The thick tomato garlic gravy is the real winner here. The texture and color of the gravy in this recipe was very similar to one in restaurants and everyone at my place just loved it. It is important that you heat the oil and garlic together instead of adding garlic to heated oil as I believe that imparts a beautiful flavor. I think you can further enhance the garlicky taste by frying some sliced onion and garlic cloves and adding it for garnishing. I had that in mind – but with an infant around – you sometimes need to cut on the time spent in the kitchen ?
Ingredients:
For the Marinate :
Chilli Powder : 1 tsp
Turmeric Powder : 1 tsp
Curds : 2-3 tbsp
Chicken : 750 gms (cleaned and curry cut pieces)
Tomato : 4 medium (chopped roughly)
Onion : 1 large (finely chopped)
Garlic : 18-20 cloves (diced horizontally)
Cinnamon : 1/2 inch
Cloves : 2
Chilli Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Garam Masala Powder : 1 tsp
Oil : 3 tbsp
Coriander Leaves : few twigs (finely chopped)
Lemon wedges : 2-3
Method of Preparation:
- Marinate the chicken and keep aside for atleast an hour.
- Add one tbsp of oil and half of the chopped garlic in a skillet and keep on medium flame. Once the oil heats up and garlic begins to fry, add the chopped tomatoes. Once the tomatoes turn soft, transfer the fried garlic and tomatoes to a plate and cool.
- In the meanwhile, add the remaining oil, garlic, cinnamon and cloves to the same skillet and fry for a minute. Add chopped onion.
- Grind the garlic tomato mixture of step 2 to a fine paste.
- Once the onion in the skillet turns soft, add the garlic tomato paste and mix well.
- Add chilli powder, turmeric powder, garam masala powder and salt and mix well.
- Add the chicken pieces and mix to coat them evenly with the paste in the skillet. Cook covered for 4-5 minutes (till the chicken is cooked well)
- Remove lid and cook for 2-3 minutes till gravy slightly thickens(especially if the chicken has left some water). Garnish with coriander and lemon wedges.
