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Chicken in Brown gravy

Chiken cooked in a thick brown gravy.
Recipe By : Maryanne Pinto
Type: Chicken Serving: 4-5 Cooking Time: 35minutes


  • 750gms Chicken (Curry Cut Pieces)
  • 200gms onions (sliced and fried till golden brown)
  • 20gms of cashew, poppy seeds and charmagoj.(paste)
  • 100ml tomato puree
  • 50gms ginger and garlic paste
  • 2tsp Corriander and Jeera powder
  • 1tsp chilli powder
  • 1/2 tsp turmeric powder
  • 50gms plain yogurt
  • 50ml cream
  • 2gms Whole garam masala
  • Salt
  • Oil


  • 1. Wash the chicken and allow the excess water to drain out.
  • 2. Peel, slice and fry onions till golden brown after which is ground into a fine paste and keep aside.

  • 3. Soak the cashew, poppy seed and charmagoj in water and grind into a fine paste and keep aside.

  • 4. whip the cream and yogurt together and keep aside

  • 5. Heat oil in vessel and put in whole garam masala, when the garam masala starts crackling add the ginger and garlic paste and fry on a low fire, till the raw aroma of the ingredients fades away.

  • 6. now add the brown onion paste and saute till you see the oils leaving the sides of the vessel.

  • 7. Add the corriander, jeera, chilli, and tumeric powder and cook well.

  • 8. Tip in the Tomato puree and stir well.

  • 9. Add the chicken pieces and 'bhuno' on a low flame till all the water from the chicken comes out.

  • 10. once the chicken is cooked add the yogury mixture and salt to taste and mix well so that all the spices are infused thoroughly.

  • 11. Serve hot with steamed rice or tandoori roti/naan.

  • Currently 1/5 Stars.
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Current Rating 1/5 (1 votes)
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