Garlic Chicken Gravy
A bold, deeply aromatic chicken curry where garlic takes center stage. Chunks of tender chicken are simmered in a rich, velvety gravy infused with heaps of sauteed garlic, warm spices, and a touch of cream. It's the kind of rustic, satisfying dish you crave with a soft naan or steaming rice.
For 4 servings
- prep · ~20 min
Marinate the chicken.
In a bowl, combine the chicken pieces with yogurt, turmeric powder, half the salt, and 1 tsp of the chopped garlic. Mix well, cover, and let it rest for 20 minutes at room temperature.
- fry · ~10 min
Sear the marinated chicken.
Heat 1 tbsp oil in a heavy-bottomed pan over medium-high heat. Add the marinated chicken pieces in a single layer. Sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside on a plate.
TIPDon't overcrowd the pan; sear in batches if needed to get a nice golden crust. - saute · ~3 min
Saute the garlic and aromatics.
In the same pan, add the ghee and reduce the heat to low. Add the remaining chopped garlic and slit green chilies. Saute gently until the garlic turns pale golden and releases a strong aroma, about 2 minutes. Do not let it brown too much.
TIPKeep the heat low — garlic burns quickly and turns bitter. - saute · ~9 min
Cook the onion base.
Add the chopped onions to the pan and increase the heat to medium. Sprinkle a pinch of salt to help them soften. Cook, stirring frequently, until the onions turn deep golden brown, about 7-8 minutes. Then stir in the ginger garlic paste and cook for 1 minute until the raw smell disappears.
- saute · ~9 min
Build the masala gravy base.
1.Add the tomato puree to the pan and cook for 5-6 minutes, stirring occasionally, until the oil starts to separate from the mixture.2.Stir in the red chili powder, coriander powder, cumin powder, and the remaining salt. Cook for 30-40 seconds, stirring constantly.3.Mix in the cashew paste and cook for another 2 minutes, stirring continuously.TIPCook the tomato paste until the oil separates — this ensures the raw flavor is gone and the gravy becomes rich. - simmer · ~25 min
Simmer the chicken in the gravy.
Return the seared chicken pieces to the pan along with any juices on the plate. Pour in 1 cup of warm water and stir well. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- mix · ~4 min
Finish the gravy with cream and kasuri methi.
Uncover the pan and stir in the fresh cream and crushed kasuri methi. Let it simmer uncovered for 3-4 minutes to achieve a rich, thick consistency. Sprinkle garam masala on top and give it a final gentle stir.
- garnish
Garnish with fresh coriander leaves and serve.
Transfer to a serving bowl and garnish generously with chopped coriander leaves. Serve hot with naan or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in chicken pieces for more flavor and tenderness in the gravy.
- 2Sear the chicken in batches to get a deep golden crust without steaming it.
- 3Cook the garlic on low heat until just pale golden to avoid bitterness.
- 4Wait for the oil to separate from the tomato-cashew masala for a rich, well-cooked base.
- 5Crush the kasuri methi between your palms before adding to release its aroma.
- 6Let the gravy simmer uncovered after adding cream to thicken it to your liking.
- 7Marinate the chicken for at least 20 minutes to tenderize and infuse flavor.
Adapt it for your goals.
Dairy-free
Replace yogurt with coconut yogurt and cream with full-fat coconut milk. This swaps dairy for a subtle sweetness that still complements the garlic and spices, suitable for lactose-intolerant or vegan cooks.
extra spicyExtra-spicy
Add 2-3 more slit green chilies and an extra teaspoon of red chili powder. This variation is for heat lovers who want the garlicky gravy to have a fiery kick.
low oilLow-oil
Reduce ghee to 1 tbsp and skip the oil; use a non-stick pan. Sear the chicken without added fat by using its own moisture. Perfect for those watching calorie intake without losing the core flavor.
mushroom basedMushroom-based
Replace chicken with 500g of quartered button mushrooms. Sear them the same way; they absorb the garlic gravy beautifully, making this a satisfying vegetarian option.
kashmiri styleKashmiri-style
Add 1/2 tsp fennel powder and 2 dried red Kashmiri chilies (soaked and ground) to the masala. This introduces a mildly sweet, deep red hue and earthy notes typical of Kashmiri cuisine.
Why this is on our healthy list.
Rich in Bone Health Nutrients
Bone-in chicken provides calcium and phosphorus, while yogurt offers calcium and probiotics for digestive health.
Garlic's Immune Support
Garlic is rich in allicin, a compound known for supporting immune function and reducing inflammation.
Heart-Friendly Fats from Cashews
Cashew nuts provide monounsaturated fats and magnesium, which may support heart health and muscle function.
Antioxidant Spice Blend
Turmeric, cumin, and coriander powders are packed with antioxidants that help combat oxidative stress.
Moderate Protein from Chicken
A single serving of this dish offers a good amount of lean protein, essential for muscle repair and satiety.
Frequently asked questions
Yes, but reduce the simmer time to 15 minutes to avoid overcooking, and expect a slightly thinner gravy as bone-in adds more body.
