I still remember the first time I cooked Tomato Chicken Curry in my grandma’s chulah. The aroma of mustard oil, along with various other spices and tomato, takes me back to those wonderful days. It is such a comfort food, and I try to recreate this recipe with minimal changes because of the amazing smell that just drags me into the good old times. This is the cuisine that never fails to bring the same amount of delight and joy that it brought all those years ago.
Before You Start:
- Tomato Chicken Curry is a very common Indian dish.
- I pair it with steamed rice, naan bread or roti.
- It offers a balance of flavors in this dish, including tangy, savory and mild spice, offering a great meal.
- From beginning to plating, it takes about an hour to make this dish.
- You may also consider other options like butter chicken, coconut chicken, green chicken, chicken korma, chicken tikka masala for similar experience.
The Ingredients:
- Chicken: 1 kg (cut and cleaned)
- Tomatoes: 300 gms (chopped)
- Onion: 3 pieces (finely sliced)
- Onion: 1 small size (pasted)
- Ginger: 1 inch (pasted)
- Garlic: 12 cloves (pasted)
- Red Dry Chili: 5 pieces (pasted)
- Turmeric Powder – 1 tablespoon
- Red Chili Powder – 1 tablespoon
- Garam Masala – 1 tablespoon
- Bay Leaves: 2 pieces
- Cinnamon Sticks: 2 pieces
- Green Cardamoms: 6 pieces
- Mustard Oil – 3 tablespoon
- Salt to Taste
- Water – 2 medium-sized bowls (lukewarm)
How to Cook Tomato Chicken Curry (Step by Step Images)?
1. I have prepared the dish on a chulah or earthen stove, but you can cook it on a gas stove on a medium to high flame. Fire it up and set the wok for cooking.
2. Pour oil into the wok.
(Pro tip: Heat mustard oil till it just smokes, then lower the flame. Raw smell of mustard oil ruins the curry’s taste.)
3. Add bay leaves, cinnamon sticks, and cardamoms to the smoking oil.
4. When the whole spices release flavor, add finely sliced onions and stir until they turn light brown.
5. Add chopped tomatoes and some salt. (You can use tomato paste instead of chopped tomatoes, but in that case, add it after adding the masalas.)
6. Let the tomatoes cook and release their water.
(Pro Tip: Don’t rush this. Tomatoes are done only when oil separates and floats at the edges.)
7. Once the tomatoes become tender, add red chili paste, onion paste and ginger-garlic paste. Give the mixture a good stir and add a tablespoon of water.
8. Add 1 and ½ tablespoons of turmeric and red chili powder. Mix well and add another tablespoon of water.
9. After the spices start releasing water, add chicken pieces and gently mix them.
10. Add salt to taste and mix well with the chicken-tomato-spices mixture.
11. Cover the pan with a lid and let it cook for 5 minutes.
12. After 5 minutes, open the lid and stir for ½ minute, add garam masala. Cover the pan with the lid again.
13. After a couple of minutes, open the lid and pour 2 medium-sized bowls of Lukewarm water. Cover the pan again.
(Pro Tip: Always use lukewarm water here. Cold water toughens the chicken instantly.)
14. Let it cook for 8 to10 minutes on a medium flame, or until the gravy thickens and coats the back of a spoon.
15. Tomato Chicken Curry is ready and transfer it to a bowl. Serve it with steamed rice, soft plain naan or any variations, roti, chapati, paratha, or vegetable pulao.
Make It Your Way
- I once used ghee instead of mustard oil.
- I sometimes add some potatoes to make it heartier.
- I also tried a spoon of yogurt near the end for additional richness.
- Sometimes I make this dish with boneless chicken pieces to cook a quick meal.
- I once replaced some of the tomatoes with tamarind pulp.
- Tomato Chicken Curry Recipe Handy Hacks
Q1: My curry is too oily. Why?
A: This happened to me when I added too much of oil at step 2. Measure oil properly.
Q2: My onions had burnt at step 4. What to do?
A: Immediately turn off the heat and add some water.
Q3: My tomatoes are not releasing oil even after cooking for long at step 6. Why?
A: This happened to me when I used too watery tomatoes. Add some sugar and let it cook for a few more minutes.
Q4: The masala tastes raw. Why?
A: I would leave it on a low flame for two more minutes.
Q5: My chicken is rubbery. Why?
A: I was also a victim of this mistake and I learnt that one should never add chicken to a cold masala or a half-cooked masala.
Q6: How can I thicken my gravy?
A: I suggest you cook for a few more minutes in step 14 on medium flame and with the lid off.
Q7: My curry does not taste nice. Why?
A: I should add garam masala again at the end before serving.
Recipe Card:
Tomato Chicken Curry
Ingredients
- 1 kg Chicken (cut and cleaned)
- 300 grams Tomato (chopped)
- 3 pieces Onion (finely sliced)
- 1 tablespoon Turmeric Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Garam Masala
- 2 pieces Bay Leaves
- 2 pieces Cinnamon Sticks
- 6 pieces Green Cardamom
- 3 tablespoons Mustard Oil
- Salt to Taste
Paste
- 1 tablespoon Onion (pasted)
- 1 inch Ginger (pasted)
- 12 cloves Garlic (pasted)
- 5 pieces Red Dry Chili (pasted)
- 2 bowls Water medium-sized bowls (lukewarm)
Instructions
- I have prepared the dish on a chulah or earthen stove, but you can cook it on a gas stove on a medium to high flame. Fire it up and set the wok for cooking.
- Pour oil into the wok. (Pro tip: Heat mustard oil till it just smokes, then lower the flame. Raw smell of mustard oil ruins the curry's taste.)
- Add bay leaves, cinnamon sticks, and cardamoms to the smoking oil.
- When the whole spices release flavor, add finely sliced onions and stir until they turn light brown.
- Add chopped tomatoes and some salt. (You can use tomato paste instead of chopped tomatoes, but in that case, add it after adding the masalas.)
- Let the tomatoes cook and release their water. (Pro Tip: Don't rush this. Tomatoes are done only when oil separates and floats at the edges.)
- Once the tomatoes become tender, add red chili paste, onion paste and ginger-garlic paste. Give the mixture a good stir and add a tablespoon of water.
- Add 1 and ½ tablespoons of turmeric and red chili powder. Mix well and add another tablespoon of water.
- After the spices start releasing water, add chicken pieces and gently mix them.
- Add salt to taste and mix well with the chicken-tomato-spices mixture.
- Cover the pan with a lid and let it cook for 5 minutes.
- After 5 minutes, open the lid and stir for ½ minute, add garam masala. Cover the pan with the lid again.
- After a couple of minutes, open the lid and pour 2 medium-sized bowls of lukewarm water. Cover the pan again. (Pro Tip: Always use lukewarm water here. Cold water toughens the chicken instantly.)
- Let it cook for 8 to10 minutes on a medium flame, or until the gravy thickens and coats the back of a spoon.
- Tomato Chicken Curry is ready and transfer it to a bowl. Serve it with steamed rice, soft plain naan or any variations, roti, chapati, paratha, or vegetable pulao.
