Feb 20

Indian Chicken gravy

Indian Chicken gravy


  • 1 lb chicken drumsticks (or about 6 pieces)
  • 2 tbsp. oil
  • 1 tsp cumin seeds
  • 1 dry red chilli
  • 1 medium onion, chopped
  • 1 tsp shredded ginger
  • 1 tsp shredded garlic
  • 1 large tomato, chopped/pureed
  • Salt to taste
  • 1/2 tsp red chilli powder
  • 1 tsp dry mango powder or amchur
  • 1 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 cup chicken stock or water
  • Coriander to garnish
  • Juice from 1/2 lemon


  1. Take 1 lb of chicken drumsticks and clean it.
  2. Then make 2 cuts across each drumstick with a knife.
  3. Then heat oil in a pan.
  4. Once oil is hot, add cumin seeds and dried chilly.
  5. Heat until the cumin seeds turn brown.
  6. Once done add chopped onions.
  7. Cook until the onions turn golden brown and then add fresh ginger and garlic.
  8. Cook for a couple of minutes making sure that the ginger and garlic don't stick to the pan.
  9. Then add the freshly chopped tomatoes and cook for 2-3 minutes.
  10. Then add salt, red chilly powder, dried mango powder or amchur, garam masala , turmeric powder and coriander powder.
  11. Cook for a minute or two and add then add the chicken.
  12. Stir well to coat the chicken in the mixture.
  13. Add some chicken stock (or water if stock is not available) and mix well.
  14. Let this cook for 10-12 minutes, stirring the chicken at regular intervals of time.
  15. Keep cooking on medium heat until the chicken comes clean off the bone.
  16. Once done, garnish with some finely chopped fresh coriander leaves or kasoori methi and add some lemon juice.
  17. Bon Apetit!
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3 pings

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