Saturday, 19 September 2015

Pan Roasted Tomato Chilli Chicken

Chicken Drumsticks pan roasted in a silky tomato chilli sauce. Mildly spiced, full of flavors and so easy to make. Best served with flat breads with sliced onions and lemon wedges.


  • 5 Chicken Drumsticks
  • 2 Tablespoons Vegetable oil
  • 1 Bay Leaf
  • 1/2 Inch Cinnamon Stick
  • 1 Large red onion chopped finely
  • 1 Teaspoon Red Chilli Flakes
  • 1 Teaspoon paprika or Kashmiri Red Chilli Powder
  • 2 Tablespoons Plain natural Yogurt or Curd
  • 1/2 Cup Chicken Stock
  • Chopped Cilantro Leaves for Garnish
  • Salt to taste

To Grind

  • 2 Large Tomatoes cut into chunks
  • 1 inch Fresh Ginger Root
  • 4 Garlic Cloves
  • 1 Tablespoon Tomato Paste


1. In a food processor, add tomatoes, ginger, garlic, tomato paste and grind it to fine paste. Set aside
2. In a large pan / skillet, heat oil. When the oil is hot, add bay leaf and cinnamon Stick and fry for 10 seconds
3. Add chopped onions and sprinkle a big pinch of salt and sauté the onions until they are caramelized and nice golden
4. Add red chilli flakes, paprika and give it a nice stir
5. Add the ground tomato and ginger paste from step number 1 and cook for 10 minutes on low heat until the water from the mixture evaporates and oil starts leaving from the mixture
6. Add yogurt and keep stirring until the yogurt is nicely blended into the tomato mixture
7. Add Chicken pieces and fry for 5 minutes until the chicken changes color
8. Add chicken stock, season with salt and close the pan with a lid and let the chicken for 20 minutes until it is cooked through and the masala thickens
9. Garnish with chopped cilantro leaves and serve with sliced onions and lemon wedges

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