CHICKEN GRAVY MASALA

Star Anise, Cloves, Red Chilly, Garlic Powder, Onion Powder, Black Pepper, Cubeb, Poppy Seeds, Cinnamon Sticks, Dry Ginger Powder, Cumin Seeds, Coriander Powder, Fenugreek Leaf, Mace, Cinnamon Buds, Black Stone Flower, Rock Star, Black Cardamom, Green Cardamom, Sesame Seeds, Corn flour, Edible Oil.

1. Marination (Optional but Recommended): Mix 500g of curd with 1 tsp of ginger-garlic paste and salt. Coat 1 kg of chicken and rest for 30 minutes.
2. Sauté Aromatics: Heat 4–5 tbsp of oil or ghee. Sauté 2 large chopped onions until golden brown. Add 1 tbsp of ginger-garlic paste and cook until the raw aroma disappears.
3. Create the Base: Add 2–3 pureed tomatoes and cook until the oil begins to separate from the masala.
4. The Masala Step: Add  1-2 tablespoons of JMG Chicken Gravy Masala. Stir well for 1 minute on low heat to release the essential oils of the spices.
5. Simmer: Add the chicken pieces and sauté for 5–10 minutes until browned. Pour in 1–2 cups of warm water (depending on desired thickness), cover, and cook on low heat for 20–25 minutes until tender.
6. Finishing Touch: Garnish with fresh coriander leaves or a pinch of kasuri methi (dried fenugreek) for an authentic aroma.