Tomato chicken & chicken with bhindi (okra) - parsi cuisine

Name: Tomato chicken & chicken with bhindi (okra) - parsi cuisine
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 12
Cuisine: En
Ingredients: -1 kg chicken, cut into 8 pieces; 500 g ripe, red tomatoes ( chopped ); 2 onions, chopped; 1 medium sized onion, finely chopped; 2 teaspoon ginger- garlic paste; 1/2 teaspoon turmeric powder; 1 teaspoon cumin ( jeera ) powder; 1 1/2 teaspoon red chilli powder; 1 stick cinnamon; 2 tablespoon fresh coriander leaves, chopped; 2 teaspoon sugar or to taste; Salt to taste; 2 tablespoon cooking oil; 1 kg chicken , cut into 8 pieces; 2 medium - sized onions, finely chopped; 2 teaspoon ginger - garlic paste; 2 dry red chillies; 1 cinnamon stick; 750 g bhindi ( okra ); Salt to taste; 1 1/2 cups water; 2 tablespoon oil; Extra cooking oil for frying bhindi

Main Dish

Very Easy

37 min

Preparation

Preparation20 min

Cook time17 min

1)Tomato Chicken:
Wash and clean chicken pieces. Heat oil in a pan and fry chopped onions till it is golden brown. Add ginger - garlic paste, turmeric powder, cumin powder and red chilli powder. Fry for a minute, then add chicken pieces and cook till slightly browned on all sides. Add chopped tomatoes, cinnamon stick, finely chopped onion, fresh coriander leaves, salt, cover with a lid and cook on a medium heat till the chicken is tender. Add sugar and cook uncovered on high heat till gravy thickens. Serve hot.
2)Chicken with Bhindi ( Okra ):
Wash and clean chicken pieces. Heat 2 tablespoon oil and fry onions till golden brown. Add ginger - garlic paste and cook for a minute. Add chicken pieces and cook on high heat till chicken is slightly browned. Add dry red chillies, cinnamon, 1 1/2 cups water , and cook on a low heat till the chicken is tender. Cut off the stalk ends of the bhindi, then cut each into about 2 cm pieces. Fry bhindi pieces in frying pan on medium heat till color changes. Add salt and mix well. Add fried bhindi pieces to the chicken. Mix well and cook on medium heat for 5 - 6 minutes. Serve hot.