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Indian Chicken Gravy

One-Pot Indian Chicken Gravy Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp ghee or vegetable oil
  • 1 large onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp Kashmiri chili powder or regular chili powder
  • ½ tsp garam masala, plus extra for finishing
  • 1 can (14.5 oz) crushed tomatoes
  • ½ cup water
  • ½ tsp salt, plus more to taste
  • ¼ cup heavy cream or plain yogurt
  • Fresh cilantro, chopped, for serving

Method
 

  1. Heat ghee in a large skillet over medium-high heat. Add chicken pieces and half the salt. Sear without moving for 4 minutes, until browned, then flip and cook another 3 to 4 minutes. Transfer to a plate.
  2. Lower heat to medium. Add onion to the pot and cook, stirring, until deep golden brown, about 8 minutes. Stir in ginger-garlic paste for 1 minute. Add turmeric, cumin, coriander, chili powder, and remaining salt; toast spices for 1 minute until fragrant.
  3. Pour in crushed tomatoes and water, scraping up browned bits. Bring to a boil, then reduce to a simmer. Return chicken and juices to the pot. Cook for 15 minutes, stirring occasionally, until sauce thickens.
  4. Remove from heat. Stir in cream (or tempered yogurt) and garam masala. Taste and adjust salt. Serve topped with cilantro.

Notes

If using yogurt, temper it first by whisking a spoonful of hot sauce into the yogurt, then stirring that mixture into the pot to prevent curdling. For bone-in chicken thighs, simmer an extra 10 to 15 minutes until the meat is tender.