Tomato Chicken Roast Recipe Flavoured With Kasuri Methi
This delectable Tomato Chicken Roast, infused with the rich flavors of Kasuri Methi (dried fenugreek leaves), brings together the warmth of Indian spices and the freshness of tomatoes to create a comforting dish perfect for any meal. Ideal as a side dish, this recipe serves three and pairs wonderfully with Biyyapu Rotte (rice flour roti) and Kadai Egg Masala.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken thighs (skinless and boneless) | 500 grams |
| Onion | 1, diced |
| Garlic | 10 cloves, chopped |
| Ginger | 1 inch, grated |
| Tomatoes (deseeded) | 6 |
| Coriander (Dhania) Leaves | 1/3 cup, chopped |
| Green Chillies | 3, slit |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 teaspoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Sunflower Oil | 3 teaspoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350-400 kcal |
| Protein | 30 grams |
| Carbohydrates | 10 grams |
| Fats | 20 grams |
| Fiber | 3 grams |
| Sodium | Varies (depends on added salt) |
Preparation Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 50 minutes | 60 minutes | 3 |
Instructions
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Prep the Ingredients: Start by gathering all your ingredients. Ensure your chicken is thawed if previously frozen, and have your spices measured out for ease of cooking.
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Sauté Garlic and Onions: In a kadai (a deep, circular cooking pot), heat a small amount of sunflower oil over medium flame. Once the oil is hot, add the chopped garlic and sauté for a few seconds on low heat. Be careful not to let the garlic brown, as it can turn bitter.
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Cook the Onions: Once the garlic is fragrant, add the diced onions. Sauté them until they become almost translucent, which should take about 5-7 minutes.
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Add the Tomatoes and Spices: Stir in the finely chopped tomatoes and cook until they are soft and mushy. This should take another 5-10 minutes. Once the tomatoes are cooked down, add the grated ginger, slit green chillies, chopped coriander leaves, Kashmiri red chilli powder, garam masala, turmeric powder, and salt. Cook for a few minutes until the flavors meld together beautifully.
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Cook the Chicken: Add the chicken thighs to the pot, stirring well to coat them in the spicy mixture. Cover the kadai with a lid and reduce the heat to low. Allow the chicken to simmer gently until it becomes tender and fully cooked, which will take approximately 30-35 minutes. Stir occasionally to prevent sticking.
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Finishing Touches: When the chicken is cooked through and the gravy has thickened to your liking, sprinkle the Kasuri Methi over the top. Mix well to ensure that the dried fenugreek leaves infuse their flavor throughout the dish.
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Serve: Remove the kadai from heat and let the dish sit for a few minutes to allow the flavors to develop further. Serve your Tomato Chicken Roast Flavoured With Kasuri Methi hot, accompanied by Biyyapu Rotte and Kadai Egg Masala for a complete Indian meal.
Tips for Success
- Adjust Spice Levels: Feel free to adjust the number of green chillies according to your heat preference. For a milder dish, you can reduce the amount or omit them entirely.
- Fresh Ingredients: Using fresh coriander and spices will enhance the flavor of your dish significantly. Try to use fresh kasuri methi if available.
- Cooking Time: Ensure the chicken is cooked thoroughly; you can check this by cutting into a piece to ensure the juices run clear.
Conclusion
This Tomato Chicken Roast recipe, flavored with aromatic Kasuri Methi, is a perfect embodiment of Indian culinary traditions, marrying rich flavors with simple techniques to deliver a mouthwatering dish that is sure to please everyone at your table. Enjoy this delightful dish, and don’t hesitate to share your experiences in the comments below!
