This has become my latest favorite..If you are a garlic lover like me, then you will probably go crazy for this. It is so garlicky, tomatoy, spicy, tangy all in one..YUMMY that is the only word i can say for the taste. This dish has a crazy amount of garlic in it, but dont worry, you dont have to peel it. yes you can use garlic with their skins on..And one warning, please dont yell at me seeing the amount of garlic in the dish.
This dish is made by my latest found out technique to make a normal sauted chicken taste like roasted chicken recipe without adding much oil. I am keeping on inventing new dishes with that technique and this is one of that. It was a hit in our home..You have to try it to know the taste of it..
To see more recipes which is cooked using this technique, check out my pepper chicken roast, butter chicken roast, onion chicken roast..
Preparation Time : 10 mins
Marinating Time : 30 mins
Cooking Time : 50 to 1 hour
Serves : 4 to 5
Ingredients:
Chicken - ¾ kg
Garlic - 30 cloves (you dont have to peel it)
Tomato - 2 large pureed
Chilli Powder - 1 tblspn or to taste
Garam Masala Powder - 2 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Oil - 2 tblspn + 2 tblspn
Coriander Leaves / Cilantro - 3 tblspn finely chopped
Method:
Take all the garlic cloves in a blender and blend them well.
Take chicken in a bowl, add in chilli, garam masala and turmeric powder. Add in the crushed garlic cloves too. Mix that well and let it marinate for 30 mins.
Heat 2 tblspn of oil in a non stick kadai. Add the marinated chicken in hot oil and give it a toss. Cover and cook for around 15 mins. Now the chicken must have leached out lots of water and is half cooked.
Add in the tomato puree and mix well. Cover again and cook for 20 mins or so. Now the chicken must have completely cooked.
Now open the lid and increase the heat. Cook the chicken on a high flame till most of the liquid evaporates. Now drizzle in the 2 tblspn of oil all around the chicken and cook on high heat, keep tossing till you get nice colour on the chicken and the masala has totally stuck onto the chicken.
Throw in lots of coriander leaves and toss well.
Serve chicken with rice or anything you prefer.
Pictorial:
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| Take all your ingredients |
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| Take garlic cloves in a mixer |
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| Crush them well |
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| Add spice powders and salt to chicken |
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| Add the crushed garlic |
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| Mix them well and marinate for 30 mins |
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| Heat oil in a kadai |
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| Add the marinated chicken |
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| Toss well |
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| cover and cook |
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| Now the chicken is half cooked |
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| Add the tomato puree |
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| Cover and cook |
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| Now the chicken is done, but you have to evaporate the liquid, so increase the heat |
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| Keep stiring till the chicken is dry |
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| Keep tossing the chicken |
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| Drizzle the remaining oil |
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| And keep tossing |
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| Keep tossing till you get nice colour on the chicken |
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| Add in chopped coriander leaves |
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| Toss once |
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| Serve |
Dipti Joshi
finger licking good...you are tempting me to the core buddy.
Suchi Sm
tempting aarthi...
Nisha Ganesh
I made this today for Sunday lunch and it was extremely delicious.My family loved it.Thanks for this recipe.
Anonymous
Superb dish....we really enjoyed it...super easy super tasty....thankyou
meena
Hi arthi its yummy
Tamizh G
Hi Arthi one suggestion don't use garlic cloves with his skin. Not good for health
Anonymous
Hii.. the dish looks very yummy.. i would like to knw if i use garlic paste hw much tablespoons would b equivalent to 30 cloves?
Aarthi
u can add around 4 to 5 tblspn
Anonymous
Hi Aarthi, can I use beef instead of chicken for this recipe? Would it still taste the same?
Aarthi
yes u can. cook it first in a pressure cooker since beef will take lots of time to cook. Then add it into the masala, so it cooks evenly
Devi
Great! I tried out. But had added onion a little 😋