Tomato Chicken

Boneless chicken cooked with crushed almonds, curd and a blend of herbs and spices

Ingredients

500 GMS chicken cut into medium sized pieces

For marinade:
1 tsp. red chili powder

1 tsp. cumin powder

1 tsp. turmeric powder

5 onions sliced finely

2-3 tbsp. curd

1 1/2 tsp. red-chili powder2 -3 tsp. coriander powder

1 tsp. cumin pwd

2 tbsp. coconut, made into a fine paste

3 tomatoes, pureed

2 cloves

1 cinnamon stick

2 cardamoms2 tbsp. cashewnuts, grounded to paste

A bunch of coriander leaves, chopped

3 tbsp. cooking oil or ghee (clarified butter)

Oil for deep frying

Serve with

        Eat when hot with rice or roti.

Method

1.Marinate the chicken with cumin powder, chili powder and turmeric powder and bake it in the oven or shallow fry till well done. Drain and set aside.
2.Cook the sliced onions in oil till they are properly browned. Set aside.
3.Add the curd and blend the mixture with the cinnamon, cloves and cardamoms till smooth. Set aside.
4.Heat some oil in a pan and fry the above masala along with the browned onion till the oil begins to separate.
5.Now add the dry powders and cook for 1 minute. Add the pureed tomato and the chicken pieces.
6.Add some water and simmer till the chicken is cooked. Add the cashewnut and coconut paste and bring to a boil.
7.Garnish with the chopped coriander leaves.