Chicken Gravy


As of winter and heavy pouring here in Bangalore, I was craving for something non-veg thick gravy to accompany chapathi for dinner. I was searching my refrigerator for ingredients and found out some chicken pieces. Also this was 2 days after Diwali, so had some leftover mint, coriander leaves and then few flavored spices. So I started preparing gravy with all these…

I would say the gravy was very delicious, aromatic and its texture was too good. A perfect dish for chapathi especially for winter or rainy day. Let us move on to the recipe…

Do check out my other chicken recipes in this link:

Chicken Gravy

Chicken Gravy


  • Chicken – ½ kg
  • Onions – 4 nos (medim size)
  • Coriander and mint leaves – a fistful
  • Red chili powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Ginger-garlic paste – 1 tbsp
  • Cloves – 3 nos
  • Cardamom – 2 nos
  • Star Anise – 2 nos
  • Cinnamon stick – 2 nos (1 “inch stick)
  • Curd/Yogurt – 2 tbsp
  • Cashew nuts – 8 nos
  • Salt to taste


  • Clean the chicken pieces. Soak the cashew nuts in a cup of water for 10 mins.
  • Peel and finely chop the onions, wash and finely chop the coriander and mint leaves.
  • Heat oil in a kadai, add in all the flavored spices (cloves, cardamom, cinnamon and star anise) and wait until they crackle.
  • Grind the cashew nuts along with the water to a fine paste and keep it aside.
  • Add in the onions, along with ginger-garlic paste and cook until the onions turns golden brown or until the raw smell goes off.
  • Add in the coriander and mint leaves and cook until they turn dark green in color.
  • Add in the turmeric powder, chili powder, coriander powder and cook until the raw smell goes off.
  • Add in the chicken along with salt, and cook for few mins.
  • Pour in the curd/yogurt and cook until the raw smell goes off. Pour in a cup of water, cover with lid and cook until the chicken is done.
  • Pour in the ground cashew paste and cook in medium flame for 5 mins.
  • Remove from fire and when the gravy starts thickening.

Serve hot with Chapathi or any Indian Breads.


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