We have been stocking up on a lot of Mix Boneless Chicken at Culturekurry Foods for two reasons: first, boneless chicken sells quickly, and second, many guests who use our outdoor catering services request boneless chicken makhni. With such a large amount of chicken stocked up, I thought, why not create a new chicken recipe that is partly continental yet retains Asian flavours, and so a new recipe for “Chicken in Tomato Onion Sauce” took shape. Well, don’t think that since the recipe has sauce as an ingredient, it might take a long time to cook. That’s not the case at all; this recipe comes together in a flash. I’ve thrown in plenty of ingredients that elevate the flavour profile and make this dish outstanding. I’ve added carrots to the list of ingredients, giving the final dish a pretty pinkish-red tinge that looks highly appealing. A bonus about this recipe is that you can pair it with sides like Roti, Naan, or Rice, or simply enjoy it as a starter. I would be delighted if you give this recipe a try and let me know your thoughts—happy cooking!
Ingredients ( for two )
Boneless Chicken – 450 gms
Onions – 100 gms
Tomatoes – 70 gms
Carrots – 30 gm
Peppercorns – 5 gms
Bay leaf – 1
Garlic – 10 gms
Butter – 50 gms
Red Chilli Powder – 1 tbsp
Chicken Stock – 1 cup ( 120 ml )
Maggi Seasoning Sauce – 1/2 tbsp
Salt – to taste
Sugar – 1 tsp
Sesame Oil – 50 ml
Coriander – for garnish
Method:
1 ) Clean the chicken and fry it in butter till well browned. Set aside.
2 ) Chop the onion, tomatoes, carrots and garlic finely. Take a little oil in a pan and fry them along with peppercorns and bay leaf. Make sure they are well browned.Remove from the pan and let it cool. Mash the vegetables and set aside.
3 ) In the same pan, heat oil. Add chicken and saute a bit. Add the sauce and mix well. Add salt, sugar, red chilli powder, seasoning and stock. Cook on a slow fire for 20 minutes. Check whether the sauce has reduced in consistency. Check whether chicken is cooked. Serve hot garnished with coriander.
P.S: Remove bay leaf before serving.



