Chicken in Tomato Gravy

Tired of eating the same chicken dishes, this time made it with tomato puree and potatoes. It was spicy and tangy and it tasted great with rotis and also pulao. I want to share it with u guys as my husband came to the kitchen just to check it out! He said the smell and the color was really good and that it tasted good too..... Until now I haven't had a bad experience with chicken, I feel that chicken is a life saver when it comes to trying out variety with.
Try it out and I am sure you will agree with me :)

Required:-
Onion - 1 medium minced
Tomato Paste - 1 can (8oz)
Cinnamon - 1 inch
Cloves - 3 nos
Cardamom - 2 nos
cumin seeds - 1/4 tsp
Garam masala - 1/4 tsp
Chili powder - 1 tsp
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Curry leaves - a few
Lemon - juice of half a lemon
Salt to taste
Cooking oil
Potato - 2 medium cut into 1 inch pieces
Chicken - 3/4 lb cut into medium pieces

Method:-
In a non-stick deep kadai pour the oil and when hot add the cumin seeds, cinnamon, cloves, cardamom and pepper.
Once the spluttering stops add the mined onions and the curry leaves.





When well done add the ginger garlic paste and let it cook until the raw smell goes.






Add the garam masala, chili powder and the turmeric powder and stir it well.







When the oil leaves the sides add the tomato paste and stir it well and add a quarter cup of water and stir it well.






Allow it to simmer for a few minutes.







Now add the potatoes and let it cook for around 5 minutes






Add the chicken pieces, lemon juice and the salt. Add a little water if required and cover with lid and stir it occasionally. Try to maintain medium heat throughout.





When almost done add the minced cilantro and remove the lid and let it cook completely.






Once the aroma arises and the chicken and potato is well done remove from stove and set it aside for a while. Then transfer it onto a serving dish and serve hot....





This entry is being sent to Curry Mela by Srivalli of Cooking 4 all Seasons.











I am sending this recipe to Sri of Me and My Kitchen's Event for the month of September.