Creamy Broccoli and Chicken Gravy


1 kg chicken, cut into pieces
1/2 kg broccoli florets
2 big onion, finely chopped
5 green chillies, chopped (adjust to your spice level)
4 garlic cloves, finely chopped
1 big piece ginger, finely chopped
50 gm celery piece, finely chopped
1 big tomato, finely chopped
10 almonds, blanched
1 tsp pepper powder
2 cloves
2 cardamoms
1 star anise
1 bay leaf
1 cinnamon
1 tsp dried oregano
1 tsp kasuri methi
1 tsp butter
2 tbsp oil
1 tsp fresh cream
salt to taste


  1. Wash and drain the chicken pieces and keep it aside.
  2. Soak the broccoli florets in little salt water for 5 minutes, then wash and drain and keep it aside.
  3. Heat butter and 1 tbsp oil in a pan and add chopped onion, green chillies, ginger, garlic and celery and saute well for 2 minutes until the onion turns transparent.
  4. Add half of broccoli florets, oregano, almonds and salt and saute well for a minute.
  5. Add 1/2 cup of boiling water to this and cook for 3-5 minutes until the broccoli florets gets half cooked.
  6. Remove from the flame and allow to cool. Then grind to a smooth paste using a blender and keep it aside.
  7. Heat 1 tbsp oil in the same pan and add cardamoms, cloves, cinnamon, bay leaf and star anise and saute for few seconds.
  8. Add tomato and saute well until it is soft and mashes well.
  9. Add chicken pieces, pepper powder, salt and enough water and cook until the chicken becomes tender.
  10. Then add the ground paste, kasuri methi and rest of the broccoli florets and mix well.
  11. Close the pan and cook for another 8-10 minutes on low flame until the chicken gets cooked and gravy gets thickens.
  12. Switch off the flame and add fresh cream and gently mix it. Serve hot with naan, chapati etc…

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