A delicious sharp flavoured and smoked chicken cooked in tomato gravy. Can you believe it, this dish utilizes very little onion?

TOMATO CHICKEN

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
1 1/2 tablespoons ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chilli powder
Salt to taste
3 tbsps mustard oil
Paranthas to serve
Gravy
4-5 medium tomatoes, sliced
2 tablespoons mustard oil
1 tsp cumin seeds
1 tsp finely chopped ginger
1 tablespoon finely sliced garlic
1 medium onion, thinly sliced
Salt to taste
3/4 tsp cumin powder
1/2 tsp coriander powder
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp garam masala powder
3-4 tablespoons chopped fresh coriander leaves + for garnish
2-3 green chillies, slit

Approach

1. Take chicken in a big bowl. Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder, garam masala powder, red chilli powder, and salt and rub the masala well on each piece of chicken. Set aside to marinade for thirty minutes.
2. Heat mustard oil in a pan. Let it smoke.
3. Add the marinated chicken and roast on high heat for 4-5 minutes on each side. Place a small stainless bowl with hot piece of charcoal in the centre of the chicken mix. Include drizzle some mustard oil over it. Right away cover the pan with a lid and let the smoke instill for 1-2 minutes.
4. Eliminate the lid and the bowl.
5. Now, to make the gravy, heat mustard oil in another pan. Let it smoke.
6. Include cumin seeds and let them change colour. Add ginger, and garlic and blend well. Prepare for 1-2 minutes.
7. Include onion and salt and mix. Prepare till golden brown.
8. Include tomatoes, mix and cook till soft and pulpy. Add cumin powder, coriander powder, red chilli powder, turmeric powder, and garam masala powder and blend well. Prepare for 1-2 minutes.
9. Stir in 3/4 cup water and cook for 2-3 minutes.
10. Add coriander leaves and blend well.
11. Stir in the green chillies and cook for a few seconds. Add the chicken and mix well. Prepare for 2-3 minutes.
12. Transfer into a serving bowl, garnish with coriander leaves and serve hot with paranthas.

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