Tomato Chicken Kosha

Serves 4

Chicken (medium sized pieces with bones) – 700 gm

For Marinade:
Turmeric powder – 0.5 tsp
Kashmiri red chili powder – 1 tbsp
Lime juice – 1 tsp
Tomato sauce – 2 tbsp
Black pepper powder – 1 tsp
Vegetable oil – 2 tbsp
Melted butter – 1 tsp
Salt and sugar – to taste

For Gravy:
Onions (cut into long thin pieces) – 3 cups
Green chili (whole) – 2
Dry red chili (whole) – 4
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Cashew nuts (semi-crushed) – 1 tsp
Garam masala powder – 3 pinch
Coriander powder – 1 tbsp
Cumin powder – 1 tbsp
Kashmiri red chili powder – 1 tbsp
Tomato sauce – 1.5 tbsp
Melted butter – 2 tbsp
Melted ghee – 1 tbsp
Vegetable oil – 10 tbsp
Water – 2 cups
Salt and sugar – to taste

For Garnish:
Coriander leaves

1. Clean the chicken and drain out water.
2. Mix all the ingredients for marinade with chicken and keep aside for an hour.
3. Heat the oil and butter in a pan and add onions to the pan.
4. Fry the onion until soft and brownish.
5. Add garlic paste, ginger paste and fry.
6. When aroma comes out, add dry red chilies, coriander powder, cumin powder and red chili powder. Sauté for 2 minutes.
7. Add the tomato sauce and sauté for 1 minute.
8. Add the chicken and mix well.
9. Add ghee, garam masala powder and cashews. Stir again to mix well.
10. Add water, green chili and cover the lid. Cook in medium heat for tentatively 20 minutes (until the chicken is boiled).
11. Uncover the lid and keep on high heat so that the gravy thickens and oil separates out.
12. Adjust salt and sugar.
13. Garnish with coriander leaves and lime. Serve hot with rice or polao or any Indian bread.

Note: All the quantities of the ingredients mentioned here are relative and tentative. It may vary based on preferences of individuals in some cases.


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