TOMATO CHICKEN

TOMATO CHICKEN

     While trying different variations of recipes, I came along with this recipe whilst cooking Burma Bhai Chicken, our family favourite Chicken in Scrambled Egg Gravy.  This is the base for the recipe, a vibrant and fiery looking red coloured Chicken Curry half way to the above recipe.  Totally a Chicken recipe cooked with lots of Tomatoes and Onions.  The colour of the Curry looks quite appealing to the senses and also has a combined tastes of tanginess from the tomatoes and spiciness from the Red Chilli Powder.   
     This Tomato Chicken is a simple recipe, a quick fix prepared with seared chicken pieces and slow cooked in an Onion-tomato based curry.  Pan-seared Chicken pieces yield super succulent pieces in the Tomato Chicken. This Tomato Chicken tastes great with Parottas, Chapati or any other Roti Varieties. It goes well as a side dish for Steamed Rice or along with any Rice dishes like Biriyani, Pulao etc.,


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Cuisine - Indian
Recipe Type - Curry, Gravy
Course - Side Dish
Spicy Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

 

HOW TO COOK TOMATO CHICKEN

TOMATO CHICKEN

INGREDIENTS :

For Tomato Chicken :

Chicken - 250 Gms
Onion - 1 No.
Green Chillies - 3 Nos.
Garlic - 2-3 Cloves
Ginger -1/2" Piece
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn
Tomatoes - 2-3 Nos.
Fennel Seeds - 1 Pinch
Curry Leaves - 1 Sprig
Oil - 2 Tbspns
Salt - To Taste

To Garnish :

Coriander Leaves - few

METHOD:

• Heat Oil in a pan, reduce the flame to medium-low, splutter Fennel Seeds and Curry Leaves.
• Pan sear the Chicken Pieces on a low flame until the colour changes.
• Saute finely chopped Onions, Green Chillies, Garlic & Ginger until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder to the above and fry for a while on a very low flame.
• Add finely chopped Tomatoes and saute it until tomatoes are well cooked and oil separates from the masala.
• Sprinkle some water, if required.
• Cover and cook until the Chicken Pieces are done.
• Add Salt and mix well.
• Allow it to boil on a very low flame for few minutes or until the raw flavour goes.
• Garnish the gravy with chopped Coriander Leaves.
• Serve Tomato Chicken hot along with Parotta/Roti Canai or Chapatis.

NOTES :

• Choose ripe red coloured tomatoes.
• Do not add water while cooking Tomatoes.
• Slow cooking the masala on a very low flame enhances the flavour.
• If preferred can add more tomatoes.
• Adjust the amount of spices to your preference.
• Can substitute half the amount of Red Chilli Powder with Kashmiri Chilli Powder for a bright red coloured Tomato Chicken. 
• Pan searing yields juicy and succulent Chicken pieces.
• Adjust the consistency of the gravy to suit your preference.