Chicken Gravy

Chicken Gravy with/without Potato

Murgi ar aloo eer Gravy

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This Chicken with Potatoes in a tomato and yogurt base gravy sauce is excellent with fried rice,rice,roti or paratha.Its tangy,spicy and with flavours of Indian garam masala.


Preparation Time -15 min and marination of chicken minimum 10 to 30 mins

Cooking Time - Around 40 mins

Ingredients for Marination

1. Chicken / Murgi 1.69 pound that is around 766 gram
2. Ginger/ada/ adrak 1 inch
3. Garlic/rosun/lasun 2 big cloves and if small around 5 cloves
4. Turmeric/ haldi/ holud powder 1/4 tspn
5. Paprika/ Kashmiri chilly powder 1/3 tspn
6. Cayenne chilly powder or lonka guro or chilly powder 1/4 tsp
7. Curd / dahi/ doi 1/3 cup
8. Mustard Oil/ vegetable oil 1 tblspn
9. Salt 1 tspn

Ingredients for Gravy

1. Potato/ Aloo 2-3 medium size or 1 large size (optional)
2. Onion/ Piyaz 1 large
3. Tomato/ tamatar 1 small or half of a large one (since we are already adding curd ).
4. Garlic / lasun 2 big or 4-5  small cloves.
5. Whole spices ( 1 Cardamom/ elaichi / alach,2 cloves / lobongo,1 bay leaf / tej patta/ tej pata , 1 small cinnamon / darchini stick, black peppercorn or kalo gol morich 7 to 10 ).
6. Coriander/ Dhaniya powder 1 and half tspn
7. Turmeric/ Holud powder 1/4 tspn
8. Paprika / kashmiri chilly powder 1/3 tspn
9. Sugar  1 tspn
10. Salt 1 tspn or as per your taste.
11. Garam Masala powder ( dry roast on a low flame for 1 min without burning these spices and grind them ) 2 cardamom / elaichi/ alach,little Javetri/ Mace,1 clove /lobongo,1/4 tspn jeera/cumin,1/4 tspn dhaniya/ coriander seeds,very small cinnamon/darchini stick)if using pinch of darchini or cinnamon powder then don't have to dry roast the cinnamon or darchini powder.
12. Water for gravy as required.
13. Oil as  required around 2 tblspn

Preparation Steps

1. Clean and wash the chicken.
2. Grind garlic and ginger with a mortar and pestle
3. Marinate the chicken with the ginger garlic paste and with rest of the ingredients under marination for minimum 10 mins or else 30 minutes.
4. Slice half the onion,cut the potatoes into big chunks.
5. Make a paste of garlic and rest of the onion in the grinder.
6. Chop the tomato into small cubes.
7. Pour little oil and fry the sliced onion till golden brown as shown in the picture and keep it separately.
8. Next fry the potatoes with little turmeric and pinch of salt.
9. Next add oil and add all the whole spices cardamom, cloves, bay leaf, Cinnamon and black pepper. At this point flame should  be low so that the smell of the spices are infused in the oil.
10. Add a teaspoon of sugar don't add too much or else it will be sweet and let it caramelize. Be careful at this point as it may burn and give a bitter taste to the curry. So keep an eye and let it take the colour as shown in the picture.This will take some time so be patient.Don't do on a high flame.
11. Next pour the ground paste of the half onion and garlic and fry till the oil oozes from the sides and the raw smell is gone.Also mix the spices that is turmeric powder,  kashmiri chilly powder or paprika and coriander powder.
12. Then when the masala is fried well and oil oozes out as shown in the picture add the marinated chicken into the mixture and mix well.Cover and cook altering between high and low flame.
13. Next add the fried potatoes if you are adding potatoes because the potatoes also need to be cooked.
14. Go on mixing and cooking  and covering till you see that oil oozing out(this is called koshano or bhuno )and is a very integral part.
15. When you see that oil is oozing out add the chopped tomatoes and fried onion and continue to cover and cook and mix until the tomatoes are nicely melted with the gravy as shown in the picture.
16. Add the water collected inside the covered lid whenever you remove the lid into the chicken gravy and continue mixing.
17. Be careful  that you don't burn  the masala / spices.
18. Give the chicken slight burnt look as shown in the picture but you must be careful that you don't overdue it .
19. You must be careful that the spices / masala don't stick to the bottom of the utensil and get burnt.
20. Next boil water separately in a saucepan and add to the chicken when the chicken and masala /spices are cooked properly oozing out oil and cover and cook till the potatoes are done and you have the desired gravy consistency.
21. Add salt as per taste.
22. Chicken will be done when you will no longer see blood oozing out from the cut end of the bones and the bone marrow is brown as shown in the picture.
22. Lastly add the garam masala and green chilly and let the smell infuse with the gravy.
23. Let the gravy sit for 5 minutes after switching off the flame before serving.
24. Garnish with raw onion and green chilly .
25. Serve with warm Rice,Fried rice, Roti or Paratha and relish the taste :-)


Pictures :-