TOMATO CHICKEN II

This is the gravy I have cooked to go along with the tomato rice posted earlier. It's semi dry dish, a bit spicy and tasted wonderful with the rice. Kindly adjust the spice level to your liking.

If you are using the concentrated tomato puree, do adjust the quantity since it is more tangy than the liquid tomato puree I have used here.

TOMATO CHICKEN II

500g (1 lb) chicken pieces
2 Onions sliced
2 T coriander powder
1 T chili powder
1/2 T cumin powder
1/2 T ground pepper
1/4 teaspoon turmeric powder
1/2 cup tomato puree
1 T ginger garlic paste
2 cardamom
1 stick cinnamon
2 green chili slit
2 T cooking oil
salt to taste
1/2 cup water
3 sprigs coriander leaves chopped
mint leaves for garnish

METHOD

* Marinate the cleaned chicken with ginger garlic paste, ground spices, coriander leaves and salt.

* Heat the oil, fry cardamom, cinnamon and onion until fragrant.

* Add chicken, fry about 5 minutes, add water and cover the pot.

* Now add the tomato puree, green chili and more salt, cook until chicken is tender.

* Garnish with mint leaves at the time of serving. Enjoy!

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