Tomato Chicken Curry is a delicious chicken curry recipe that goes very well with roti or rice. It has a slightly tangy flavor from tomatoes.
If you make Chicken at home very often, here are some more recipes that you can try – Coconut Curry Chicken, Chicken Chettinad, Chicken Masala, Chicken Angara, Chicken Keema Masala, and Kadai Chicken.
About This Recipe
Tomato Chicken Curry, as the name itself explains, is a delicious and simple curry where Chicken is cooked with fresh tomatoes. The use of fresh tomatoes gives it a perfect tangy flavor, that makes it different from other curries.
Do not use prepared purees or tomato paste for this Tomato gravy, as it tastes the best when made with fresh ripe tomatoes.
The best part, it is so easy that it takes 20 to 30 minutes of your time, making it apt for your weekday meals too. Serve it with rice or roti, it tastes great with both of them.
Also, you will find the other ingredients already available in your kitchen, so apart from the chicken you really don’t have to buy anything for this recipe.
So, if you are craving a delicious chicken curry that is fuss-free and takes less effort, this Chicken Curry is what you need to make.
This homemade curry is,
- Easy to make
- A little tangy
- Apt for weekday meals
Chicken – Chicken is high in protein, making it a great ingredient to include in our everyday diet. And this Chicken Curry is the best way to include it in your meals. I mostly use chicken with bones to make curries but you can use boneless chicken too.
Tomatoes – Use fresh and ripe tomatoes for this curry, as it gets its distinct tastes from the tangy fresh tomatoes.
Fried Onion – This dish gets its flavor from crispy fried onions. Check my recipe to make these fried onions at home.
Spice Powders – We will just use Kashmiri red chili powder and salt. Red chili will give a beautiful red color to the curry along with spiciness. Also, garam masala is used at the end to enhance the flavor even more.
Other Ingredients – We will also need some basic ingredients such as Cumin Seeds, Ginger Garlic Paste, Green Chillies, and Fresh Coriander, which is a must in any chicken curry.
Step by Step Recipe
Heat ghee and oil in a heavy bottom pan. Once the oil is hot add ginger garlic paste and fry for a few seconds.
Add cumin seeds and fry for a few seconds.
Add chicken and fry on high heat for 3-4 minutes.
Now add green chili, tomato, and fried onion. Add Kashmiri red chili powder and salt and cover and cook until chicken is done.
Add garam masala powder and fresh coriander. Serve hot with Phulka or Rice.
Frequently Asked Questions
Follow the same recipe, and once you add red chili powder and salt, cover the cooker with a lid and pressure cook for about 2-3 whistles. Let the pressure release naturally.
Open the cooker, add garam masala, fresh coriander, give it a mix and serve hot.
For this version, grated coconut is also used along with tomatoes. A coconut-based masala is prepared with ingredients such as grated fresh coconut, fennel seeds, onion, ginger, and garlic.
This masala is cooked first along with sliced onions, and chicken is cooked in this masala for about 3-4 minutes before adding the pureed tomatoes. Cook till the chicken is cooked and serve hot.
As this curry has slightly thin gravy, it tastes the best with hot Steamed Rice. You can even serve Jeera Rice with this Curry.
This Tomato Based Chicken Curry will last for 3-4 days in the fridge in an airtight container. If you are storing in larger quantity, heat only the amount you want to serve.
If you still have leftover, you can freeze this Curry for about a month. Thaw it overnight in the fridge and heat it properly when you want to serve it.
You might also like
Tomato Chicken Curry Recipe
- 2 tbsp Ghee
- 3 tbsp Vegetable oil
- 3 tsp Ginger garlic paste
- 1 tsp Cumin seeds
- 1 kg Chicken (Curry cut)
- 3-4 Green chilli (Slit into half)
- 2 cups Tomato (Sliced)
- 1/2 cup Golden fried onions (Crushed)
- 3 tsp Kashmiri Red chilli powder
- Salt to taste
- 1/2 tsp Garam masala powder
- 2 tbsp Fresh coriander (Chopped)
- Heat ghee and oil in a heavy bottom pan.
- Once the oil is hot add ginger and garlic paste and fry for a few seconds.
- Add cumin seeds and fry for a few seconds.
- Add chicken and fry on high heat for 3-4 minutes.
- Now add green chilli, tomato and fried onion.
- Add red chilli powder and salt and cover and cook until chicken is done.
- Add garam masala powder and fresh coriander.
- Serve hot with phulke or rice.