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A simple and flavorful chicken gravy recipe perfect for summer. The dish features tender chicken pieces cooked in a light yet aromatic gravy made with fried onion paste, ripe tomatoes, and a blend of spices. The fried onions add a unique depth to the curry, while the fresh coriander garnish brings a refreshing finish. The silky gravy pairs beautifully with steamed rice or flatbreads, making it a versatile meal option.
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Slice the onions and fry them in oil until golden brown. Remove, cool, and pulse into a coarse paste. Set aside.
Heat oil in a pan. Add cinnamon and cloves. Let them release their aroma.
Add ginger-garlic paste and green chili paste. Sprinkle 1 tablespoon of water and sauté for about a minute.
Add chicken pieces, turmeric powder, and salt. Roast on low flame for 5–10 minutes.
Add cumin powder and black pepper powder. Cook for another 5 minutes, adding small splashes of water to prevent burning.
Add chopped tomatoes or puree. Cover and cook until tomatoes soften (if chopped) or oil separates (if pureed).
Mix in the onion paste. Add ¼ cup water and combine well.
Pour in 1½ to 2 cups warm water, depending on your desired consistency.
Bring to a boil, then cover and cook on low heat until the chicken is tender and the gravy reaches your preferred consistency.
Garnish generously with fresh coriander. Let the dish rest for 10 minutes before serving.
Adjust the green chili paste based on your spice preference.
Use ripe tomatoes for a naturally sweet and tangy flavor.
Frying the onions until golden brown is crucial for achieving the right depth of flavor in the curry.
Can I use store-bought fried onions?
Yes, but homemade fried onions provide a fresher and more authentic flavor.
How can I make the curry less spicy?
Reduce the amount of green chili paste and black pepper powder.
Can I use chicken breast instead of whole chicken?
Yes, but whole chicken pieces add more flavor to the curry.
What can I serve this curry with?
It pairs well with steamed rice, flatbreads, or even plain parathas.
Can I make this curry ahead of time?
Yes, the flavors deepen when the curry rests, making it even better the next day.
Cooking has been my passion since childhood, when I began helping my mother in the kitchen—my first and most important teacher. I grew up learning her traditional recipes, full of simplicity, care, and flavor. Over the years, I’ve not only mastered these recipes but also explored and tried dishes from around the world. My family has always been my biggest support, encouraging me to experiment and giving honest feedback with love. Today, I continue to cook with the same passion—sharing comforting, home-style recipes from my mother’s kitchen, along with flavors I’ve discovered along the way.
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