Gavti Chicken

A house-favourite at the Dhingra’s, this humble chicken gravy packed with natural herbs and spices was a hot-seller at the restaurant.


  • For Cooking
  • 500 Grams Chicken (Desi/Gavti)
  • 4 Tbsp Oil
  • 2 Bay Leaves (Tej Patta)
  • 2 Black Cardamom (Badi Elaichi)
  • 6 Cloves
  • 6 Pepper Corns
  • 1 Tbsp Ginger-Garlic Paste
  • 3 Onions, Sliced
  • 3 Tomato, Puréed
  • 1 Tbsp Garam Masala
  • 1 Tbsp Dhanya Powder
  • 1 Tbsp Kitchen King Masala
  • 1 Tsp Degi Mirch Powder
  • 1 Tsp Chicken Masala (any)
  • Salt to Taste
  • For the Garnish
  • Coriander Leaves and Ginger, Julienned 


Prep: 10 minutes
Cooking: 20 minutes

  1. In a pressure cooker, heat the oil and add bay leaves, black cardamom, cloves, peppercorns and ginger-garlic paste. Sautee well.
  2. Next, add onions and fry till light brown.
  3. Then add the tomato puree and rest of the dry masalas. Cook for a few minutes, add salt to taste and mix.
  4. Now add the chicken and cook for 10 minutes. Close the lid and pressure cook for 30 minutes first on high flame and after one whistle on low flame. 
  5. Check if it’s done (desi chicken takes slightly longer) to cook.
  6. Garnish with coriander leaves and ginger. 


About – A Kilo Of Kindness

#AKiloOfKindness is an initiative by From Around that aims at encouraging people to shop on leading up to Diwali to raise funds for a child’s education. 100% of profits will go towards St. Catherine’s Home to help secure a child’s future. This time when you cook your favourite meal, you’d have changed someone’s world.