Indian gravy for chicken recipes

Most meals in my childhood home were made from scratch, especially gravy! Making homemade chicken gravy only takes a few minutes, and most people already have the ingredients. Due to the major flavor difference, my mother would never buy the kind in a packet!
If you’re roasting chicken for supper, save the liquid drippings from the bottom of the pan so you may flavor your gravy. If not, you can use them to make chicken gravy.

Chicken drippings: what are they?

Drippings are used in the most flavourful Indian gravy for chicken recipes

and delectable gravy dishes! What’s left in the roasting pan after the turkey has cooked are called drippings. This includes any melted fat and any meat fragments that have dropped off. This excess liquid will be drained from the chicken and transferred to another bowl to produce the chicken gravy.

Does gravy need chicken drippings to be made?

Indeed! Roasted chicken drippings can be used or omitted when making this gravy. You’ll need to add a bit more chicken broth and some chicken bouillon paste for the flavor to make it sans drippings.

How to create Drippings-Free Homemade Chicken Gravy:

(Optional) Pour the roasted chicken drippings into a measuring cup. After removing the chicken from the oven, transfer the pan’s liquid and drippings into a dish or a liquid measuring cup. (Remove the pan from your body, being cautious not to burn yourself!) Give the drippings a minute to settle so that the fat can naturally separate from the other drippings.
You’ll see that the drippings stay on the bottom, and the fat rises to the top. Skim (remove) most of the fat from the top of the drippings using a large spoon or ladle. 

Prepare the roux:

In a saucepan, preheat to medium heat. Pour in a quarter of a cup of pan drippings or chicken broth. Incorporate ¼ cup flour and blend until a smooth paste is formed (adjust the amount of flour if it appears somewhat oily). Stirring constantly, cook the mixture until it takes on a light golden hue.
Whisk in 2 cups of chicken broth and an extra ¼ cup of drippings (or a teaspoon of chicken bouillon paste) after adding the broth.

Thicken:

Cook the gravy for 5 to 8 minutes, whisking continually or until it thickens. Increase the broth or dripping liquid if the sauce is too thick. After simmering for ten minutes, if the gravy still seems too thin, thicken it with a cornflour slurry (mix one teaspoon of cornflour with one tablespoon of water and add to the gravy).
Taste your gravy once you’re satisfied with its consistency. If you want to intensify the flavor, add chicken bouillon taste and extra pepper (and salt, if necessary).

Flourless homemade chicken gravy: 

A flour-based roux yields the smoothest, creamiest, and richest gravy. But gravy can be thickened without flour. Similar steps apply to producing flourless gravy, but no roux is needed.
Mix in a tablespoon of water and one teaspoon of cornflour for every cup of gravy base in the pan to thicken the gravy. 

How to store and freeze chicken gravy: 

Although it tastes best the day it is prepared, you may store it in the refrigerator for up to two days.
It can also be frozen for a maximum of four months. See this Roasted Chicken recipe for information on freezing and storing homemade gravy. 
▢Approximately ¾ cup of roasted chicken drippings (link to roast chicken)
▚ 1/4 cup flour for all purposes
▿Two cups low-sodium chicken broth (or turkey or veggie broth); omit the drippings and add ¾ cup.
Add pepper and salt to taste.

Guidelines

If using drippings (optional), transfer the pan’s liquid and drippings into a dish or a liquid measuring cup as soon as you remove the chicken from the oven. (Remove the pan from your body, being cautious not to burn yourself!) Give the drippings a minute to settle so that the fat can naturally separate from the other drippings. The liquid and drips will settle to the bottom, and you’ll observe that the fat rises to the top. Skim (remove most of the fat from the top of the drippings) with a large spoon or ladle.
To prepare the gravy, take a big saucepan and fill it with ½ cup of chicken stock or drippings.
Add ¼ cup flour to the pan and stir to form a smooth paste. (At this point, you will have to exercise some personal judgment. The consistency you seek is pasty. Add extra flour if yours seems a touch oily.
Once the consistency is right, stir the mixture over low heat until it browns. You are making a roux.
Once the color turns a lovely shade of golden brown, stir in ¼ cup more of the drippings and 2 cups of chicken broth (or, if you’re not using drippings, add one teaspoon of chicken bouillon paste for flavor).

Let the gravy simmer for 5 to 8 minutes, whisking continuously or until it thickens. 

Increase the broth or dripping liquid if the gravy is too thick. After simmering for ten minutes, if the gravy still seems too thin, thicken it with a cornflour slurry (mix one tablespoon of cornflour with one tablespoon of water and add to the gravy).
Once your gravy reaches your desired consistency, taste and add more pepper and salt if necessary. Then, dig in and enjoy!
The remaining gravy should be refrigerated and covered.

Remarks

The remaining gravy should be refrigerated and covered.

Nourishment

49 kcal of calories
7g of carbohydrates
3g of protein
Fat: 1 gramme
One gram of saturated fat
One milligram of cholesterol
36 milligrams of sodium
Potassium: 101 mg
1g of fiber
1g of sugar
5 mg of calcium
Iron: 1 mg 

Conclusion 

Prep Time: 20

Cook Time: 40

Category: Dinner

Cuisine: Indian