“Gravy Chicken” is basically the chicken curry recipe we all wish we had in our little secret box of recipes. I cannot tell you how many youtube recipes I have followed in this lifetime trying to create a chicken curry recipe I loved. I toasted spices and ground them to make my own masalas, and even soaked spices overnight, but the end result was never one I was happy with.

After too much effort, I gave up!! I decided chicken curry was just the one thing I would not know how to make and that was that. However, after I got married I realized I needed to start that mission again. Honestly, it annoyed me that I could make so many things, but not this one simple dish!! I tried many versions but none ever held up to the taste of other chicken curries I had tasted. Mine always tasted like raw masalas, was too tangy or just had no depth of flavor.

Long story short, I tried this Shan Nihari chicken seasoning and it has been life changing. I now cook this gravy chicken  at least once a week and this recipe makes enough to have leftovers in the fridge (which don’t last too long !).

You can use skinless chicken thighs/legs for this and the bone in meats will definitely impart more flavor, or you could also opt for chicken breast, boneless skinless chicken thighs too!

Shan seasonings can be very salty so do not add salt in this recipe! They also have chili powder in them so for that reason, do not add any green chilis unless you like things REALLY spicy! This it not from scratch, but I think it tastes great and is an accessible recipe for those who don’t have a ton of spices/ingredients on hand! I had this with paratha or you can serve it with rice too!

If you find it too be too salty or spicy, adding a dollop of yogurt into the curry can be a quick fix!

If you try this, please tag me on my instagram handle @thechutneylife 🙂

Happy Eating 🙂



1 vote


Gravy Chicken




Yield 2-4 Servings


1.5 lbs boneless skinless chicken breasts (diced small), or chicken thighs

3 tbsp Shaan Nihari Seasoning Mix

1 cup chopped fresh cilantro (about one small bunch)

2 large onions cut into small 1 inch slices

3 tbsp garlic, finely minced

1.5 cups water

2 tbsp tomato paste

1 tsp cumin seeds

1/4 tsp turmeric powder

4 Tbsp oil


  1. Sprinkle 1 tbsp of Nihari seasoning on top of diced chicken and set aside.
  2. Heat a large pot over medium heat and add oil. Once oil is hot, add cumin seeds and let splutter for few seconds.
  3. Add onions, and continue to cook until onions are softened (about 15 minutes).
  4. Add garlic, tomato paste and turmeric powder to onions. Stir well and continue to cook for 3-5 minutes.
  5. Add remaining 2 tbsp of Nihari seasoning to the pot and continue to stir. Slowly, in small bits add in the water. After each pour of water, stir well to incorporate together (will thicken after each pour).
  6. Add in the chicken, stir well. Turn heat to low, cover pot with tight fitting lid and let cook on low for about 15-20 minutes. (Checking in between once or twice is fine)
  7. Uncover pot, add in chopped cilantro, stir well and serve hot! 


Shan Masalas are quite salty and spicy so I did not add any additional salt or spice to this recipe for that reason.