Tomato Chicken Recipe

This tomato chicken is the most popular recipe from Pakistani Cuisine. Its main ingredients are tomato and crushed spices which make it wonderful and different with other chicken curries. It has sour spicy taste due to tomato and yogurt but you may adjust the quantity of spices and yogurt according to your taste. This tomato chicken recipe takes 30-40 minutes to prepare and this quantity is best to serve for 8 persons.

Ingredients:

Pan Fried Chicken

1 kg chicken pieces
6-7 medium size tomato (cut into large pieces)
200 gm yogurt
1 tbsp redchili powder
1 tsp turmeric powder
2 tbsp ginger garlic paste
1/2 tsp crushed fenugreek seeds
1 tsp crushed coriander seeds
1 tsp crushed cumin
1 tsp crushed black pepper
1/2 tsp crushed carom
1 tsp crushed fennel seeds
5-6 large green chilies
Salt to taste
1 cup oil

Cooking Instructions:

1. In a deep frying pan, fry chicken pieces in oil on medium high flame for 10-12 minutes and add 1 tspn of salt in the chicken after 2 minutes. Fry until all the water of chicken would have been dried and become white in color.
2. Now drain out chicken pieces from the oil and in the same oil cook gravy for chicken by adding tomatoes, ginger garlic paste, salt, red chili powder and turmeric powder. Cover the pan and cook them together on medium heat for 8-10 minutes until all the tomato pieces become soft.
3. When oil starts to appear on the top of gravy add yogurt and fried chicken. Again cover the pan and cook on medium heat until chicken become tender, it would take 10-15 minutes and add water in between if gravy gets dry.
4. Now in take a small pan and add all the crushed spices and roast then together for 1-2 minutes until pleasant smell starts to come from the spices. Don't roast them too so that they become dark brown in color, just roast to get the little aroma of spices.
5. Put the roasted spices and green chilies into the chicken gravy and cover the pan. Cook for 5 minutes more and when oil starts to appear on the surface of the chicken gravy switch off the flame.
6. Take out the delicious tomato chicken in a serving dish and sprinkle with thin slices of ginger. This tomato chicken is best to enjoy with naan or fried rice.

Tomato Chicken Recipe

For more recipes Visit: Easy recipes Blog. The author of this article runs a cooking blog where he and many other food lovers post various easy to cook food recipes including vegetable recipes, beef, snacks, chicken, BBQ & grill, desserts, cakes, drinks, salads etc. The aim of his blog is to deliver the best easy to make cooking recipes to all foodies. Copyright 2009 RecipeDose.com. You are allowed to use this article provided that no changes are made to the article, author name is not removed and all links to our site remain active and click able.

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Eggplant, Zucchini, and Sun-Dried Tomato Polenta Stacks

Sautéed eggplant, zucchini and sun dried tomatoes highlight this amazing dish that makes a perfect appetizer, lunch or dinner entrée. Pan fried polenta slices are topped with sautéed vegetables, tomato slices, shredded mozzarella cheese and chopped fresh basil. Serve these incredibly delicious polenta stacks warm with hot marinara sauce.

Cook's Notes:
To remove some of the bitterness from the eggplant, lightly salt eggplant slices and place in a colander to drain for 30 minutes.

Pan Fried Chicken

Sun-Dried tomatoes should be fully hydrated.

Marinara sauce can be found in most supermarkets with the spaghetti sauce products and other Italian food items.

Eggplant, Zucchini, and Sun-Dried Tomato Polenta Stacks

Ingredients:

3 tablespoons Extra Virgin Olive Oil
1 small Eggplant, halved, sliced
3/4 cup chopped White Onion
2 small Zucchini, sliced
1/4 cup sliced Sun-Dried Tomatoes
1/4 teaspoon Kosher Salt
1/4 teaspoon Fresh Ground Black Pepper
1 (16 ounces) tube Ready-To-Heat Polenta, cut into 8 slices
1 large Plum or Vine-Ripened Tomato, cut into 8 slices
1/2 cup shredded Fresh Skim Mozzarella Cheese
finely chopped Fresh Basil
2 cups Marinara Sauce, heated until piping hot

Preparation:

1. Add 1-tablespoon extra virgin olive oil to large skillet.

2. Sauté sliced eggplant and chopped onion until slightly softened, about 5 minutes.

3. Add additional 1-tablespoon extra virgin olive oil to skillet. Stir in sliced zucchini, sliced sun-dried tomatoes, kosher salt and fresh ground black pepper.

4. Cover skillet and cook 5-7 minutes, or until zucchini slices are tender.

5. Remove vegetables to large bowl.

6. Add polenta to clean skillet. Add 1-tablespoon extra virgin olive oil to skillet.

7. Add polenta slices to skillet. Cook 2 minutes. Remove from heat. Turn polenta.

8. Spoon vegetable mixture over polenta.

9. Top vegetables with tomato slices.

10. Sprinkle with shredded mozzarella cheese.

11. Cover skillet and cook until cheese melts.

12. Sprinkle with chopped fresh basil.

13. Serve with hot marinara sauce.

Eggplant, Zucchini, and Sun-Dried Tomato Polenta Stacks

A cooking class is a great way to learn how to prepare and cook eggplant the way the professionals do, or head over to http://www.EggplantRecipes.net, for the best, taste-tested eggplant recipes.

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Indian fish curry, fried tomato bar, shaan Khan, New Indian Cuisine

How-Loup with a spicy tomato sauce shaan Khan, the head chef of Rajput, Harrogate. I share the kitchen for over 14 years and finally decided on a secret. www.rajput.co.uk info@rajput.co.uk

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