April 16, 2013

Tomato Chicken

All over India the month Baishakh is celebrated by different names and cultural festivity.  Each festival is so vibrant in its own way and sharing each other's regional ethnic fete brings us more close to each other.  Mainly when you are very much active in to some social networking site, you cannot turn your face from the celebration stories from the different part of the world and mainly when the spread of scrumptious food is continuously getting updated on the wall. But where one part of the world was busy in rejoicing the merriment, the other part got victimized by some fanatic disaster. The blast in Boston just ended our New Year celebration in a sad tune.  Still I was not able to understand the advantage of taking so many innocent lives in the name of terrorism. The world is moving forward to create a flourishing civilization, on the other hand, a few rabid people making it worst by their lunatic apprehension of creating a different world.  When and how it will get stopped God knows. But I pray for the healthy and long living for each and everybody lives in this beautiful world.

Coming to the recipe. I always prefer to cook with very less oil. But this dish I cooked using a heavy amount of oil. This is totally optional using the amount of the oil you want to use. Excess oil enriches the taste for sure. I mainly loved the flavor of the star anise and curry leaves blended so well with the chicken and gave a pungent savour fluxed in the dish. If you prefer the tanginess then add more tomatoes as per you choice. I always prefer a medium tinge of tart so I used moderate amount of tomatoes. So now let’s move to the dish :

Chicken: 400gm
Tomato- 3-4 big (Depends on the tangy taste how much you like)
Onion- 3 small
Garlic- 8-9 cloves whole
Ginger Paste- 1 tbspn
Turmeric Powder- 1 tspn
Cumin Powder- 1 tspn
Coriander Powder-  1 tspn
Red Chilli Powder- 1 tspn
Star Anise- 2-3 Flowers
Curry Leaves- Handful
White Oil- less than half cup (You can use much less oil too)
Salt- as per taste

1. Heat oil in a Kodai or a deep dense Pan. 

2. Add Star anise, curry leaves and Garlic cloves. When the garlic turns brown add the onion paste. 

3. Fry till it turns brown. Add chopped tomatoes and the ginger paste. 

4. Saut√© till the tomatoes blend well with the onion, add the chicken, salt and all other Masalas. 

5. Cover and cook in slow flame till the chicken is well cooked. Serve hot with Rice/ Roti/ Pulao or Fried rice.


Tina said...

Soooo tempting and colourful..

PT said...

like your cute kadai :) well made..

Swathi Iyer said...

Delicious chicken Kamalika Yumm.

Chitz said...

The chicken looks awesome Kamalika :) I always like to try new variety of chicken & this tomato chicken is something that I have not heard of.. So Bookmarked :) Will try & let u know :)

divya said...

looks so awesome,nice tempting clicks.

Priya Suresh said...

The colour of the tomato chicken itself is very pleasing and attractive,delicious dish.

Navaneetham Krishnan said...

Sad and devastating terrorist attack on people. I can't comprehend how cruel such an incident can be.

Sometimes I also use extra oil, that for frying the masala to remove the oil. Again, as you have mentioned, its a matter of preference.

This is such a lovely dish and I adore the flavors, what more we eat rice all the time and have a need for such dish.

Raksha said...

looks yummy and seems to be easy to prepare

Treatntrick Treat and Trick said...

This tangy chicken looks appetizing! I cook my meat without pressure cooker. just let simmers until it turns soft. To cut cooking time, I chose sirlion....

Gauri said...

The colour of the chicken makes wme want to grab the entire bowl. Lip smacking. Happy to follow you !

Sutapa said...

Kamalika what a fab blog of yours....tempting recipes and excellent droolworthy pics...happy to be with you!

Gheza e shiriin said...

Pictures are really tempting.delicious

Ruxana Gafoor said...

yummy tempting chicken..lovely clicks too