Chicken in Tomato, Black Pepper and Coriander Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut each chicken quarter into 3 pieces.
  • If you are using leg quarters, separate the leg from the thigh and cut the thigh into 2.
  • Apply lemon juice and salt to the chicken.
  • Keep aside.
  • Heat oil in a large pan.
  • Toss in the cinnamon, cardamoms and cloves.
  • Let these sizzle gently on medium flame until the cardamom pods have plumped up.
  • Add the ginger-garlic and onion puree.
  • Stir-fry on medium heat for 6 minutes or until the onion juice begins to evaporate.
  • Lower flame and stir-fry for 4 minutes.
  • Add the paprika or chilli powder, turmeric powder and the corriander powder.
  • Mix well and then stir in the tomatoes.
  • Cook on medium flame for 6 minutes, stirring every 2 minutes, as it cooks.
  • Add the black pepper and the chicken.
  • Cook on high flame until the chicken is tender and cooked{ready to eat}.
  • Add the water, mix well, cover and cook on a simmer for 25 minutes.
  • Remove the cover and cook on medium flame for 8 minutes or until the sauce has reduced and looks like a thick paste.
  • Remove from heat.
  • Serve hot with rotis and/or rice.
  • Enjoy!
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