CHICKEN IN RED INDIAN SAUCE WITH  STEAMED RICE

CHICKEN IN RED INDIAN SAUCE WITH STEAMED RICE

Rate this recipe

This dish I had with my Handsome Boyfriend now my loving Hubby and my Best friend forever, when we were in our courtship period, he somehow got to know that I liked Euro food more than all the spicy curries. And he was such a sweetheart that before I come for engagement to his city, Bengaluru, he had searched few of the euro food joints to surprise me.

And one day, we went to Euro food joint named Casa Picola near Kormangala for dinner, it was a small cozy place and while reading the menu we had no idea what we were ordering, as I read Chicken In Red Indian Sauce I got excited and thought of trying out something new and to our surprise it was awesome, but they had mentioned that it was served with some pasta and I never like pasta. So, they changed it with some garlic bread and some steamed rice and we enjoyed the dinner it was just perfect!

Then after marriage, my dearest hubby challenged me to recreate this dish at home and I did it. And to our surprise, it was better than what we had long back in that Euro joint.

From then onwards it has become my hubby’s favourite dish and I make it on some of the special occasions to celebrate our journey of love and togetherness.

This dish is near to my heart and now I am sharing it with you all  so that you all can also enjoy this dish with the person you love the most. Feeling Nostalgic.

Please do try this dish and give me the feedback if possible.

chicken-in-red-indian-2RECIPE FOR CHICKEN IN RED INDIAN SAUCE WITH STEAMED RICE

Ingredients for veggies and chicken:

  • Steamed basmati rice as per your need
  • 2 nos – Boneless chicken breast boiled and chopped into cubes (reserve the stock  after boiling the chicken)
  • 2 nos – Medium sized onions finely chopped
  • 1 no – Big capsicum chopped into small cubes
  • 2 nos – Medium carrots peeled and cut into small cubes
  • 1/2 cup – French beans chopped in the same size as carrots
  • 2 nos – Green chillies finely chopped
  • 1 tbsp – Green chilli sauce
  • 2 tbsp – Garlic finely chopped
  • 1 tbsp  – Oil
  • A small dash of light soya sauce
  • Salt and Pepper to taste

Method to cook the veggies and chicken:

  1. First of all steam or boil the chopped carrots and french beans till partial cooked and keep aside.
  2. Heat a pan add oil, add chopped garlic, green chillies and chopped onions fry till translucent, then add the chopped capsicum and fry till a crunch is there.
  3. Add the steamed carrots and french beans, salt and pepper to taste. Now add some green chilli sauce and a small dash of soya sauce, saute for a while.
  4. Add boiled chicken cubes saute for 5 to 8 mins and switch off the flame and keep aside.

Ingredients for tomato concase:

  • 4 nos – Big ripe tomatoes ( Make a slit at the bottom of tomato on the skin and prick a fork or knife and hold it directly on the flame and roast it. This will remove its skin easily peel the skin and chop finely and keep aside)
  • 1 tbsp – Garlic finely chopped
  • 1 small  – Onion finely chopped
  • 2 tbsp – Hot and sweet tomato sauce
  • 1/2 tsp – Red chilli powder
  • Salt and Sugar to taste
  • 1 tbsp – Oil

Method to make the tomato concase:

  1. Heat oil in a pan add chopped onions and garlic, fry them till pink in colour.
  2. Now add the peeled and chopped tomatoes, salt, sugar and chilli powder cover and cook till soft and mushy.
  3. Now press with the back of the ladle and bring it to a consistency of a chunky sauce add some hot and sweet tomato sauce and cook till some oil leaves the sides of the sauce and the sauce is bright red and vibrant.
  4. Switch off the flame and keep aside your tomato concase.

Ingredients for the white sauce:

  • 4 tbsp – All purpose flour (Maida)
  • 4 tbsp – Butter unsalted
  • 1 Big – Glass of lukewarm milk
  • Chicken stock reserved from boiling the chicken earlier use as needed
  • 1/2 cup – Processed grated cheese
  • 1 tsp – Garlic finely chopped
  • Salt and Pepper to taste

Method to make the white sauce:

  1. Heat butter in a pan add chopped garlic, maida and fry till a nice aroma, take care the maida should not get color or it will spoil the taste and color of the sauce.
  2. Remove from the fire and add lukewarm milk whisking slowly so that no lumps are formed, if you see that the sauce is getting too thick start adding the lukewarm chicken stock to it and bring it to a semi-flowing thick consistency.
  3. Add salt, pepper and grated cheese and cook till the cheese is melted properly, at this stage, the sauce should not be too thick as we are going to add the above-prepared tomato concase to it that will make it thicker so adjust accordingly.

Method to assemble the dish:

  1. Mix together the white sauce along with the tomato concase and the cooked veggies and chicken and bring it to a boil if at this point you feel the sauce is thick then add more of the chicken stock or warm milk to the dish to bring the sauce to a smooth flowy consistency as shown in the picture, taste the seasonings and adjust accordingly.
  2. You can add some chilli flakes if you wish at this stage. The sauce should taste cheesy, tomatoey and tangy.
  3. Serve hot with some fluffy steamed rice or else if you wish some hot piping pasta.
  4. Serve with love to someone you love. Enjoy. Happy Cooking!

chicken-in-red-indian-3

CHICKEN IN RED INDIAN SAUCE WITH STEAMED RICE
 
Author:
Recipe type: Firangi Affairs (Italian, Mexican, Chinese, Indo-Chinese), Main Course, Non-veg
Cuisine: Indian
Ingredients
Ingredients for veggies and chicken:
  • Steamed basmati rice as per your need
  • 2 nos – Boneless chicken breast boiled and chopped into cubes (reserve the stock after boiling the chicken)
  • 2 nos – Medium sized onions finely chopped
  • 1 no – Big capsicum chopped into small cubes
  • 2 nos – Medium carrots peeled and cut into small cubes
  • ½ cup – French beans chopped in the same size as carrots
  • 2 nos – Green chillies finely chopped
  • 1 tbsp – Green chilli sauce
  • 2 tbsp – Garlic finely chopped
  • 1 tbsp – Oil
  • A small dash of light soya sauce
  • Salt and Pepper to taste
Ingredients for tomato concase:
  • 4 nos – Big ripe tomatoes ( Make a slit at the bottom of tomato on the skin and prick a fork or knife and hold it directly on the flame and roast it. This will remove its skin easily peel the skin and chop finely and keep aside)
  • 1 tbsp – Garlic finely chopped
  • 1 small – Onion finely chopped
  • 2 tbsp – Hot and sweet tomato sauce
  • ½ tsp – Red chilli powder
  • Salt and Sugar to taste
  • 1 tbsp – Oil
Ingredients for the white sauce:
  • 4 tbsp – All purpose flour (Maida)
  • 4 tbsp – Butter unsalted
  • 1 Big – Glass of lukewarm milk
  • Chicken stock reserved from boiling the chicken earlier use as needed
  • ½ cup – Processed grated cheese
  • 1 tsp – Garlic finely chopped
  • Salt and Pepper to taste
Instructions
Method to cook the veggies and chicken:
  1. First of all steam or boil the chopped carrots and french beans till partial cooked and keep aside.
  2. Heat a pan add oil, add chopped garlic, green chillies and chopped onions fry till translucent, then add the chopped capsicum and fry till a crunch is there.
  3. Add the steamed carrots and french beans, salt and pepper to taste. Now add some green chilli sauce and a small dash of soya sauce, saute for a while.
  4. Add boiled chicken cubes saute for 5 to 8 mins and switch off the flame and keep aside.
Method to make the tomato concase:
  1. Heat oil in a pan add chopped onions and garlic, fry them till pink in colour.
  2. Now add the peeled and chopped tomatoes, salt, sugar and chilli powder cover and cook till soft and mushy.
  3. Now press with the back of the ladle and bring it to a consistency of a chunky sauce add some hot and sweet tomato sauce and cook till some oil leaves the sides of the sauce and the sauce is bright red and vibrant.
  4. Switch off the flame and keep aside your tomato concase.
Method to make the white sauce:
  1. Heat butter in a pan add chopped garlic, maida and fry till a nice aroma, take care the maida should not get color or it will spoil the taste and color of the sauce.
  2. Remove from the fire and add lukewarm milk whisking slowly so that no lumps are formed, if you see that the sauce is getting too thick start adding the lukewarm chicken stock to it and bring it to a semi-flowing thick consistency.
  3. Add salt, pepper and grated cheese and cook till the cheese is melted properly, at this stage, the sauce should not be too thick as we are going to add the above-prepared tomato concase to it that will make it thicker so adjust accordingly.
Method to assemble the dish:
  1. Mix together the white sauce along with the tomato concase and the cooked veggies and chicken and bring it to a boil if at this point you feel the sauce is thick then add more of the chicken stock or warm milk to the dish to bring the sauce to a smooth flowy consistency as shown in the picture, taste the seasonings and adjust accordingly.
  2. You can add some chilli flakes if you wish at this stage. The sauce should taste cheesy, tomatoey and tangy.
  3. Serve hot with some fluffy steamed rice or else if you wish some hot piping pasta.
  4. Serve with love to someone you love. Enjoy. Happy Cooking!
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: