Easy Chicken Gravy Recipe

If you’re a regular reader here, you’ve probably noticed the dearth of recipes on my blog. There’s a reason behind this. I’m not a good cook – and no, I’m not saying it to be modest :). I really don’t enjoy cooking, and I cook only to stave off my family’s hunger pangs.

Given that, my recipes tend to be plain, simple and easy to follow. Here’s one such standard recipe (south Indian, I think)… It’s my go-to chicken recipe, one I know will not disappoint my family.

Ingredients:

For the marinade:

1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon salt

While cooking:

1 Kg chicken (cut into medium pieces)
2 tablespoons oil
1 tablespoon garam masala powder
2 large onions (finely chopped)
200g tomato puree
1 tablespoon ginger-garlic paste
1 sprig curry leaves
1 handful coriander leaves (finely chopped)
Salt (to taste)
Pepper (to taste)

Directions:

Wash the chicken and mix in the marinade ingredients.
Let the chicken marinate in the fridge for at least 2 hours. {I usually leave it in the freezer until the day I want to cook it}
Heat the oil in a non-stick pot and add the garam masala powder.
Add the onions and fry until they turn golden brown.
Add the ginger-garlic paste and stir for a minute.
Add the tomato puree and mix it around for a minute.
If there is no chilly powder added in your garam masala powder, you may have to add a teaspoon or two of chilly powder {depending on how hot you’d like your chicken}.
Add the marinated chicken (at least partly thawed) and make sure the pieces are all covered in the paste. {Add a bit of water if required}
Add a little salt (depending on your taste buds), cover the pot and let the chicken cook on low heat.
The chicken should be cooked within 30-40 minutes.
Add the curry leaves, coriander leaves and pepper powder; give it one last stir and your chicken gravy is ready!