Photo of Gravy Chicken by Palak Palel by WW

Gravy Chicken by Palak Palel

4 - 7
PersonalPoints™ per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
This recipe may require a trip to your local South Asian grocery store to get Shan’s Nihari seasoning mix, but it’ll be well-worth it (you can also order it online). It adds a unique mix of salt and spice that are complemented so well by the cumin, garlic, and turmeric in this recipe. Enjoy this dish on its own or over regular or cauliflower rice to sop up the delicious gravy. We made it with chicken breasts but it would also work with chicken thighs.

Ingredients

Uncooked boneless skinless chicken breast

1½ pound(s), cut into bite-size pieces

Shan Nihari seasoning mix

3 Tbsp, divided

Vegetable oil

3 Tbsp

Cumin seeds

1 tsp

Uncooked onion(s)

2 large, thinly sliced

Minced garlic

3 Tbsp

Canned tomato paste

2 Tbsp

Ground turmeric

¼ tsp

Water

1½ cup(s)

Cilantro

1 cup(s), chopped

Instructions

  1. Sprinkle chicken with 1 tbsp Shan Nihari and set aside.
  2. Heat a large pot over medium heat and add oil. Once oil is hot, add cumin seeds and let them cook for a few seconds until they start to sputter.
  3. Add onions and cook, stirring often, until they are very soft, about 15 minutes. Add garlic, tomato paste, and turmeric, and cook, stirring often, about 2 to 3 minutes.
  4. Stir in remaining 2 tbsp Shan Nihari spice mix and slowly pour in water in small additions, stirring after each addition (the sauce will thicken after each pour).
  5. Add reserved chicken to pot and stir well. Reduce heat to low, cover pot with a tight-fitting lid, and let cook until chicken is cooked through, 15 to 20 minutes.
  6. Uncover pot, stir in cilantro, and serve hot.
  7. Serving size: about 1 cup

Notes

Palak Patel is the creator and founder of The Chutney Life, a community where people feel inspired, understood, and empowered. Palak is a mother and chef who specializes in traditional and fusion Indian cuisine.