There is so much that you could make with chicken and this one comes out of purely my imagination. It does take a little time, but it is worth the time that you put in it. A perfect dish that could be served along with rice, rotis, breads, chapattis and almost anything. You could make in small or large quantities, based on the number of people you are making for. Well for me even if we are four members, while it comes to chicken and something like this, I need to make for six, as my kids and husband just love it.
Serves – 5-6
Chicken – 650 gms
Curd – 1 cup
Tomato sauce – 4-5 tbsp
Onions thinly sliced – 2 cups
Tomatoes – 1 medium size , roughly chopped
Green chilly – 3-4 nos
Red Chilly – 3-4 nos
Ginger – ½ piece, finely chopped
Garlic – 5-6 cloves finely chopped
Turmeric powder – ¼ tsp
Chilly powder – 1 tbsp
Coriander powder – 2-3 tbsp
Meat Masala – 1 tbsp
Cinnamon – 1 stick
Pepper powder – 1-2 tbsp
Chicken Stock – 2 small cups
. Clean and wash the chicken thoroughly. Marinate the chicken with curd, 3 tbsp tomato sauce, salt and pepper and keep it aside for about ½ hour.
. After ½ hour, cook the chicken for about 2 whistles in a pressure cooker.
. When pressure released, shallow fry the chicken, keeping the stock safe and keep aside.
. Make a paste of the spices ( Turmeric powder, chilly powder, coriander powder, meat masala powder.) and keep aside. ( You could do this by adding little amount of water and making it into a smooth paste, so that the flavors blend well.
. In a pan, add some oil. To this add in the cinnamon stick , red chilies, garlic and ginger and sauté well. When done, add in the onions and green chilies and sauté well.
. When onions start to get translucent, add in tomatoes and mix well. When tomatoes soften, add the prepared spices paste and mix well. Add Salt and pepper as per requirement.
. Add in 2 tbsp pf tomato sauce and then the chicken stock and mix well. To this add the fried chicken pieces and mix well till everything is coated well.
. Keep on low flame and stir occasionally till all the water is evaporated and the gravy is coated well on the chicken.
. Sprinkle some parsley and coriander leaves and switch off the flame.
. Serve hot.
Note: Depending the amount of getting it spicy, you could increase or decrease the black pepper and red chilly powder.