Tomato Chicken Curry is a delicious dish that brings together the flavors of chicken with the vibrant tanginess of tomatoes.
This popular curry is a favorite in many households, known for its rich and comforting taste.
The combination of tender chicken pieces cooked in a tomato-based gravy creates a textures that is truly satisfying.
Follow the instructions in my recipe to cook this irresistibly delicious curry at home.
Key Takeaways:
- Tomato Chicken Curry combines chicken with tangy tomatoes, creating a delightful and aromatic dish.
- It can be served with steamed rice, naan bread, or roti, providing a satisfying and versatile dining experience.
- Tomato Chicken Curry strikes a balance between tangy, savory, and mildly spicy flavors, making it a flavorful and satisfying choice.
- You may try butter chicken as an alternative to this dish. Coconut chicken, green chicken, chicken korma, chicken tikka masala is also good enough for trial.
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
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. Fire it up and set the wok for cooking.
2. Pour oil into the wok.
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.
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 little bit of water.
8. Add 1 and ½ tablespoons of turmeric and red chili powder. Mix well and add some 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 few minutes, open the lid and pour 2 medium-sized bowls of Lukewarm water. Cover the pan again.
14. Let it cook until the gravy thickens.
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.
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)
Instructions
- I have prepared the dish on a chulah or earthen stove, but you can cook it on a gas stove. Fire it up and set the wok for cooking.
- Pour oil into the wok.
- 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.
- Once the tomatoes become tender, add red chili paste, onion paste and ginger-garlic paste. Give the mixture a good stir and add a little bit of water.
- Add 1 and ½ tablespoons of turmeric and red chili powder. Mix well and add some 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 few minutes, open the lid and pour 2 medium-sized bowls of Lukewarm water. Cover the pan again.
- Let it cook until the gravy thickens.
- 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.
