Chef Ranveer Brar’s Chicken Gravy Recipes Perfect For The Winter Season

Are you craving some piping hot and delicious chicken gravy recipes as the weather has taken a rather chilly turn? What’s more exciting is that these handpicked recipes come straight from the kitchen of ace celebrity chef Ranveer Brar.

Here are handpicked chicken gravy recipes that are perfect for you to try during the winter season courtesy celebrity chef Ranveer Brar.

‘Tari Wala’ Chicken Recipe

Ingredients

For Chicken Marination

• 900 grams chicken (drumstick & thigh with bones)
• ½ teaspoon turmeric powder
• 1 teaspoon  degi red chilli powder
• 1 tablespoon coriander powder
• Salt to taste
• 1 tablespoon dry Fenugreek leaves, crushed
• 1 ½ cup curd, beaten
• For Tari Wala Chicken
• 2-3  tablespoon oil
• ½ tsp cumin seeds
• 1  bay leaf
• ½ inch cinnamon stick
• 1 inch ginger (peeled & finely chopped) 
• 2  green chillies, chopped
• 2 garlic cloves, chopped
• 3 medium onions, chopped
• 1  tablespoon tender coriander stems, chopped
• 1 medium tomato, chopped
• ½  tablespoon coriander powder
• ½ teaspoon degi red chilli powder
• marinated chicken
• 2 cups water
• ½  tablespoon prepared masala
• 2  tablespoon coriander leaves, finely chopped

For Masala

• 1  tablespoon black peppercorns

• ½  tablespoon coriander seeds
• 4-5 cloves
• 8-9 green cardamom
• 6-7 black cardamom
• Salt to taste
• For Garnish
• Coriander sprig
• Ginger, chopped
• Process
• For Chicken Marination
• In a bowl, add chicken, turmeric powder, degi red chili powder, coriander powder, salt to taste, dry fenugreek leaves, curd and marinate well.
• Leave it aside for 10-15 minutes.

For Tari Wala Chicken

• In a handi, add oil, once it’s hot, add cumin seeds, bay leaf, cinnamon stick, ginger, green chillies, garlic and saute it for a minute.
• Add onions and cook it for 5-6 minutes until it’s golden in color.
• Add tender coriander stems, tomato and saute it well for a while.
• Add coriander powder, degi red chili powder and mix it well, add marinated chicken and cook until tender.
• Add water, cover it with the lid and cook it for 15-20 minutes on medium flames.
• Finish it with prepared masala, coriander leaves and give it a quick boil.
• Transfer it to a serving dish or bowl, garnish it with coriander sprig and ginger.
• Serve hot with rice.

For Masala

• In a pan, add black peppercorns, coriander seeds, cloves, green cardamom, black cardamom, salt to taste and roast them for 2-3 minutes on medium flames.
• Transfer it to a mixer grinder jar and grind it into fine powder.
• Keep it aside for further use.

Lucknowi Chicken Masala 

Ingredients

For Chicken Masala

• 2-3  tablespoon ghee
• 1-2  tablespoon oil
• 1 green chilli
• 5-6 medium onions, sliced
• 2  bay leaves
• ½ inch cinnamon stick
• 1 black cardamom
• 2 green cardamom
• Salt to taste
• ¼ cup water
• Little water
• ½  tablespoon ginger garlic paste
• Prepared curd mixture
• Salt to taste
• 1 tablespoon tender coriander stems, finely chopped
• marinated chicken
• 1-2 cups water
• 1 cup water
• Prepared cashew nuts paste
• Prepared tadka
• Shredded chicken
• For Boiling Cashew Nuts
• Water as required
• Salt to taste
• 12 -15 cashew nuts

For Marination

• 1 kilogram chicken
• Salt to taste
• 1-2 teaspoon oil
• 1 teaspoon degi red chili powder
• ½  teaspoon lemon juice
• For Curd Mixture
• 1 ¼ cup curd, beaten
• 1 heaped tablespoon coriander powder
• 1 teaspoon turmeric powder
• ½ teaspoon degi red chili powder

For Dry Masala

• 1 heaped tablespoon black peppercorns
• 3-4 black cardamom
• 1 ½ mace
• 8-10 green cardamom
• Salt to taste
• 1 heaped tablespoonRoasted gram flour

For Tadka

• 1 tablespoon oil
• ½ tablespoon ghee
• 1 green chili, slit into half
• 1 medium onion, roughly sliced
• ½ teaspoon degi red chili powder
• 1-2 tablespoon prepared masala
• 1 tablespoon kewra water
• 1 tablespoon rose water
• 1 ½ tablespoon dry fenugreek leaves, roasted
• For Garnish

• Green chili, slit
• Coriander sprig

Process

For Chicken Masala

• In a handi or sauce pot, ghee, oil, once it’s hot, add green chillies, onions and saute it for a minute until translucent.
• Add bay leaf, cinnamon stick, black cardamom, green cardamom and saute it well.
• Add salt to taste, water and mix it well, cover it with the lid and cook it for 8-10 minutes on medium flames.
• Grind the onion with the help of a hand blender or steel spatula.
• Add water, add ginger garlic paste and saute it for a while.
• Add prepared curd mixture, salt to taste and cook it well for 5-6 minutes.
• Add tender coriander stems, marinated chicken, water and let it simmer for a while.
• Add water, prepared cashewnut paste and get it quick boil.
• Add prepared tadka, shredded chicken and mix it well.
• Transfer it to a serving bowl or dish, garnish it with green chili and coriander sprig.
• Serve hot with roti or naan.

For Boiling Cashewnut

• In a pan, add water, salt to taste, add cashew nuts and get a quick boil.
• Strain and transfer it to a mixer grinder jar.
• Grind it to a smooth paste and keep it aside for further use.
• For Marination

• In a bowl, add chicken, salt to taste, oil, degi red chili powder, lemon juice and mix it well.
• Keep it aside to marinate for a while.
• For Curd Mixture
• In a bowl, add curd, coriander powder, turmeric powder, degi red chili powder and mix it well.
• Keep aside for further use.

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For Dry Masala

• In a pan, add black peppercorns, black cardamom, mace, green cardamom, salt to taste and dry roast it for 2-4 minutes on medium flame.
• Transfer it to a mixer grinder jar, add roasted gram flour and grind it well.
• Keep it aside for further use.

For Tadka

• In a pan, add oil, ghee, once it is medium hot, add green chili, onion and saute it for 2-4 minutes until translucent.
• Add degi red chili powder, prepared masala, kewra water, rose water, dry fenugreek leaves and saute it well.
• Keep it aside for further use.
• So what are you waiting for? Go on, put your chef hats on and get cooking!

So what are you waiting for? Go on, put your chef hats on and get cooking!