Chicken in Tomato Garlic and Chile Sauce

Introduction

This chicken cooks over low heat with garlic paste, diced tomatoes, and whole red peppers until the meat turns tender and the sauce thickens. The sliced green chiles and chopped coriander added at the end keep it sharp and fresh, so it fits well as a dinner main with rice or flatbread.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4 to 6

Ingredients

• Garlic paste
• 2 tsp salt
• 1 kg chicken pieces
• 2 tbsp oil
• 5 whole red peppers
• ½ kg diced tomatoes
• Chopped coriander leaves
• 7-8 green chiles, sliced

Instructions

1. Combine garlic paste and salt. Rub this mixture over the chicken pieces, and let marinate for several hours.
2. Heat some oil in a specialized wok known as a karaahi, and add red peppers to brown.
3. Add the marinated chicken to the wok. Let the chicken cook over low heat until it becomes slightly tender.
4. Add the diced tomatoes, mixing them thoroughly with the chicken. Let this cook on over low heat for 15 minutes.
5. Serve it by garnishing it with green chilies and coriander.

Variations

• Change the chicken pieces to boneless chicken thighs if you want a quicker-cooking version; the sauce stays rich, but the texture is less succulent than bone-in pieces.
• Swap the whole red peppers for milder red peppers if you want less heat; you keep the pepper flavor but soften the sharp edge of the sauce.
• Use crushed tomatoes instead of diced tomatoes for a smoother finish; the sauce will coat the chicken more evenly and feel less chunky.
• Reduce the 7-8 green chiles to 3-4 if you want the garnish to add freshness without dominating the dish; the final result is still bright but less aggressive.

Tips for Success

• Rub the garlic paste and salt thoroughly over the chicken pieces so the seasoning reaches all sides before marinating.
• Brown the whole red peppers just until fragrant and slightly darkened; if they blacken, they can make the sauce bitter.
• Keep the heat low when the chicken first goes into the karaahi so it turns tender instead of tightening up.
• After adding the diced tomatoes, cook until the sauce looks thicker and the chicken is well coated, not soupy.
• Add the sliced green chiles and chopped coriander right before serving so they keep their bite and color.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 2 months.

Reheat on the stovetop over low heat, covered, until the chicken is hot through and the sauce loosens. Add a small splash of water if the tomatoes have reduced too much. You can also microwave it in short intervals, covered, stirring between rounds.

FAQ

Can you use boneless chicken instead of chicken pieces?

Yes. Boneless thighs work better than breast meat here because they stay moist during the low cooking.

Do you need to marinate the chicken for several hours?

Longer marinating gives the garlic paste and salt time to season the meat more deeply. If needed, you can shorten it, but the flavor will be less developed.

What should the sauce look like after the tomatoes cook for 15 minutes?

It should be thick enough to cling to the chicken, not thin and watery. If it still looks loose, keep it on low heat a bit longer.

Can you make this less spicy?

Yes. Use fewer whole red peppers and cut back on the green chiles for garnish, and the sauce will be milder without changing the basic method.