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Recipe: Tomato Chicken Curry

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Indian

Equipment

  • Blender / Mixer

Ingredients
  

  • 1 kilogram Chicken [preferably on the bone]
  • Salt [to taste]
  • ¼ tsp Turmeric Powder
  • 2 tsps Lime / Lemon Juice
  • 1 tsp Chili Powder
  • 2 tbs Ghee [alternate: Vegetable Oil]
  • 1 Black Cardamom (Badi Elaichi)
  • 1 Green Cardamom
  • 3 - 4 Cloves
  • 1 inch-long-piece Cinnamon Stick
  • 2 Bay Leaves
  • 2 Medium Sized Onion [roughly chopped]
  • 2 tsp Crushed Ginger & Garlic [alternate: 1 tsp ginger-garlic paste]
  • 4 - 5 Medium Sized Tomatoes [puréed]
  • ¾ tsp Coriander Powder
  • 3 cups Water [warm]
  • 2 - 3 Green Chilies [slit]
  • cup Fresh Coriander / Cilantro Leaves [roughly chopped]

Instructions
 

  • Wash and drain the chicken; marinate with salt, ¼ tsp of turmeric, ½ tsp of chili powder and 2 tsps of lime juice.
  • Heat ghee in a hevay bottomed pot / Kadai and add the black cardamom, green cardamom, cinnamon, cloves and bay leaves. Sauté on low heat for about a minute or until fragrant.
  • Add the chopped onion, the crushed ginger & garlic (or ginger garlic paste). Sauté until the onions go a light golden brown like you see in the picture below:
  • Add the puréed tomatoes and stir well; cook on low heat, with a lid on, for 5 minutes. The masala should have thickened slightly and changed colour to a deeper tomato red; add salt at this point.
  • Continue to cook until the moisture has evaporated and the oil begins to separate from the masala. Add ½ tsp of chili powder, ¾ tsp of coriander powder and sauté for a minute.
  • Add the marinated chicken and stir gently until all the pieces are well coated with the masala. Add 3 cups of warm water and stir gently again. Make sure to pour the water into the blender jar and then into the curry, so as to get all the tomato remnants! Taste check and adjust salt if needed.
  • Add the slit green chilies and simmer with a lid on for 8 - 10 minutes or until the chicken is tender. Its important to keep the heat low so as not to overcook the chicken.
  • Once the chicken is cooked, turn the heat off and finish with chopped coriander. The coriander here is much more than garnish and is essential to the fresh flavour!
  • Serve hot with steamed rice or fresh rotis.
Keyword Easy Chicken Curry Recipe, Easy Curry Recipe, Lazy Chicken Curry, Simple Chicken Curry Recipe, Tomato Chicken Curry, Weekenight Chicken Curry