Bohra Smoked Chicken Gravy


This delicious chicken gravy is prepared with cashews and tomato sauce, giving it a rich velvety smoothness. A classic dish from Bohra cuisine, this gravy is then smoked using a technique known as dhungar, which elevates the flavor. A perfect accompaniment to hot naan or steamed rice.

  • Medium
  • 3 person(s)
  • 25 Min


    • Oil3 – 4 tablespoon
    • Butter2 tablespoons
    • Chicken Boneless½ KG
    • Garlic paste1 teaspoon
    • Ginger paste1 teaspoon
    • Tikka Masala1 teaspoon
    • Red Chilli Powder1 tablespoon
    • SaltTo Taste
    • Ketchup1 cup
    • Cashew paste1 cup
    • Cream1 tablespoon
    • Coal1, preheated


  • In a preheated pan add oil, butter and stir.
  • Add chicken and mix well for 5 minutes.
  • Add garlic ginger paste and mix well.
  • Add tikka masala, red chilli powder, salt and mix well.
  • Add ketchup and stir. Then add cashew paste and mix well.
  • Add cream and mix. Let it simmer for 08 to 10 minutes.
  • In a foil cup and a preheated coal, keep it inside the put, pour some oil over it and cover the lid for about 5 minutes.
  • Enjoy! Please give us your feedback in the comments below.
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