Chicken Tomato Rice
Tangy tomato and chicken cooked together by adding varieties of spices is what this chicken tomato r...
- Chicken - 300 grams
- Ginger-garlic paste - 1 tablespoon
- Garam masala powder - 1 teaspoon
- Corainder powder - 1 teaspoon
- Lemon juice - 2 teaspoons
- Curd - 1 tablespoon
- Tomato puree - 1 cup
- Rice - 2 cups
- Water - 4 cups
- Food Color (red) - 1 teaspoon
- Onions - 1(big, finely chopped)
- Green chillies - 3(finely chopped)
- Cashewnuts - 12-13
- Salt - As per taste
- Red Chilli powder - 2 teaspoons
- Oil - 3 tablespoons
Take a bowl and add chicken pieces, salt, red chilli powder, ginger-garlic paste, coriander powder, garam masala powder, lemon juice and curd. Mix finely and marinate it for about 1-2 hours.
Take a pan to heat and fry the cashewnuts by adding oil. Once they are fried, remove from oil and keep it aside. In the same pan, add onions and green chillies and fry till it turns light brown in color.
Add the tomato puree and cook for a minute. Mix the food color with some water and add it to the puree. Cook for another 10 minutes.
Add the marinated chicken pieces and cook for 10 minutes by covering with a lid.
Add rice to it and mix. Cook for 2 minutes and then add water. Cook for half an hour by covering it with a lid.
Once cooked, remove the rice from heat and serve.
Serve the Chicken Tomato Rice with raita or mirchi ka salaan.