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Chicken Uthuka (Gravy)

Updated on May 7, 2014

This chicken gravy recipe is a traditional Badaga gravy. It is very nutritious and very tasty. From my personal experience this recipe is a big hit on family occasions. I learnt it from my mother who learnt it from my grandmother. This recipe has seen so many generations and is more of a family recipe. It is attached to a lot of memories. Even today I can picturize my mother in an apron in our kitchen cooking this recipe while humming a song. The aroma is rich and the taste can be customized according to your preferences whether spicy or non-spicy.

  • Prep time: 30 min
  • Cook time: 30 min
  • Ready in: 1 hour
  • Yields: 4


  • Chicken - 1 kg
  • Onion (Shallots) - 250 g
  • Onion (Big) - 1
  • Tomato (Big) - 1
  • Ginger Garlic Paste
  • Coconut (grated) - 1 cup
  • Oil - 4 tablespoon
  • Mustard - 2 tsp
  • Garam Masala - 1 table spoon
  • Chilly Powder - 3 table Spoon
  • Chicken Masala Powder - 2 table spoon
  • Turmeric Powder - A pinch
  • Curry leaves
  • Coriander leaves
  • Salt to taste
  • Water as required


  1. Pour some oil into a frying pan
  2. Add the peeled shallots and fry in medium flame till they become light in color.
  3. Add the grated coconut, garam masala, chicken masala and chilly powder.
  4. Fry the mixture till the coconut becomes golden brown.
  5. Switch off the flame and allow this mixture to cool.
  6. After cooling, grind this to a nice paste by adding some water to it.
  7. The masala is ready. Keep it aside.
  8. Wash the chicken and steam it for two minutes on high flame till the chicken changes color.
  9. When the chicken looks half cooked, remove from flame and keep it aside.
  10. Dice the big onion and tomato.
  11. Take a frying pan. Pour some oil.
  12. When the oil is heated, add mustard.
  13. When mustard crackles, add the ginger garlic paste, the diced onion, tomato and curry leaves to it.
  14. When the onion turns golden brown add the ground masala to it. Fry for three minutes.
  15. Now add chicken to the mixture and stir well till the chicken is covered with the masala.
  16. Add required amount of water (thick or watery), a pinch of turmeric powder, chilly powder and salt.
  17. Cover it with a lid and keep it on medium flame till it boils.
  18. Keep stirring continuously for every three minutes.
  19. The gravy should boil till the chicken is cooked well.
  20. Add some coriander leaves while the gravy is boiling. It gives the gravy a rich aroma.
  21. Remove from flame. The gravy can be served with rice or rotis.

Your thoughts on this recipe...

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    • profile image

      sybil watson 3 years ago

      Mmmm - this sounds delicious!

    • Charito1962 profile image

      Charito Maranan-Montecillo 3 years ago from Manila, Philippines

      Looks delicious! Wish I could try it.

    • profile image

      julieannbrady 3 years ago

      I would love to try some ... I like the COLOR of that gravy! It is very appealing.