Over the past few weeks, with less cooking, I have been craving a rich, creamy, and gooey chicken dish. Finally, I found time to try a new recipe for Tomato Chicken. The kind that is indulgent and heavy on your palate, making you want a good nap after a hearty meal. Don’t worry about the calories when bingeing on this chicken. The dish is super rich and colourful, and the aroma pulls you in to take bite after bite until you’ve cleaned the plate. The final result is worth the time and effort. Give it a try if you’re looking to host your guests for a royal feast, and I will be back this weekend with a new adventure and new dining spots to share. Till then – Happy Cooking.
Ingredients:
Chicken ( curry cut ) – 500 gms
Tomato – 150 gm
Onion – 50 gm
Unsalted Butter – 100 gm
Chicken stock – 120 ml
Kalmi ( sliced cashewnut ) – 25 gm
Kashmiri Red Chilli Powder – 2 tbsp
Ginger-Garlic paste – 2 tbsp
Unsweetened cream – 2 tbsp
Tomato Ketchup – 3 to 4 tbsp ( optional )
Salt – to taste
For the masala:
Black Cardamom
Cinnamon
Star Anise
Black pepper
Coriander seeds
Cumin
Melon seeds ( magaj )
Clove
Instructions:
1 ) Wash & clean chicken. Marinate with ginger-garlic paste and set aside.
2 ) Blanch the tomatoes and blend them in a blender. Slice the onions finely.
3 ) Grind the cashewnut ( kalmi ) to a fine paste.
4 ) Roast all the ingredients for the masala lightly and let it cool. Grind to a fine powder.
5 ) In a pan, heat a little butter. Fry the onions until they are dark and start to release oil. Remove and set aside. In the same pan, fry the chicken lightly and remove.
6 ) Take a fresh pan or kadhai, heat the remaining butter. Fry the tomato paste till it gets roasted and dark. Reduce flame, add chicken and kalmi paste and fry futher for two minutes. Add the masala, chilli powder, and salt. Mix well. Add chicken stock. Cover and simmer until done ( approx 25 – 30 minutes ) and gravy consistency is thick.
7 ) Remove from flame. Add tomato ketchup & cream and mix well. Serve hot.
