Butter-Simmered Chicken in Spiced Tomato Gravy

1. Prepare the Chicken

Remove the skin from the chicken legs and breasts, then divide the legs and quarter the breasts. Pat the chicken pieces dry to ensure they brown properly when cooked.

2. Blend the Spices

In a blender, combine the chopped onions, garlic, ginger, cinnamon stick, cardamom seeds, cloves, peppercorns, crumbled bay leaves, crumbled dried red pepper, and 3 tablespoons of water. Blend these ingredients until you have a smooth paste.

3. Brown the Chicken

Heat the vegetable oil in a 10-12 inch casserole-type pot over medium-high heat. Once the oil is hot, add the chicken pieces. Brown the chicken for about 1 minute on each side. Browning the chicken locks in the juices and enhances the flavor, so look for a nice golden color before removing the chicken from the pot and setting it aside.

4. Cook the Spice Paste

In the same pot, add the blended paste and stir-fry it for about 5 minutes. The paste will thicken and darken, intensifying the flavors as it cooks. This step is crucial for developing the depth of flavor in the dish.

5. Add Tomato Sauce

Next, pour in the tomato sauce, ¾ cup of water, and add the salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This slow simmering allows the flavors to meld beautifully and the sauce to reduce and thicken.

6. Simmer the Chicken

After the sauce has simmered, return the browned chicken pieces and any collected juices to the pot. Bring the mixture back to a boil, then cover and simmer gently for another 25-30 minutes. This slow cooking ensures the chicken becomes tender and absorbs the rich flavors of the gravy. You’ll know it’s ready when the sauce is thick and a deep red color.

7. Add Butter

Finally, cut the butter into pats and stir them into the sauce, allowing it to melt and enrich the gravy. The butter will give the sauce a lovely glossy finish.