Tomato Chicken (lunch special)

Name: Tomato Chicken (lunch special)
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 500 gms. chicken, curry cut; 3 tbsp. oil; 2 bay leaves; 1 " cinnamon; 2-3 green cardamoms; 1 big cardamom; 4-5 cloves; 1 onion, sliced; 1 tbsp. ginger-garlic paste; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1/2 tsp. turmeric powder; salt to taste; 1 tbsp. red chili powder; 1/2 cup tomato puree; 2 tbsp. tomato paste; 2 green chilies, slit; 1/2 tsp. kasuri methi, crushed; handful coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#LS - If you are looking for a simple chicken curry, then you need to try this easy No-Frills Tomato Chicken. It is a must try recipe that can be served during special occasions. In this recipe, the chicken is first fried and then cooked in a tomato based curry. It is very yummy, divine and is a great party recipe. It goes very well with steamed rice, jeera rice, plain biryani, kulcha, tandoori roti, naan or just plain chapatti.

Bethica Das @kitchen_flavours

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Ingredients

25-30 minutes

2-3 servings

500 gms. chicken, curry cut
3 tbsp.oil
2bay leaves
1 " cinnamon
2-3green cardamoms
1big cardamom
4-5cloves
1onion, sliced
1 tbsp.ginger-garlic paste
1 tbsp.coriander powder
1 tsp.cumin powder
1/2 tsp.turmeric powder
salt to taste
1 tbsp.red chili powder
1/2 cuptomato puree
2 tbsp.tomato paste
2green chilies, slit
1/2 tsp.kasuri methi, crushed
handfulcoriander leaves, chopped

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Steps

25-30 minutes

1

Marinate the chicken with a pinch of salt, turmeric powder and red chili powder for an hour.
2

Heat 1 tbsp. oil in a pan and fry the marinated chicken till light golden in colour. Drain and keep aside.
3

Heat remaining oil and temper with bay leaves, cinnamon, green cardamoms, one big cardamom and cloves.
4

Add the sliced onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except salt) mixed with some water. Cook till the oil separates.
5

Add the tomato puree and the tomato paste. Sauté well.
6

Add the fried chicken & salt to taste. Mix well so that the chicken is
well coated with the masala.
7

Add 1 cup water, kasuri methi & slit green chilies. Give it a stir.
8

Cover & simmer for 10-15 minutes or till the chicken is tender.
9

When done, garnish with coriander leaves.
10

Serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori
roti or just plain chapatti.