Chicken And Tomato Gravy Recipes

SHALLOW-FRIED CHICKEN WITH SOUTHERN TOMATO GRAVY

Steps:

• Preheat the oven to 200°F and coat a shallow baking pan with nonstick spray.
• If your chicken breasts have tenderloins attached, remove them and reserve for another use.
• Place the chicken breasts between 2 sheets of plastic wrap and pound gently to an even thickness of 1/2-inch.
• Whisk the egg and milk together in a shallow dish (a pie plate works well). Thoroughly combine the cornmeal, breadcrumbs, salt and pepper on a plate or sheet of wax paper.
• Dip each piece of chicken in the egg, then coat with the cornmeal mixture, pressing gently to get a solid, even coating.
• Add about 1/8-inch of oil to a large, heavy frying pan and heat over medium-high heat. Add the chicken breasts in a single layer and cook, turning several times, until golden brown, 2-1/2 to 3 minutes per side.
• Transfer to the prepared baking pan and place in the oven to keep warm while you make the gravy.
• Wipe any remaining oil from the pan and melt the butter over medium heat. Sprinkle in the flour and whisk until blended. Continue cooking, stirring constantly, until the mixture is smooth and develops a pale, golden color, 2 minutes.
• Add the onion and garlic and continue cooking, stirring frequently, until the onion has softened, 3 to 4 minutes longer. If you find the mixture starting to brown, turn down the heat.
• Stir in the tomatoes, chicken broth and milk and cook, stirring frequently, until the sauce has a thick, gravy consistency. Season to taste with salt and freshly ground pepper.Note: If you feel the gravy is too thick, add a little extra chicken broth and milk in equal amounts.
• To serve, plate individual servings of the chicken, spoon a little gravy on top, and place the remaining gravy in a bowl to pass at the table. Serve with mashed potatoes, rice or biscuits.

CHICKEN WITH RICE AND GRAVY

Steps:

• Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking.
• In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy.
• Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in.
• Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.

CHICKEN AND TOMATO GRAVY

Steps:

• 1. Remove skin from chicken and season with salt and pepper.
• 2. In a large dutch oven pot, brown chicken in cooking oil until light brown. Drain off most of the excess fat.
• 3. Add remaining ingredients and bring to a boil. Lower heat and simmer on low for 1 to 2 hours adding water as needed to keep from sticking. It should be a medium consistency. Cook until chicken is done and falling off the bone about 1 hour.
• 4. Serve hot over steamed rice. Enjoy!

CHICKEN JALFREZI RECIPE - CHICKEN AND BELL PEPPERS IN TOMATO GRAVY

Steps:

• To begin making the Chicken Jalfrezi Recipe, firstly make tomato puree and cut all the vegetables.
• Heat oil or butter in a heavy bottomed pan or a Kadai, add the ginger, garlic and onions and saute until the onions become soft and translucent.
• Once the onions are cooked, add bell peppers, carrots and stir fry on medium heat until they are slightly softened.
• Add the chicken pieces and cook till the pieces are roasted and cooked well.
• Next, add diced tomatoes, turmeric powder, garam masala powder, coriander powder, salt, red chili powder.
• Cook until the tomatoes become mushy. Once done, add tomato puree as well and mix. Cover and cook again for another 10 minutes.
• Finally add honey, and cook or at least 10 minutes until the chicken is cooked.
• Check the salt and spice levels of the Chicken Jalfrezi and adjust to suit your taste. Give the Jalfrezi a simmer for 3 to 4 minutes and turn off the heat.
• Transfer to a serving bowl and garnish it with chopped coriander leaves.
• Serve the Chicken Jalfrezi along with Phulka's and Mooli Raita Recipe for a weeknight dinner.

CHICKEN IN TOMATO ONION GRAVY RECIPE

Steps:

• To begin making Chicken In Tomato Onion Gravy Recipe, take onions, green chillies and tomatoes (de seeded) in a mixer jar and grind to a smooth paste.
• In a pressure cooker, add the onion-chilli and tomato paste, curd, salt, chicken masala powder, lemon juice and ginger garlic paste. Stir to combine.
• Add the chicken pieces and about half cup of water and close the lid of the pressure cooker and cook on high flame for about 3 whistles or till the chicken is cooked till tender.
• Once the pressure is released on its own, heat a bit of oil in a kadai and once the oil is hot, transfer the gravy of the cooked chicken from the pressure cooker. Retain the cooked chicken in the pressure cooker. you may do this by refraining the chicken with a slotted spoon while pouring the gravy.
• Cook for a few minutes while stirring, till the gravy starts bubbling and thickening.
• Once the gravy is thickened to desired consistency, add the chicken pieces to the kadai, close a lid and cook on a low flame for about 5 minutes or till the flavours seep in a bit more in the chicken pieces.
• Garnish with chopped coriander leaves and serv.
• Serve Chicken In Tomato Onion Gravy Recipe along with Homemade Butter Naan Recipe (Soft Yogurt Bread) or Jeera Rice Recipe - Cumin And Ghee Flavored Rice and Pickled Onions for a complete meal.

CHICKEN IN TOMATO GRAVY

Steps:

• Blend spices until fine. Heat oil and fry chicken until brown.
• Remove chicken and fry spices for 2 minutes.
• Add tomato sauce, tomatoes, chilies, salt, sugar and lime juice and stir for 3 minutes.
• Add chicken, coconut juice and simmer for 20 minutes or until liquid is reduced to a thick gravy.

CHICKEN IN TOMATO GRAVY RECIPE

Steps:

• Mix all the ingredients for chicken and set aside.
• Take all ingredients given for puree and puree smoothly.
• Now heat 1 tblspn of oil in a pan, add in pureed masala and cook till oil separates and it gets thick and dried up.
• Now add in water and bring it to a boil.
• Meanwhile in another pan, add in 1 tblspn of oil and add in chicken and stir fry them for 5 mins till it is half cooked.
• Now add this to the boiling gravy and cover and simmer for 8 to 10 mins till oil floats on top.
• Now add in kasuri methi leaves and coriander leaves. Mix well.
• Serve with a dollop of cream.

CHICKEN THIGHS AND TOMATO GRAVY

Steps:

• Heat 1 tablespoon oil in a skillet over medium flame.
• Sprinkle the chicken thighs with a little Tony's and black pepper, then brown on each side in the skillet. It is ok if the chicken is not totally cooked through.
• Remove the chicken thighs to a plate and add the rest of the oil to the skillet.
• In the same skillet, sautee the diced onion until translucent.
• Sprinkle the flour over the onion and oil. Stir to combine and cook for a couple of minutes, stirring constantly.
• Whisk in about 1/2 cup of the chicken stock.
• Add the Rotel tomatoes, diced tomatoes, tomato paste, and the rest of the Tony's and black pepper. Whisk to get rid of any lumps.
• If the gravy seems too thick, add more chicken stock.
• Add the chicken thighs back to the skillet, cover, and simmer over low flame about 20 minutes. The chicken thighs are done when the meat pulls off the bone easily.