1 star anise
• 1 teaspoon cumin seeds
• Few fresh curry leaves

Other Essential Ingredients:

• 2 large onions, finely chopped
• 1 teaspoon ginger garlic paste (additional)
• 1 teaspoon Kashmiri red chili powder
• 1½ teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 tablespoon fresh coriander leaves for garnish
• 1 cup water (adjust as needed)
• Salt to taste

How to make Chicken Gravy Recipe?

Step 1: Preparing the Tomato-Cashew Base

Start by creating the heart of your gravy—the tomato-cashew paste. Add three large, ripe tomatoes to your blender along with two Kashmiri red chilies and twelve cashew nuts. The key here is to grind everything into a smooth, fine puree without adding any water. This concentrated paste will give your gravy its signature rich texture and vibrant color. Set this aside while you prepare the chicken.

Step 2: Marinating the Chicken

In a mixing bowl, combine the chicken pieces with yogurt, turmeric powder, salt, and ginger garlic paste. Make sure every piece is well-coated with the marinade. This step is crucial—let the chicken marinate for at least 30 minutes. The yogurt not only tenderizes the meat but also adds a subtle tanginess that balances the spices beautifully. If you have more time, even an hour of marination will make the chicken incredibly tender.

Step 3: Creating the Aromatic Base

Heat oil in a large, heavy-bottomed pot over medium heat. Once hot, add the whole spices—cinnamon, cloves, cardamom, star anise, and cumin seeds. Let them splutter and release their fragrance for about 30 seconds. This tempering process, called “tadka,” is what gives the gravy its deep, aromatic foundation. Add the curry leaves last—they’ll crackle beautifully and add a fresh note to the oil.

Step 4: Building the Onion Base

Add the finely chopped onions to the tempered oil along with a pinch of salt and the additional teaspoon of ginger garlic paste. Sauté the onions until they turn golden brown—this usually takes about 8-10 minutes. Don’t rush this step; properly caramelized onions are essential for the gravy’s depth of flavor. They should be golden, soft, and slightly sticky when ready.

Step 5: Incorporating the Tomato-Cashew Paste

Now comes the transformation. Add your prepared tomato-cashew paste to the golden onions. Cook this mixture for 5-7 minutes, stirring frequently to prevent sticking. You’ll notice the raw smell of tomatoes gradually disappearing and the mixture becoming thick and glossy. The oil will start separating from the sides—that’s your cue that the base is perfectly cooked.

Step 6: Adding the Spice Powders

Reduce the heat to low and add the Kashmiri red chili powder, coriander powder, and cumin powder. Give everything a quick sauté for about a minute. This step blooms the spices and prevents them from burning while ensuring they’re fully incorporated into the gravy base. The kitchen will smell absolutely divine at this point!

Step 7: Introducing the Marinated Chicken

Add the marinated chicken along with all the marinade to the pot. Increase the heat to medium and sauté the chicken for 3-5 minutes. The chicken will release some juices, and you’ll see it changing color and cooking on the outside. Make sure to stir gently but thoroughly to coat each piece with the spiced base.

Step 8: Adding Water and Cooking

Pour in one cup of water—use only half a cup if you prefer a thicker gravy consistency. Give everything a good mix and bring it to a boil. Once boiling, reduce the heat to low-medium, cover the pot, and let it simmer for 25-30 minutes. The chicken should become tender and fully cooked during this time. If you’re using a pressure cooker, cook for 3 whistles instead.

Step 9: Final Touches

Once the chicken is cooked through and tender, check the consistency of your gravy. It should be slightly runny at this point since it will thicken as it cools. Add the garam masala powder and fresh coriander leaves. Give it one final gentle stir and turn off the heat. If you want a thicker gravy, cook uncovered for a few more minutes until you reach your desired consistency.

Can I Make This Recipe Healthier?

Absolutely! This chicken gravy recipe offers several opportunities for healthier modifications without compromising on taste. You can reduce the oil to just one tablespoon—the cashews and yogurt will still provide plenty of richness. Greek yogurt works wonderfully in place of regular yogurt and adds extra protein while keeping the tanginess intact.

For those watching their sodium intake, use low-sodium versions of the spice powders or make your own spice blends at home. You can also increase the vegetable content by adding bell peppers, green peas, or even some spinach towards the end of cooking. These additions boost the nutritional value while adding interesting textures and flavors to the dish.

Consider using organic, free-range chicken when possible—it not only tastes better but also provides cleaner protein. The cooking method itself is quite healthy since we’re not deep-frying anything, and the majority of flavors come from aromatic spices rather than excessive fats.

Tips

The secret to perfect chicken gravy lies in these tried-and-tested tips that’ll elevate your cooking game:

Choose Your Chicken Wisely: Broiler chicken cooks faster and is perfect for weeknight dinners, taking about 25-30 minutes to become tender. Country chicken, while taking longer (45 minutes to an hour), offers more flavor and a firmer texture. If using country chicken, increase the pressure cooking time to 5 whistles instead of 3.

Master the Consistency: The amount of water you add depends entirely on how you plan to serve the gravy. For rice, go with the full cup of water to create a more liquid gravy that mingles beautifully with grains. For rotis or naan, use just half a cup for a thicker, coating consistency. Remember, the gravy will continue to thicken as it cools, so err on the side of slightly more liquid than you think you need.

Spice Level Adjustments: Kashmiri red chilies are mild and add more color than heat. If you want more spice, add regular red chilies or a pinch of cayenne pepper. Always taste and adjust gradually—you can add heat, but you can’t take it away. The beauty of this recipe is that it’s naturally mild and can be customized to any heat preference.

Storage and Reheating: This gravy keeps well at room temperature for up to 6 hours and in the refrigerator for 2-3 days. When reheating, add a splash of water as the gravy thickens when cold. Heat gently on low flame, stirring occasionally. The flavors actually develop and deepen overnight, making leftovers taste even better than the original dish.

What Are the Best Serving Suggestions?

This versatile chicken gravy pairs beautifully with so many different accompaniments that you’ll never get bored. The classic combination is with steamed basmati rice—the fluffy grains soak up the rich gravy perfectly, creating a comforting, satisfying meal. For a more indulgent experience, try it with jeera rice or even biryanis.

Bread lovers will appreciate how well this gravy works with various Indian flatbreads. Soft rotis, flaky parathas, or even store-bought naan make excellent vehicles for scooping up every last bit of the delicious sauce. The gravy’s consistency is perfect for bread-dunking without being so thick that it overwhelms the bread’s flavor.

For a South Indian twist, serve this gravy with dosas, uttapam, or even idlis. The combination might sound unusual, but the tangy-spicy flavors complement these fermented foods surprisingly well. It’s also fantastic with quinoa or other grain bowls if you’re looking for healthier alternatives to rice.

Don’t forget the accompaniments! A simple cucumber raita, some pickled onions, or a fresh salad with mint and coriander can provide cooling contrasts to the warm, spiced gravy. A wedge of lemon on the side allows each person to add a bright, acidic note if desired.

How Can I Customize This Recipe for Different Occasions?

This chicken gravy recipe is wonderfully adaptable to different occasions and preferences. For a dinner party, consider making it a day ahead—the flavors meld beautifully overnight, and you’ll have less stress on the day of serving. You can also make it more elegant by adding a tablespoon of heavy cream or coconut cream just before serving for an extra luxurious finish.

For family meals with kids, reduce the spices slightly and add a touch of honey or jaggery to balance any heat. Children often love the mild, creamy version, and you can always serve additional spices on the side for adults who want more kick. Consider adding vegetables like potatoes, carrots, or peas to make it a more complete one-pot meal.

During festival seasons, elevate this dish by garnishing with fried onions, fresh mint leaves, and a sprinkle of roasted cumin powder. You can also serve it in a beautiful serving dish with some edible flowers for a festive presentation. The recipe doubles or triples easily for larger gatherings.

For meal prep enthusiasts, this gravy freezes beautifully for up to three months. Divide it into portion-sized containers and thaw overnight in the refrigerator when needed. Just add a little water when reheating to restore the perfect consistency. It’s one of those dishes that actually saves you time during busy weeks while delivering homemade comfort food flavors.