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Chicken Tomato

creative.chef's picture
Ingredients
  Vegetable oil 4 Tablespoon
  Onions 2 Medium, chopped
  Garlic 6 Clove (30 gm), very finely chopped
  Whole cardamom pods/1/4 teaspoon ground cardamom 4
  Fresh ginger 1 Inch, very finely chopped (1 Piece)
  Cinnamon stick 1 Inch (1 Piece)
  Cumin seeds/1/4 teaspoon ground cumin 1 Teaspoon
  Bay leaf 1
  Chicken legs 6 , skinned (Whole, Thighs Attached)
  Tomatoes 3 Medium, chopped
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  All purpose flour 2 Tablespoon
  Water 3 Tablespoon
Directions

Heat oil in large skillet or Dutch oven over medium-high heat.
Add onions, garlic, cardamom, ginger, cinnamon, cumin and bay leaf.
Reduce heat to medium; cook and stir 5 minutes.
Add chicken, tomatoes, salt and black and red peppers.
Bring to a boil, then reduce heat to low.
Cover tightly; simmer 30 minutes or until chicken is tender, turning after 15 minutes.
Combine flour and water; stir into tomato mixture.
Cook and stir 5 minutes or until thickened.
Remove cardamom pods, cinnamon stick and bay leaf before serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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