All over
India the month Baishakh is celebrated by different names and cultural
festivity. Each festival is so vibrant
in its own way and sharing each other's regional ethnic fete brings us more
close to each other. Mainly when you are
very much active in to some social networking site, you cannot turn your face
from the celebration stories from the different part of the world and mainly
when the spread of scrumptious food is continuously getting updated on the
wall. But where one part of the world was busy in rejoicing the merriment, the
other part got victimized by some fanatic disaster. The blast in Boston just
ended our New Year celebration in a sad tune.
Still I was not able to understand the advantage of taking so many
innocent lives in the name of terrorism. The world is moving forward to create
a flourishing civilization, on the other hand, a few rabid people making it
worst by their lunatic apprehension of creating a different world. When and how it will get stopped God knows. But
I pray for the healthy and long living for each and everybody lives in this
beautiful world.
Coming to
the recipe. I always prefer to cook with very less oil. But this dish I cooked using
a heavy amount of oil. This is totally optional using the amount of the oil you
want to use. Excess oil enriches the taste for sure. I mainly loved the flavor of
the star anise and curry leaves blended so well with the chicken and gave a pungent
savour fluxed in the dish. If you prefer the tanginess then add more tomatoes
as per you choice. I always prefer a medium tinge of tart so I used moderate amount of tomatoes. So now let’s move to
the dish :
Ingredients:
Chicken:
400gm
Tomato-
3-4 big (Depends on the tangy taste how much you like)
Onion- 3
small
Garlic-
8-9 cloves whole
Ginger Paste- 1 tbspn
Turmeric
Powder- 1 tspn
Cumin
Powder- 1 tspn
Coriander
Powder- 1 tspn
Red
Chilli Powder- 1 tspn
Star
Anise- 2-3 Flowers
Curry
Leaves- Handful
White Oil- less
than half cup (You can use much less oil too)
Salt- as per taste
Method:
1. Heat oil in
a Kodai or a deep dense Pan.
2. Add Star anise, curry leaves and Garlic cloves.
When the garlic turns brown add the onion paste.
3. Fry till it turns brown. Add
chopped tomatoes and the ginger paste.
4. Sauté till the tomatoes blend well with the onion, add the chicken,
salt and all other Masalas.
5. Cover and cook in slow flame till the chicken is
well cooked. Serve hot with Rice/ Roti/ Pulao or Fried rice.
13 comments:
Soooo tempting and colourful..
like your cute kadai :) well made..
Delicious chicken Kamalika Yumm.
The chicken looks awesome Kamalika :) I always like to try new variety of chicken & this tomato chicken is something that I have not heard of.. So Bookmarked :) Will try & let u know :)
looks so awesome,nice tempting clicks.
The colour of the tomato chicken itself is very pleasing and attractive,delicious dish.
Sad and devastating terrorist attack on people. I can't comprehend how cruel such an incident can be.
Sometimes I also use extra oil, that for frying the masala to remove the oil. Again, as you have mentioned, its a matter of preference.
This is such a lovely dish and I adore the flavors, what more we eat rice all the time and have a need for such dish.
looks yummy and seems to be easy to prepare
This tangy chicken looks appetizing! I cook my meat without pressure cooker. just let simmers until it turns soft. To cut cooking time, I chose sirlion....
The colour of the chicken makes wme want to grab the entire bowl. Lip smacking. Happy to follow you !
Kamalika what a fab blog of yours....tempting recipes and excellent droolworthy pics...happy to be with you!
Pictures are really tempting.delicious
yummy tempting chicken..lovely clicks too
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