Chicken In Tomato Gravy Food

CHICKEN IN TOMATO GRAVY

Steps:

• Blend spices until fine. Heat oil and fry chicken until brown.
• Remove chicken and fry spices for 2 minutes.
• Add tomato sauce, tomatoes, chilies, salt, sugar and lime juice and stir for 3 minutes.
• Add chicken, coconut juice and simmer for 20 minutes or until liquid is reduced to a thick gravy.

OLD FASHIONED TOMATO GRAVY WITH CHICKEN

Steps:

• Cook bacon until crisp. Remove to paper towels to drain; discard all but 2 Tbsp drippings.
• Cook onion in drippings until tender.
• Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown.
• Gradually add tomatoes and juice; stir well.
• Bring to a boil over medium heat. Cook and stir for 2 minutes.
• Reduce heat; simmer uncovered for 15 to 20 minutes or until thickened; stirring occasionally.
• Stir in bacon.
• Add fried chicken and heat through or serve over biscuits.

CHICKEN IN TOMATO GRAVY RECIPE

Steps:

• Mix all the ingredients for chicken and set aside.
• Take all ingredients given for puree and puree smoothly.
• Now heat 1 tblspn of oil in a pan, add in pureed masala and cook till oil separates and it gets thick and dried up.
• Now add in water and bring it to a boil.
• Meanwhile in another pan, add in 1 tblspn of oil and add in chicken and stir fry them for 5 mins till it is half cooked.
• Now add this to the boiling gravy and cover and simmer for 8 to 10 mins till oil floats on top.
• Now add in kasuri methi leaves and coriander leaves. Mix well.
• Serve with a dollop of cream.

CHICKEN THIGHS AND TOMATO GRAVY

Steps:

• Heat 1 tablespoon oil in a skillet over medium flame.
• Sprinkle the chicken thighs with a little Tony's and black pepper, then brown on each side in the skillet. It is ok if the chicken is not totally cooked through.
• Remove the chicken thighs to a plate and add the rest of the oil to the skillet.
• In the same skillet, sautee the diced onion until translucent.
• Sprinkle the flour over the onion and oil. Stir to combine and cook for a couple of minutes, stirring constantly.
• Whisk in about 1/2 cup of the chicken stock.
• Add the Rotel tomatoes, diced tomatoes, tomato paste, and the rest of the Tony's and black pepper. Whisk to get rid of any lumps.
• If the gravy seems too thick, add more chicken stock.
• Add the chicken thighs back to the skillet, cover, and simmer over low flame about 20 minutes. The chicken thighs are done when the meat pulls off the bone easily.

DAHI TAMATARWALA MURGH (CHICKEN IN YOGURT N TOMATO GRAVY)

Steps:

• In a bowl whisk three-fourth cup of yogurt, green chili paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of garlic paste and salt.
• Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
• Heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves. Stir-fry for a few seconds and add sliced onions. Sauté until golden brown. Add the remaining ginger and garlic pastes. Sauté for two minutes.
• Add the marinated chicken and sauté on high heat for two minutes stirring constantly. Lower the heat and put it to simmer for another two minutes.
• Add the coriander powder, turmeric powder and red chili powder. Cook further for three to four minutes.
• Whisk the remaining yogurt and add. Cook for two to three minutes.
• Add fresh tomato puree and cook until the raw flavours of tomato are gone. Simmer until the chicken is cooked.
• Sprinkle green cardamom and nutmeg powder. Stir and remove from heat.
• To serve, arrange in a bowl and garnish with mint sprigs. This chicken goes very well with tandoori roti.