Gravy Recipe
Recipes in this Video
Chicken gravy has its roots in traditional Kuwaiti cuisine, where it is often served with rice or bread. This comforting dish showcases the flavors of local spices and ingredients, making it a staple in family meals. Today, variations can be found worldwide, with each culture adding its own twist to this beloved sauce.
Ingredients
- ●chicken
- ●onion
- ●garlic
- ●flour
- ●chicken broth
- ●butter
- ●milk
- ●black pepper
- ●thyme
- ●bay leaf
- ●salt
- ●parsley
- ●vegetable oil
- ●carrots
- ●celery
- ●cornstarch
- ●water
Instructions
- 1Heat vegetable oil in a large skillet over medium heat until shimmering.
- 2Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
- 3Stir in flour; cook for 1-2 minutes until lightly browned.
- 4Gradually whisk in chicken broth; bring to a simmer.
- 5Add milk and continue to stir until gravy thickens, about 5-7 minutes.
- 6Season with salt, black pepper, thyme, and bay leaf; simmer for an additional 5 minutes.
- 7In a separate pot, cook diced carrots and celery until tender, about 5-7 minutes.
- 8Combine cooked vegetables with the gravy; stir well to incorporate.
- 9Adjust seasoning to taste; remove bay leaf before serving.
- 10Garnish with chopped parsley before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil provides healthier fats while margarine is often less expensive.
chicken broth
Healthier: low-sodium chicken broth
Cheaper: vegetable broth
Low-sodium options are better for heart health, while vegetable broth can be more affordable.
flour
Healthier: whole wheat flour
Cheaper: cornstarch
Whole wheat flour adds fiber, while cornstarch is a budget-friendly thickener.
milk
Healthier: almond milk
Cheaper: powdered milk
Almond milk is lower in calories, and powdered milk is often cheaper and has a long shelf life.
Techniques
Equipment
Also Known As
Ingredients
- ●500 grams chicken, cut into bite-sized pieces
- ●1 cup yogurt
- ●2 tablespoons ginger-garlic paste
- ●2 tablespoons red chili powder
- ●1 teaspoon turmeric powder
- ●1 teaspoon garam masala
- ●1 teaspoon cumin powder
- ●1 teaspoon coriander powder
- ●Salt to taste
- ●2 tablespoons lemon juice
- ●1/2 cup all-purpose flour
- ●1/2 cup cornflour
- ●Oil for frying
- ●1/2 cup water
- ●Fresh coriander leaves for garnish
Instructions
- 1In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, salt, and lemon juice. Mix well to form a marinade.
- 2Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- 3In a separate bowl, mix all-purpose flour and cornflour. Dredge the marinated chicken pieces in the flour mixture until well coated.
- 4Heat oil in a deep frying pan over medium heat. Fry the coated chicken pieces in batches until golden brown and cooked through. Remove and drain on paper towels.
- 5In a separate pan, heat a little oil and add the fried chicken pieces.
- 6Add water to the pan and stir to create a gravy. Adjust the consistency by adding more water if needed.
- 7Simmer for a few minutes to allow the flavors to meld together.
- 8Garnish with fresh coriander leaves before serving.
- 9Serve hot with rice or naan.
Equipment
Ingredients
- ●250 grams paneer, cubed
- ●1/2 cup yogurt
- ●2 tbsp ginger-garlic paste
- ●1 tbsp red chili powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●1/2 tsp cumin powder
- ●1/2 tsp coriander powder
- ●1/2 tsp salt
- ●2 tbsp cornflour
- ●2 tbsp all-purpose flour
- ●1/4 cup water
- ●2 tbsp oil
- ●1 onion, sliced
- ●1 green chili, slit
- ●1/2 cup curry leaves
- ●1/2 tsp mustard seeds
- ●1/2 tsp cumin seeds
- ●Fresh coriander leaves for garnish
Instructions
- 1In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt to make a marinade.
- 2Add the cubed paneer to the marinade and let it sit for at least 30 minutes.
- 3In another bowl, combine cornflour and all-purpose flour. Coat the marinated paneer cubes in this flour mixture.
- 4Heat oil in a pan over medium heat. Fry the coated paneer cubes until golden brown and crispy. Remove and set aside.
- 5In the same pan, add mustard seeds and cumin seeds. Once they splutter, add sliced onions and green chili. Sauté until onions are translucent.
- 6Add curry leaves and sauté for another minute.
- 7Pour in the water and bring it to a simmer. Adjust salt if necessary.
- 8Add the fried paneer cubes to the gravy and mix gently to coat them.
- 9Let it cook for 5 minutes on low heat to absorb the flavors.
- 10Garnish with fresh coriander leaves before serving.
Equipment
Ingredients
- ●2 T-bone steaks
- ●1 cup beef broth
- ●1/2 cup heavy cream
- ●1/4 cup all-purpose flour
- ●2 tbsp olive oil
- ●1 tbsp Worcestershire sauce
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1Heat olive oil in a skillet over medium-high heat.
- 2Season the T-bone steaks with salt, pepper, garlic powder, and onion powder.
- 3Sear the steaks in the skillet for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- 4Remove the steaks from the skillet and let them rest on a plate, covered with foil.
- 5In the same skillet, add the flour and stir for about 1 minute to create a roux.
- 6Slowly whisk in the beef broth and Worcestershire sauce, bringing the mixture to a simmer.
- 7Add the heavy cream and continue to stir until the gravy thickens, about 3-5 minutes.
- 8Taste and adjust seasoning with salt and pepper as needed.
- 9Serve the T-bone steaks topped with the gravy.
Equipment
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