Chicken Tomato Roast Recipe

  • Chicken-1(1.2 kg)
  • Tomato- 6 large
  • Chilli powder- 2 tablespoon(Use kashmiri red chilli powder for less heat)
  • Ginger- 1 tablespoon
  • Garlic- 1 tablespoon
  • Green chillies-3
  • Curry leaves- 2 strands
  • Salt- to taste
  • Refined Oil- 3 teaspoons(could use coconut oil too)
  • Coconut oil- 1 teaspoon(for flavour)
Chicken Tomato Roast Recipe

  1. Cut the chicken in to small pieces and wash them thoroughly; drain the water.
  2. Finely chop the tomatoes. Roughly chop ginger and garlic; grind as a coarse paste or crush using pestle and mortar.
  3. In a pressure cooker add the chicken pieces and a tablespoon of chilli powder, saltl also add a a strand of curry leaves and mix well with a spoon.
  4. Now add less than 1/4 cup of water and close with a lid; pressure cook just for a whistle and immediately switch off the gas.
  5. Do not over cook the chicken at this stage because further cooking inside the tomato gravy shall absorb the flavour and essence from the gravy.
  6. Now heat oil in a pan add the chopped ginger, garlic and green chillies; cook till the raw flavour leaves and it starts to brown.
  7. Now add the finely chopped tomatoes with some salt and cook till mushy.
  8. Add the red chilli powder and cook almost oil starts to separate on top.
  9. Add the chicken with the cooked water to the tomato gravy; increase the flame and start to roast the chicken in that gravy.
  10. If you have more chicken cooked water inside the pressure cooker add in two batches once the water almost evaporates add the next batch and keep roasting.
  11. Sprinkle some curry leaves and drixzle a tablespoon of coconut oil to lift the flavours and roast till your desired consistency.
  12. You could make this dish semi dry gravy or a totally dried roast chicken too.
  13. But the oil has to separate and the raw tomato flavour has to leaves; the dish has to get the roasted aroma.

Share It To Your Friends!

Share to Facebook