Name: Tomato Based Chicken Gravy with Apricots recipe by Nibedita Athpariah at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Chicken -1/2 kg; Onions- 2 large sliced; Tomato puree - 1 tetra pack; Salt as per taste; Lemon Juice - 1/2 a lemon; Pepper - 2/3 tsp; Turmeric - 1 tsp; Jeera powder - 1/2tsp; Red chilli powder -1 tsp; Garam masala - 1 tsp; Ginger-garlic paste -1 tsp; Apricots- 1/2 cup chopped; Sugar - 1 tsp; Fennel seeds crushed - 1/2 tsp; Coriander seeds crushed - 1/2tsp; Water -1 to 2 cups; Refined oil as per necessary

Ingredients Serving: 4

Chicken -1/2 kg
Onions- 2 large sliced
Tomato puree - 1 tetra pack
Salt as per taste
Lemon Juice - 1/2 a lemon
Pepper - 2/3 tsp
Turmeric - 1 tsp
Jeera powder - 1/2tsp
Red chilli powder -1 tsp
Garam masala - 1 tsp
Ginger-garlic paste -1 tsp
Apricots- 1/2 cup chopped
Sugar - 1 tsp
Fennel seeds crushed - 1/2 tsp
Coriander seeds crushed - 1/2tsp
Water -1 to 2 cups
Refined oil as per necessary

Instructions

Marinate the chicken with salt, lemon juice and 1 tsp pepper powder for about half an hour.
Now heat oil in a deep vessel and add the onions and fry them until they are translucent. Add salt and turmeric and ginger-garlic paste and fry for another 5-6 mins or so.
Add the tomato puree about 3/4 of the tetra pack and mix everything well. Add the garam masala, pepper powder, jeera powder, red chilli powder and fry again everything till oil separates from the gravy.
In a frying pan, fry the chicken on a high heat till they are light brown in colour then add the chicken pieces to the tomato gravy. Mix everything and cover and cook for about 15 mins or so on low heat.
After 15 mins add water, the apricots, sugar, crushed fennel seeds and coriander seeds and cover and cook again for another 15/20 mins or till the chicken is done. Check your seasonings. The gravy has a tangy, spicy and sweet flavour and is well served with pulao, rice, naan, paratha. Cook and enjoy.

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