Grilled Tomato Chicken is the third experiment from my kitchen after Grilled Chicken Jalfrezi and Hariyali Grilled Chicken in which I combined the grilling with the curry to produce a yet another wonderful and flavourful variety of chicken. Infused with a lot of spices, the grilled chicken in a flavourful curry.
I served this with Chicken Do Pyaza as a side dish and Roomali Roti with Garlic Raita to complete the wonderful lunch.
The wonderful grilled chicken
Preparation of the curry
Ingredients:
For the marinade:
Chicken Thighs: 250 gm
Tomato (chopped): 1
Yogurt: 1/2 cup
Lemon juice: 2 tsp.
Tawa fry masala: 1 tsp.
Kasoori methi: 1 tsp.
Salt to taste
For the curry:
Cooking oil: 2 tsp.
Asafoetida: a heaped pinch
Star anise: 1
Baby onions (peeled): 3
Peppercorns: 1/2 tsp.
Tomato (chopped): 1
Green chilli (chopped): 1
Ginger (grated): 1 inch
Salt to taste
Garlic (chopped): 4 cloves
Coriander powder: 1 tsp.
Red chilli powder: 1 tsp.
Mango powder: 1/2 tsp.
- Marinate the flat chicken in all the marinade ingredients and keep in fridge for at least 4 hours for the flavors to seep in.
- Preheat the oven for 10 minutes at 200°C and then apply oil to the grill, and keep the marinated chicken on the grill. Cook on 200°C for 15 minutes, checking and turning the chicken, and applying the marinade to either sides, if necessary.
- Cook at high for another 5 minutes and take out the grilled chicken and set aside.
- By the time, prepare the tomato curry. Heat cooking oil and add peppercorns, asafoetida and star anise. Add the spring onions and let cook for about 3-4 minutes. Add the garlic and fry for another minute.
- Add the tomato, green chilli and ginger. Add salt, red chilli powder, mango powder and coriander powder. Mix well and let cook till the tomatoes start getting soft.
- Add the remaining marinade and mix well. Cover and cook for 5 minutes. Remove cover and add the grilled chicken. Mix and let cook for another 2 minutes. Turn off the heat and serve hot with rice/roti.
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