Indian Tomato Chicken140 Reviews
- Prep: 15 min
- Cook: 2 hr
- Ready In: 2 hr 15 min
“Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. This dish is a family favorite. I have also taken it to potlucks and served it to guests in my home. Everyone asks for the recipe. It is a great slow cooker meal, too.” - by SHECOOKS2
Original recipe yields 6 servings
- Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
- Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
- Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)
Amount Per Serving (6 total)
- 134 cal
- 5.4 g
- 6.9 g
Based on a 2,000 calorie diet
Reviews (140)Rate This Recipe
"I'm Indian, and this recipe is pretty darn authentic as far as the ingredients are concerned, with the exception of the bay leaves (we use curry leaves) and the nutmeg. It's nearly identical to how I ..." See moremake chicken curry. The only difference is that I chop up my own tomato, and use less. Also, I've read that some people put green or red bell peppers in their jalfrezis. "Jalfrezi" incidentally means "dry fry" - the intention is to have a very thick gravy that coats the chicken nicely, as opposed to having a very liquidy sauce. But I guess you can make it whichever way you think tastes better! Oh, and by the way, Indian curries usually don't have "curry powder" in them. It's a common misconception. Happy eating!"
"This was great! The only thing I did differently was not haul out the food processor for the paste. I just chopped onion fine, crushed my garlic with my garlic press, and grated my ginger. I like h..." See moreeat so I added something similar to cayenne but one could use red pepper flakes if wanting to kick it up a bit. I added about 1/3 cup chicken broth when adding the chicken to the pan. I threw in about 1/2 cup chick peas with the tomatoes. I think adding the broth helped it not be too dry. I served this over basmati rice with peas thrown into the rice. Very nice easy meal. This is really a great staple recipe for those of us that have just about every type of spice there is. I didn't have to run out for any of the ingredients!"
"I've made this several times now and my husband loves it. I've followed the advice of others and simmer 45 minutes covered and 45 uncovered. This recipe as written does not make a lot of sauce, so I..." See more have also doubled the tomato and spices with good results. Easy and delicious."
Chicken Makhani (Indian Butter Chicken)
Indian Chicken Curry II
Just swipe to see more like this.