Tamatar Murghi (Indian Tomato Chicken)

Tamatar Murghi (Indian Tomato Chicken)

Ingredients
Serves: 6 

  • 1 large onion, quartered
  • 4 cloves garlic
  • 1 slice ginger
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cardamom
  • 1 cinnamon stick, broken
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1/4 teaspoon ground nutmeg
  • 6 large skinless chicken thighs
  • 1, 400g can crushed tomatoes

Directions
Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

  1. Place onion, garlic and ginger in a food processor and blend into a paste. Heat oil in a large frying pan over medium heat, add onion paste and fry, stirring continuously, for about 10 minutes.
  2. Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Fry, stirring, further 1 to 2 minutes.
  3. Place chicken pieces in frying pan and stir to coat with the spice mixture until they are well coated.
  4. Fry for another 4 minutes, then stir in the tomatoes.
  5. 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.) Remove cinnamon stick and bay leaves before serving.
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