Tomato - Coriander chicken
Chicken 750 gm
Onion 2 medium
Tomato 2 medium
Fresh coriander 1 bunch
Whole spices 1 each
Ginger garlic paste 1 big tablespoon
Rest are by taste ( all the powder spices)
Fresh coriander (with stem)
Black pepper pd
Red chilly pd
Kashmiri red chilly pd
To make curry cut chicken wash them , marinate with some salt and keep it aside.
Heat oil in a pan and add cinamon, mace, cardamom, star anise and bay leaf and saute a little on medium flame till aromatic.
Add cumin seeds and fennel seeds and saute till it crackles.
Add finely chopped onion and saute on medium flame.
When onion turns brown add ginger garlic paste and cook on low flame till raw smell is gone.
Then add chicken and before mixing the chicken add turmeric powder, black pepper pd,Red chilli pd and coriander powder and cook the chicken on high flame.
Cook for about 5 to 7 minutes on high heat add splash of hot water in between if it sticks to the bottom.
Keep the chicken aside.
Take red tomatoes, cinnamon,cloves, fresh coriander (with stem), add them in a bowl ,add little bit of water and refined oil and boil them.
When the tomatoes are boiled properly, keep it aside to cool .
Take out cinamon and clove and make a paste out of it.The paste should not be too thick. Strain the mixture for smoother texture.
Heat some oil in a pan , add ginger garlic paste, turmeric powder, kashmiri red chilly powder and saute a little on high heat, don't let them burn.
Once aromatic add the tomatoes mixture, add salt , sugar, coriander powder and bring it to a boil and then add the half cooked chicken.
Cook on medium flame for five minutes and add required amount of water (you can adjust water according to your requirement, less water for thick gravy)
Add fresh coriander leaves then cover and cook for five minutes,
Check if chicken is done, adjust salt and turn off the flame .
Garnish with fried tomato cubes and fresh coriander.
Serve hot with roti , naan or rice.