CREAMY TOMATO CHICKEN CURRY _ THE ULTIMATE TOMATO CHICKEN RECIPE

No and welcome to curries with boom .

Today , I will be showing you a delicious tomato chicken curry , which also happens to be one of my favorite recipes .

So let's get started heat some oil over a medium high heat .

Once oil turns hot , lower the heat as you need to add some whole spices .

Here , I have taken dried bay leaves , cinnamon stick and green cardamoms .

Add them to the oil and stir them for a few seconds till they turn fragrant .

Then I added onions that I had thinly sliced , add some salt and stir the onions on medium heat till they soften down and become peel in color .

You do not need to brown the onions for this particular recipe as that will alter the deep red color of the tomatoes .

Next , I will be adding some grated garlic and grated ginger .

You can even use ginger garlic paste , stir for a minute or two and then add the chicken .

I'm using chicken with bones .

You can even use boneless chicken .

In that case , the cooking time will be shorter .

I like to lay out the chicken in a single layer in the beginning so that it gets this maximum heat from the pan .

Leave it like this on high heat for about two minutes .

This initial bit of searing the chicken starts building up that flavor .

After that , stir it on medium high heat .

Till all the water that comes out from the chicken dries up and it looks well fried , scrape up any brown bits from the bottom of the pan as that is all flavor .

My friends next , it's time for the dry spices .

I use very little turmeric powder as we want the gorgeous red color from the tomatoes to dominate in this recipe .

Kashmiri red chili powder or you can even use paprika red chili powder .

Then coriander powder add a splash of water to prevent the spices from burning and the water also helps in deglazing the pan at this point .

I also like adding some sugar .

The sugar does two things .

Next , I will be adding some grated garlic and grated ginger .

You can even use ginger garlic paste , stir for a minute or two and then add the chicken .

I'm using chicken with bones .

You can even use boneless chicken .

In that case , the cooking time will be shorter .

I like to lay out the chicken in a single layer in the beginning so that it gets this maximum heat from the pan .

Leave it like this on high heat for about two minutes .

This initial bit of searing the chicken starts building up that flavor .

After that , stir it on medium high heat .

Till all the water that comes out from the chicken dries up and it looks well fried , scrape up any brown bits from the bottom of the pan as that is all flavor .

My friends next , it's time for the dry spices .

I use very little turmeric powder as we want the gorgeous red color from the tomatoes to dominate in this recipe .

Kashmiri red chili powder or you can even use paprika red chili powder .

Then coriander powder add a splash of water to prevent the spices from burning and the water also helps in deglazing the pan at this point .

I also like adding some sugar .

The sugar does two things .

One , it gets caramelized and gives a nice color to the curry and two , it balances the acidity from those tomatoes .

Next , it's time for the tomatoes .

I'm using store bought tomato puree .

You can even use canned crushed tomatoes or even fresh tomatoes if they are readily available at your place .

I have given all the details in the description box below if you want to use fresh tomatoes .

So please check that out , stir very well on medium heat for a few minutes so that everything gets well fried .

If you're using fresh tomatoes , you have to fry to the point when all the liquid from those tomatoes dry out and they give this pulpy dry kind of appearance .

Now it's time to add salt and I had coarsely crushed some black pepper that also goes in .

I added about three cups of water as my family likes it on the gravy side , add water , thinking about the amount of gravy you would prefer , but guys do not make a swimming pool as that will dilute the flavor .

Next comes Kasuri Me that is dried Feore leaves which I always crush before adding to release all those aromatic oils .

Then some Shahira masala , I have a video on making Shahira masala so you can even check that out if you want to make your own .

It is running on the youtube card above and I have also left the link in the description box below .

You can even use regular kara masala powder .