Tomato Chicken Curry (Tamatar Murgh) is an Indian chicken curry cooked with lots of fresh tomatoes and mild spices. It goes very well with Indian bread or steamed rice. Here is how to make it.
Here are some more Indian chicken curries that you must try – Coconut Curry Chicken, Chicken Chettinad, Chicken Masala, Chicken Angara, Chicken Keema Masala, and Kadai Chicken.
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About This Recipe
Tomato Chicken Curry as the name suggests is a chicken curry cooked with a lot of fresh tomatoes. This Indian chicken curry is tangy and spicy and is very different from the other Indian chicken curries in taste and texture.
This chicken curry with tomatoes is super easy to make and comes together in under 40 minutes. It also uses very few ingredients that are easily available in the pantry.
Serve it with Indian bread or steamed rice for a hearty meal.
Ingredients
Chicken – I like to use bone-in skinless chicken pieces to make this curry but you can use cubed boneless chicken too.
Tomatoes – Use fresh and ripe tomatoes for the best flavor.
Fried Onion – This dish gets its flavor from crispy fried onions. Make them at home using my fried onions recipe or buy a packet.
Spice Powders – You will need Kashmiri red chili powder and garam masala powder to make this recipe.
Other Ingredients – Apart from the above-mentioned ingredients, you will also need some other basic ingredients like cumin seeds, ginger garlic paste, green chilies, and cilantro (coriander).
How To Make Tomato Chicken Curry
Heat 2 tablespoon ghee and 3 tablespoon vegetable oil in a heavy bottom pan over medium-high heat.
Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 3-4 seconds.
Add 3 teaspoon ginger garlic paste and fry for 3-4 seconds.
Add 2 pound (1 kg) bone-in skinless chicken ( cut into 1 and ½ inch pieces) and fry on high heat for 3-4 minutes.
Now add 3-4 green chilies (cut into half), 2 cups sliced tomatoes, ½ cup crispy fried onions, 3 teaspoon Kashmiri red chili powder, and salt to taste and mix well.
Cover the pan with a lid and cook on low heat until the chicken is tender (25-30 minutes). Keep stirring 2-3 times while the chicken is cooking.
Add ½ teaspoon garam masala powder and 2 tablespoon chopped cilantro and mix well. Serve hot with roti or rice.
Frequently Asked Questions
Follow the same recipe as mentioned in the recipe card in a pressure cooker instead of a pan. Once you add red chili powder and salt, cover the cooker with the lid and pressure cook for 2-3 whistles on high heat. Remove the cooker from heat and let the pressure release naturally. Open the cooker, add garam masala and cilantro, give it a mix and serve hot.
Blend 1 cup fresh coconut with 1 teaspoon fennel seeds, and ½ cup fried onions. Add this paste after adding the chicken to the pan along with the other ingredients mentioned in the recipe card below. You can also add a few curry leaves to this version.
Serving Suggestions
This curry tastes great with Indian bread like roti, lachha paratha, naan, or missi roti. It also pairs well with steamed rice or jeera rice.
Storage Suggestions
This chicken curry can be stored in an airtight container for up to 3-4 days in the fridge.
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.
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Recipe Card
Tomato Chicken Curry Recipe
Ingredients
- 2 tablespoons ghee
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 3 teaspoons ginger garlic paste
- 2 pound bone-in skinless chicken (1 kg, cut into 1 and ½ inch pieces)
- 3-4 green chilies (slit into half)
- 2 cups sliced tomatoes
- ½ cup crispy fried onions (crushed)
- 3 teaspoons Kashmiri red chili powder
- salt to taste
- ½ teaspoon garam masala powder
- 2 tablespoons chopped cilantro (coriander)
Instructions
- Heat ghee and vegetable oil in a heavy bottom pan over medium-high heat.
- Once the oil is hot, add cumin seeds and let them crackle for 3-4 seconds.
- Add ginger-garlic paste and fry for 3-4 seconds.
- Add chicken and fry on high heat for 3-4 minutes.
- Now add green chilies, tomatoes, crispy fried onions, Kashmiri red chili powder, and salt and mix well.
- Cover the pan with a lid and cook on low heat until the chicken is tender (25-30 minutes). Keep stirring 2-3 times while the chicken is cooking.
- Add garam masala powder and cilantro and mix well. Serve hot with roti or rice.
