Chicken Curry with Tomato Puree
Serves: 5
Ingredients
1 kg chicken , boneless
500 g tomato puree
25 g ginger- garlic paste
1/2 teaspoon cinnamon powder
10 g Kashmiri red chilli powder
100 g desi ghee
2 cinnamon sticks
Salt to taste
50 ml cream
500 g tomato puree
25 g ginger- garlic paste
1/2 teaspoon cinnamon powder
10 g Kashmiri red chilli powder
100 g desi ghee
2 cinnamon sticks
Salt to taste
50 ml cream
Method
Cut the chicken into two - inch cubes per piece.
Marinate the chicken with ginger - garlic paste, cinnamon powder, Kashmiri red chilli powder, tomato puree, salt and half the ghee for one hour.
Heat the remaining ghee, temper with cinnamon sticks.
Marinate the chicken with ginger - garlic paste, cinnamon powder, Kashmiri red chilli powder, tomato puree, salt and half the ghee for one hour.
Heat the remaining ghee, temper with cinnamon sticks.
Add the marinated chicken, cover with a lid and cook on a low heat. Do not add extra water. Cook the chicken in its own juice.
When the pieces are done, adjust the seasoning and finish with cream.
Serve with roti / rice / pulao.
When the pieces are done, adjust the seasoning and finish with cream.
Serve with roti / rice / pulao.
Recipe Credit - Chef Surinder Singh
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