Chicken Thigh (Boneless) - 450 grams

Picosa Ghee Roast Spice Paste -  120-150 grams

Tomato (Roasted) (Puréed) - 200 grams

Salt - As required

Curry Leaves( Any Herb as Desired) - 25-30 leaves (For Garnish)

Cumin Seeds - 5 grams (For Garnish)

Mustard Seeds - 5 grams (For Garnish)

Ghee - 10 grams (For Tempering)

Water/ Chicken Stock- 150 ml

Salt - As required for seasoning

Pepper- As required for seasoning


  • In a roasting tray, take your tomatoes and season them well with salt and pepper. Put them in the oven at 150° C for 1 hour and take them out and let them cool down.
  • Now in a mixer grinder, take all the tomatoes and blitz them until the are turned into a smooth puree.
  • In a hot saucepan, add ghee followed by the the chicken pieces getting even brown color on both the sides.
  • Take them out and add Picosa's Ghee Roast Spice Paste until it forms a saucy consistency and followed by the pureed roasted tomatoes mixing it well.
  • Add the cooked pieces of chicken to the tomato puree and mix well.
  • Add 150 ml of water/chicken stock and stir well and salt if necessary until the broth is reduced by 1/3rd.
  • For garnish in a small pan add ghee followed by the curry seeds, mustard seeds and curry leaves until they splatter and add to the the broth and mix well.
  • Serve hot