Gravy Chicken by Palak Palel
4
Points®
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
2 large, thinly sliced
Jarred minced garlic
3 Tbsp
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
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