Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour
Serves: 2
I have used Red Wine which lowers the risk of heart disease and stroke and also prevents tooth decay. Usually French use red wine in their daily diet so that they have low levels of cholesterol and less cases of heart disease. Pasta is traditionally an Italian cuisine so I have given a little twist of Homemade Red Wine with some Indian flavors to give it a more Desi flavor.
Ingredients:
450 gms – skinless bonless chicken thighs, cut into bite sized pieces
2 Tbsp – Olive Oil
1 Onion – Finely Chopped
2 Garlic cloves, finely chopped
1 Tbsp – Tomato Puree
200 ml – Red Wine (I have used Homemade Red Wine)
200 gm – Chopped Tomatoes or 4 Very ripe fresh tomatoes, halved, grated, skin discarded
3 cm – Cinnamon Stick
1/8 Tsp – Dry Roast and Ground Spices (5 Cloves, Few Mace or Javitri and 1 Tsp Saunf)
2 – Bay Leaves
Salt and Freshly Ground Black Pepper as per taste
200 gm – Pasta ( I have used shell Pasta)
Grated Cheese as Required
1-2 Tbsp – Mayonnaise
Instructions:
- In a wide pan over high heat, add the olive oil and brown the chicken pieces thoroughly.
- Reduce the heat and add the onion.
- Cook gently, stirring often, for 8-10 minutes, then add the garlic and cook for 2 minutes, stirring again.
- Add the tomato puree and cook for a further 2 minutes, stirring.
- Deglaze the pan by adding Red Wine, scrape out any bits that have been stuck to the pan.
- Add the Tomatoes, Cinnamon, all spices, bay leaves and 100 ml of hot water and season generously.
- Stir, reduce the heat and simmer for 35 minutes, partially covered with a lid, stirring occasionally.
- When the sauce is nearly ready and most of the liquid has reduced, cook the pasta in boiling salted water for 1 Minute less than the packet instructions.
- Taste the sauce and adjust the seasoning if necessary. Discard the Bay Leaves.
- Serve the sauce mixed with pasta or stir though with a little Cheese and Mayonnaise.