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One Pan South Indian Chicken Semi Gravy

Community Member
April 28, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
One Pan South Indian Chicken Semi Gravy

Ingredients

for 2 servings

  • 1 ½ lb boneless chicken breast (650 g), cut into small pieces
  • red onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1 teaspoon ginger garlic paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ½ teaspoon black pepper
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala powder
  • ½ teaspoon cumin powder
  • 1 teaspoon salt
  • 1 strand curry leaves
  • 2 tablespoons fresh mint leaf, loosely packed
  • 2 tablespoons fresh cilantro, finely chopped
  • ½ teaspoon lemon juice, freshly squeezed
  • 2 tablespoons peanut oil, (Or any other prefered oil)
  • ¼ cup water (60 mL)

Nutrition Info

  • Calories 528
  • Fat 23g
  • Carbs 6g
  • Fiber 2g
  • Sugar 1g
  • Protein 71g

Estimated values based on one serving size.

Preparation

  1. Heat the oil in a pan at medium heat. Then, add onions, curry leaves, cilantro, and mint. Saute on medium heat until golden brown.
  2. Once golden brown, add ginger garlic paste and saute until the raw smell goes away.
  3. Now add all the dry ingredients and stir together. Then, add the chopped tomatoes. Mix and cook uncovered for one minute.
  4. After that, add the chicken and lemon juice. Combine well.
  5. Add water. Cover for 8-10 minutes until chicken is cooked.
  6. Remove the lid and leave open for one minute. After one minute, the gravy should be thick in consistency.
  7. Adjust salt and garnish with coriander leaves.
  8. Serve warm alongside fresh rice or naan.

Ingredients

for 2 servings

  • 1 ½ lb boneless chicken breast (650 g), cut into small pieces
  • red onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1 teaspoon ginger garlic paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ½ teaspoon black pepper
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala powder
  • ½ teaspoon cumin powder
  • 1 teaspoon salt
  • 1 strand curry leaves
  • 2 tablespoons fresh mint leaf, loosely packed
  • 2 tablespoons fresh cilantro, finely chopped
  • ½ teaspoon lemon juice, freshly squeezed
  • 2 tablespoons peanut oil, (Or any other prefered oil)
  • ¼ cup water (60 mL)

Nutrition Info

  • Calories 528
  • Fat 23g
  • Carbs 6g
  • Fiber 2g
  • Sugar 1g
  • Protein 71g

Estimated values based on one serving size.

Preparation

  1. Heat the oil in a pan at medium heat. Then, add onions, curry leaves, cilantro, and mint. Saute on medium heat until golden brown.
  2. Once golden brown, add ginger garlic paste and saute until the raw smell goes away.
  3. Now add all the dry ingredients and stir together. Then, add the chopped tomatoes. Mix and cook uncovered for one minute.
  4. After that, add the chicken and lemon juice. Combine well.
  5. Add water. Cover for 8-10 minutes until chicken is cooked.
  6. Remove the lid and leave open for one minute. After one minute, the gravy should be thick in consistency.
  7. Adjust salt and garnish with coriander leaves.
  8. Serve warm alongside fresh rice or naan.

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