How to Make Restaurant-Style Chicken Gravy at Home

Restaurant-style chicken gravy looks complicated, but the real difference between a flat curry and one with depth almost always comes down to the masala blend, not a long list of techniques. Here's an easy version you can make on a weeknight.

Ingredients

• 500g chicken, curry cut
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2-3 tsp SAFT Chicken Gravy Masala Powder
• 1/2 tsp turmeric powder
• 3 tbsp oil, salt to taste, coriander leaves to garnish

Method

1. Heat oil and sauté onions until golden brown.
2. Add ginger-garlic paste and cook until the raw smell disappears.
3. Add tomato puree, turmeric, and chicken gravy masala powder. Cook until the oil separates from the masala — this step builds the base flavour, so don't rush it.
4. Add the chicken pieces and mix well to coat in the masala. Cook for 5 minutes.
5. Add water as needed for your preferred gravy consistency, cover, and simmer for 20-25 minutes until the chicken is cooked through.
6. Garnish with coriander leaves and serve with rice, roti, or dosa.

Pro tip: Letting the masala cook until the oil visibly separates is the single biggest thing that separates a flat gravy from a rich one — don't skip this step even if it takes a few extra minutes.

Shop SAFT Chicken Gravy Masala Powder, a carefully balanced whole-spice blend made for exactly this kind of gravy.