Chicken Gravy with Roasted Masala

Chicken Gravy with Roasted Masala is a traditional chicken dish from Andhra made with roasted spices and makes a delicious side dish with biryani or roti.

When Amma made this a couple of months ago, I was making the biryani while she said she wanted to make a gravy dish. She said she used to make this version many years ago and had stopped making it for some reason.

Kids liked it a lot and even before that verdict, I decided I would click it for me to share here. While the biryani tastes great as such, we always make gravy as it will take care of dinner as well.

I haven't shared much of nonveg dishes off late even though we make new ones often. This month I decided I would share it for the fourth week and wanted to do all three weeks. However, somehow I am still being lazy and couldn't complete all three days in between.

I thought I would anyway share this week's dishes and hope my friends are fine with me taking this liberty. This recipe is surely a keeper as kids wanted this to be repeated. May was very quick to go and we are here on the fourth week, were we can share our own recipes.

Step By Step Pictures for making Chicken Gravy with Roasted Masala

Chicken Gravy with Roasted Masala

Ingredients Needed:

For the Roasted Masala

3 tbsp Coconut
1 tsp Coriander Seeds
1 tsp Cumin Seeds
2 to 3 Cloves
1 inch Cinnamon
1 Mace
5 to 6 Cashew Nuts
1 tsp Peppercorns
1.5 tsp Poppy Seeds / Khus Khus
1 tsp Fennel
1/2 cup Mint Leaves
2 tsp Cooking Oil

For the Gravy

1 cup Onions
1 medium Tomato
2 tsp Ginger Garlic Paste
400 gms Chicken
A Pinch Turmeric Powder
Salt to Taste
2 tsp Red Chili Powder
Handful Coriander Leaves
2 tsp Cooking Oil

For the Roasted Masala

Heat a pan with oil and saute all the ingredients listed for the masala.
Allow to cool and grind to a smooth paste using enough water.

For the Gravy

Wash and chop the chicken to a bite size pieces, drain on a colander.
Heat a Kadai with oil, saute finely chopped onions till it changes colour.
Add ginger garlic paste and cook well for a couple of minutes.
Now add the chicken pieces and saute well.
Add the red chili powder, salt, and turmeric powder and let it cook for 5 to 7 mins on low flame.
Now add the tomatoes and the ground masala and let it simmer for 10 mins.
When the masala and the chicken is well coated and cooked, add water as required and bring to a boil.
Garnish with finely chopped coriander leaves and serve with Briyani or Roti.

Print Pin

Chicken Gravy with Roasted Masala

Chicken Gravy with Roasted Masala is a traditional chicken dish from Andhra made with roasted spices and makes a delicious side dish with biryani or roti.

Course Main Dish - Gravies

Cuisine Andhra Pradesh

By Cook Method Stovetop

Occasion Weekend Special

By Diet Non Vegetarian

Dish Type Chicken Dishes

Author Srivalli

Ingredients

For the Roasted Masala

• 3 tbsp Coconut fresh
• 1 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 2 to 3 Cloves
• 1 inch Cinnamon
• 1 Mace
• 5 to 6 Cashew Nuts
• 1 tsp Peppercorns
• 1.5 tsp Poppy Seeds / Khus Khus
• 1 tsp Fennel Seeds
• 1/2 cup Mint Leaves
• 2 tsp Cooking Oil

For the Gravy

• 1 cup Onions
• 1 medium Tomato
• 2 tsp Ginger Garlic Paste
• 400 gms Chicken
• A Pinch T Turmeric Powder
• Salt to Taste
• 2 tsp Red Chili Powder
• Handful Coriander Leaves
• 2 tsp Cooking Oil

Instructions

For the Roasted Masala

• Heat a pan with oil and saute all the ingredients listed for the masala.
• Allow to cool and grind to a smooth paste using enough water.

For the Gravy

• Wash and chop the chicken to a bite size pieces, drain on a colander.
• Heat a Kadai with oil, saute finely chopped onions till it changes colour.
• Add ginger garlic paste and cook well for a couple of minutes.
• Now add the chicken pieces and saute well.
• Add the red chili powder, salt, and turmeric powder and let it cook for 5 to 7 mins on low flame.
• Now add the tomatoes and the ground masala and let it simmer for 10 mins.
• When the masala and the chicken is well coated and cooked, add water as required and bring to a boil.
• Garnish with finely chopped coriander leaves and serve with Briyani or Roti.

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