Saucy Tomato Chicken Roast




  1. Chicken – 500 grams, cut into small pieces ( I used fresh chicken breast)
  2. Red chilli powder – 1/2 heaping tbsp. (reduce to 1/4 heaping tbsp. if you want a less spicier version)
  3. Pepper powder – 1/2 level tbsp.
  4. White vinegar – 1 tsp.+ 2 tsps, divided
  5. salt to taste
  6. Coconut oil – 2 tbsps.
  7. Garlic – 5 big cloves (pasted)
  8. Ginger – 1 heaping tsp. (pasted)
  9. Tomato – 1.75 cups, chopped
  10. Water – 1/2 cup
  11. Garam masala powder – 3/4 tsp.
  12. Soy sauce – 3/4 tbsp.
  13. Tomato ketchup – 1/4 cup
  14. Onion – 3/4 cup, finely chopped
  15. Curryleaves – a few


  1. Cook the chopped tomato adding 1/2 cup of water. Bring to a boil & cover cook on low heat for 25 minutes. Let all the water evaporate. Let the cooked tomatoes cool down to room temperature. Grind to a smooth paste in your mixer/blender. Strain the tomato puree & keep it aside.
  2. Marinate the chicken pieces with red chilly powder, pepper powder, 11/8 tsp. of salt & 1 tsp. of white vinegar for 1-2 hours.
  3. Heat 2 tbsps of coconut oil in a frying pan & put the marinated chicken pieces into the hot oil. Cook on low heat till both the sides are browned. This will take about 30 minutes on each side. Ensure to cook the chicken pieces on a very low heat. This way the chicken pieces would be very soft, moist & flavourful. Remove the chicken pieces on to a plate.
  4. To the same pan, add the ginger & garlic paste and cook till the raw smell disappears. Stir in the tomato puree, ketchup, soy sauce, 2 tsps. of white vinegar, curryleaves, salt to taste & the finely chopped onion. Cook this mixture for 7 minutes.
  5. Add the fried chicken pieces & mix well. Cook on low heat (no need to cover the pan) for about 1 hour or till the pieces of chicken are well coated with the saucy tomato masala. Add the garam masala powder & mix.
  6. Serve hot with rice & moru kachiyathu.
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