Tomato Chicken Chicken Curry Sanjeev Kapoor Khazana

A delicious sharp flavoured and smoked chicken cooked in tomato gravy. Can you believe it, this dish uses very little onion?

TOMATO CHICKEN

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
1 tbsps ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
tsp turmeric powder
1 tsp garam masala powder
1 tsp red chilli powder
Salt to taste
3 tbsps mustard oil
Paranthas to serve
Gravy
4-5 medium tomatoes, sliced
2 tbsps mustard oil
1 tsp cumin seeds
1 tsp finely chopped ginger
1 tbsp finely chopped garlic
1 medium onion, thinly sliced
Salt to taste
tsp cumin powder
tsp coriander powder
1 tsp red chilli powder
tsp turmeric powder
1 tsp garam masala powder
3-4 tbsps chopped fresh coriander leaves + for garnish
2-3 green chillies, slit


Method

1. Take chicken in a large bowl. Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder, garam masala powder, red chilli powder, and salt and rub the masala well on each piece of chicken. Set aside to marinate for 30 minutes.
2. Heat mustard oil in a pan. Let it smoke.
3. Add the marinated chicken and roast on high heat for 4-5 minutes on each side. Place a small stainless bowl with hot piece of charcoal in the centre of the chicken mixture. Add drizzle some mustard oil over it. Immediately cover the pan with a lid and let the smoke infuse for 1-2 minutes.
4. Remove the lid and the bowl.
5. Now, to make the gravy, heat mustard oil in another pan. Let it smoke.
6. Add cumin seeds and let them change colour. Add ginger, and garlic and mix well. Cook for 1-2 minutes.
7. Add onion and salt and mix. Cook till golden brown.
8. Add tomatoes, mix and cook till soft and pulpy. Add cumin powder, coriander powder, red chilli powder, turmeric powder, and garam masala powder and mix well. Cook for 1-2 minutes.
9. Stir in cup water and cook for 2-3 minutes.
10. Add coriander leaves and mix well.
11. Stir in the green chillies and cook for a few seconds. Add the chicken and mix well. Cook for 2-3 minutes.
12. Transfer into a serving bowl, garnish with coriander leaves and serve hot with paranthas.

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