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Tomato Chicken

A deliciously sharp flavoured and smoked chicken cooked in tomato gravy. Can you believe it, this dish uses very little onion? This is Sanjeev Kapoor exclusive recipe.

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Main ingredients Chicken on the bone, Ginger-garlic paste, Cumin powder, Coriander powder, Turmeric powder, Garam masala powder, Red chilli powder, Mustard oil, Lachcha parantha, Tomatoes, Cumin seeds, Onion, Fresh coriander leaves, Green chillies
Cuisine Indian
Course Main course chicken
Prep time 40-45 minutes
Cook time 30-35 minutes
Serve 4
Taste Spicy
Level of cooking Easy
Others Non vegetarian

Ingredients

  • 750 grams chicken, cut into 2 inch pieces on the bone
  • 1½ tablespoons ginger-garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon red chilli powder 
  • Salt to taste
  • 3 tablespoons mustard oil+ to drizzle
  • Lachcha paranthas to serve
  • Gravy
  • 4 medium tomatoes, sliced
  • 2 tablespoons mustard oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 1 medium onion, thinly sliced
  • Salt to taste
  • ¾ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 3-4 tablespoons 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 till it smokes. Add marinated chicken and saute 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. Drizzle some mustard oil over it. Immediately cover the pan with a lid and let the smoke infuse for 1-2 minutes. Remove the lid and the bowl. 
  3. Now, to make the gravy, heat mustard oil in another pan till it smokes. Add cumin seeds and let them change colour. Add ginger and garlic, mix and saute for 1-2 minutes.
  4. Add onion and salt, mix and saute till golden brown. 
  5. Add tomatoes, mix and saute till soft and pulpy. Add cumin powder, coriander powder, red chilli powder, turmeric powder and garam masala powder, mix well and saute for 1-2 minutes.
  6. Add ¾ cup water, mix and cook for 2-3 minutes. Add coriander leaves and mix well. 
  7. Add green chillies, mix and cook for a few seconds. Add chicken, mix well and cook for 2-3 minutes.
  8. Transfer into a serving bowl, garnish with coriander leaves and serve hot with lachcha paranthas.
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