Dark Onion Chicken Gravy

Ingredients

For the Chicken Marinade

8 chicken drumsticks
1 teaspoon salt
1/2 teaspoon turmeric powder
2 tablespoons lime juice, freshly squeezed

For the Green Paste

1 cup fresh coriander, packed, roughly chopped
6 garlic cloves, peeled
1 1/2 inches ginger, peeled and sliced
2 green chilies, stems removed, adjust to taste
2 tablespoons water, as needed for blending

For the Gravy

3 tablespoons vegetable oil
2 onions, large, thinly sliced
1/2 teaspoon cumin seeds
1 cinnamon stick, 1-inch piece
3 cardamom pods, green, lightly crushed
4 cloves
1 1/2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon red chili powder, or to taste
1/2 teaspoon garam masala
1 cup tomatoes, canned crushed or fresh pureed
1 1/2 cups water, or chicken broth
1/2 teaspoon salt, or to taste
1/4 cup fresh coriander, chopped, for garnish

Instructions

1
In a large bowl, combine the chicken drumsticks with salt, turmeric powder, and fresh lime juice. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
2
While the chicken is marinating, prepare the green paste. In a blender or food processor, combine fresh coriander, peeled garlic cloves, sliced ginger, and green chilies. Add 2 tablespoons of water and blend until a smooth, vibrant green paste is formed. Set aside.
⏱️ 10 min
3
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they turn a deep golden brown and caramelize. This will take about 15-20 minutes. Be patient, as this step is crucial for the dark color and rich flavor of the gravy.
⏱️ 20 min
4
Once the onions are deeply browned, add the cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
⏱️ 1 min
5
Stir in the prepared green paste and cook for 3-5 minutes, stirring constantly, until the raw smell disappears and the paste darkens slightly.
⏱️ 5 min
6
Add the coriander powder, cumin powder, and red chili powder. Cook for 1-2 minutes, stirring constantly, to toast the spices. If the mixture becomes too dry, add a splash of water to prevent burning.
⏱️ 2 min
7
Add the marinated chicken drumsticks to the pot. Increase the heat to medium-high and sear the chicken for 5-7 minutes, turning occasionally, until lightly browned on all sides.
⏱️ 7 min
8
Pour in the crushed tomatoes and mix well. Cook for 5 minutes, stirring occasionally, allowing the tomatoes to break down and release their juices.
⏱️ 5 min
9
Add 1 1/2 cups of water or chicken broth and the remaining 1/2 teaspoon of salt. Bring the gravy to a simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is tender and cooked through.
⏱️ 25 min
10
Stir in the garam masala. Cook uncovered for another 5 minutes to allow the gravy to thicken slightly and the flavors to meld. Taste and adjust salt if necessary.
⏱️ 5 min
11
Garnish with fresh chopped coriander and serve hot with rice or naan bread.
⏱️ 1 min