Easy Spicy Chicken Gravy Recipe

Ingredients

• 1 tablespoon Vegetable Oil (use any neutral oil)
• 2 large Onion (thinly sliced)
• 1 inch piece Ginger (finely chopped)
• 4 cloves Garlic (can be added with skin, no need to crush)
• 1 medium Green Chili (finely chopped, optional for heat)
• 5 grams Curry Leaves (fresh leaves)
• 1 tablespoon Thick Yogurt (full‑fat, Greek‑style works well)
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Red Chili Powder (adjust to preferred heat)
• 1 tablespoon Coriander Powder
• 0.5 tablespoon Garam Masala
• 0.5 teaspoon Cumin Powder (pinch)
• 500 grams Chicken (bone‑in pieces or boneless, cut into bite‑size pieces)
• 2 tablespoons Water (only if mixture looks dry)

Instructions

1. Heat Oil

   Add 1 tablespoon vegetable oil to a pan and heat over medium flame until shimmering.

   Time: PT2M

2. Sauté Onions

   Add the sliced onions, stir, and cook on medium flame until they turn golden brown, about 8 minutes.

   Time: PT8M

3. Add Ginger, Garlic, Green Chili

   Add the chopped ginger, garlic (with skin if you like), and green chili. Sauté for 2 minutes.

   Time: PT2M

4. Add Curry Leaves, Yogurt, Salt

   Stir in the curry leaves, 1 tablespoon thick yogurt, and salt. Mix well.

   Time: PT1M

5. Add Spice Mix

   Add red chili powder to taste, 1 tablespoon coriander powder, 0.5 tablespoon garam masala, and a pinch of cumin powder. Cook for 2 minutes until fragrant.

   Time: PT2M

6. Add Chicken and Marinate

   Add the chicken pieces to the pan. Using your hands or a spatula, mash and coat the chicken thoroughly with the masala. If the mixture looks dry, splash in a little water. Cover the pan and let the chicken marinate in the spiced oil for at least 30 minutes (or overnight in the refrigerator for deeper flavor).

   Time: PT30M

7. Cook Chicken

   Place the pan back on medium flame, keep it covered, and cook for 10‑15 minutes, stirring once or twice, until the chicken is cooked through and tender.

   Time: PT15M

8. Finish and Serve

   Remove the lid, give a final stir, and serve hot with chapati, rice, dosa, or parotta.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

5g

Fat

15g

Fiber

1g

Ingredient Substitutions

• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Onion: shallots, sweet onions
• Instead of Ginger: ground ginger (1/4 tsp)
• Instead of Garlic: garlic paste (1 tsp)
• Instead of Green Chili: red chili flakes (1/4 tsp)
• Instead of Curry Leaves: bay leaf (1)
• Instead of Thick Yogurt: plain Greek yogurt, curd
• Instead of Salt: sea salt, kosher salt
• Instead of Red Chili Powder: paprika (for color, less heat)
• Instead of Coriander Powder: ground cilantro
• Instead of Garam Masala: mild curry powder (1 tsp)
• Instead of Cumin Powder: ground cumin
• Instead of Chicken: turkey pieces, tofu for vegetarian version

Equipment Needed

• Pan
• Knife
• Cutting Board
• Measuring Spoons
• Spatula
• Bowl

Critical Steps — Do Not Skip

• Caramelizing onions to a deep golden brown
• Cooking the spice mix until fragrant
• Marinating the chicken for at least 30 minutes
• Cooking the chicken covered on medium flame until done

Chef Tips from the Video

• Using bone‑in chicken pieces adds extra flavor and keeps the meat juicy.
• A cast‑iron skillet retains heat better for even caramelization of onions.
• If you prefer a thicker sauce, mash a few of the cooked onions into a paste before adding chicken.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Marinate the chicken overnight in the refrigerator for richer flavor.
• Cook the chicken fully, then reheat gently on low heat; add a splash of water if it looks dry.

Frequently Asked Questions