Tomato Chicken Curry (Tamatar Murgh) is an Indian chicken curry cooked with lots of fresh tomatoes and mild spices. This curry comes together in under 40 minutes (one-pot) and goes very well with Indian bread or steamed rice.
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. It doesn’t have coconut milk or cream added to it and had a bold tomato flavor.
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 and my recipe is a one-pot recipe too.
Serve it with Indian bread or steamed rice for a hearty meal. My recipe serves 4 but you can easily scale it up or down.
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. Canned crushed tomatoes also work great in this recipe.
Fried Onions – 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.
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).
Variations – Add some coconut milk or heavy cream at the end of the cooking for a taste change. You can also add cashew nut paste or melon seeds paste to make this curry richer. Add other ingredients like lentils, chickpeas, tofu, or veggies like mushrooms, potatoes, spinach, zucchini, peppers, etc. to make the curry wholesome. To give teh curry a nice crunch, add some nuts like cashew nuts or almonds.
How To Make Tomato Chicken Curry
Slit the green chilies in half, slice the tomatoes thinly and chop the cilantro (coriander).
Gather the remaining ingredients.
Make The 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. Stir continuously.
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. Keep stirring frequently.
Note – You can also use 1 pound (500 g) boneless chicken in place of bone-in chicken.
Now add 3-4 green chilies (slit into half), 2 cups sliced tomatoes (or 1 cup canned crushed tomatoes), ½ cup crispy fried onions, 3 teaspoon Kashmiri red chili powder, and 1 teaspoon salt and mix well.
Cover the pan with a lid and cook on low heat until the chicken is tender (25-30 minutes). Stir 2-3 times while the chicken is cooking.
Note – There is no need to add any extra water as the chicken will cook in its own juices. Having said that, if the masala is getting dry and burning at the bottom of the pan, feel free to add some water.
Add ½ teaspoon garam masala powder and 2 tablespoon chopped cilantro and mix well. Check for salt and add more if required. 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.
Press SAUTE button and follow the recipe until the salt is added to the pot. Add ½ cup water and close the lid of the instant pot. Press PRESSURE COOK and set the timer to 6 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. 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.
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.
Add some water while re-heating the curry if it has thickened.
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Tomato Chicken Curry Recipe
- 2 tablespoons ghee (you can replace ghee with vegetable oil to make the curry dairy-free)
- 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, or 1 pound (500 g) boneless chicken cubes)
- 3-4 green chilies (slit into half)
- 2 cups sliced tomatoes (or 1 cup canned crushed tomatoes)
- ½ cup crispy fried onions (crushed)
- 3 teaspoons Kashmiri red chili powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon garam masala powder
- 2 tablespoons chopped cilantro (coriander)
- 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. Stir continuously.
- Add chicken and fry on high heat for 3-4 minutes. Keeps stirring frequently.
- 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). Stir 2-3 times while the chicken is cooking.
- Note – There is no need to add any extra water as the chicken will cook in its own juices. Having said that, if the masala is getting dry and burning at the bottom of the pan, feel free to add some water.
- Add garam masala powder and cilantro and mix well.
- Check for salt and add more if required. Serve hot with roti or rice.