Recipe for Thick Chicken Aloo Gobi Gravy

Chicken Cauliflower Potatoes Stew
Thick Chicken Aloo Gobi Gravy

This is a step-by-step recipe for making at home tasty and delicious Chicken Aloo Gobi Gravy. This is a thick stew like Chicken Gravy, which apart from the Chicken makes the use of Cauliflower and Potatoes as the main ingredients.

The Chicken-Cauliflower- Potato Gravy is a main course Chicken dish, which goes very nicely with Chapattis, Puris and Fried Rice.

Preparation Time: 60 Minutes
serves: 4-5 Persons

1 Kilogram Chicken
3 big sized Potatoes
1 Onion
½ teaspoon Ginger
3 cloves Garlic – crushed
1 small sized Cauliflower
½ teaspoon Red Chili Powder
1 teaspoon Salt
30 grams Ghee-Vanaspati
500 Milliliters Coconut Milk – Nariyal Ka Doodh

Chicken Cauliflower Potatoes Stew
Thick Chicken Aloo Gobi Gravy

Wash and cut the Chicken into medium sized pieces.
Then, boil and cut the Potatoes into large pieces[1 potato 4 pieces].
Slice the Onion.
Cut the cauliflower into very small sized pieces.
Heat the Ghee in a Kadai and add the Sliced Onions and fry until you get a creamy color.
Then, add the Ginger, Garlic, Red Chili Powder and fry until they smell cooked.
Add the Chicken Pieces and cook until they are browned, keep stirring to prevent them from sticking to the bottom of the Kadai.
Then, add about 750 Milliliters warm water and the salt and let it simmer.
When the Chicken is half cooked add the Cauliflower and Coconut Milk.
Then, after 10 minutes add the Potatoes and cook until the Cauliflower and Potatoes are cooked.
Remove from the flame, when about 150 Milliliters of the gravy remains.
Serve hot with Parathas or Rice.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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