Tamatar Murghi (Indian Tomato Chicken)

    2 hours 15 mins

    Everyone asks me for the recipe. It is a great slow cooker meal, too. Ginger, garlic, cumin, cinnamon, turmeric are only a few of the spices used in this chicken and tomato dish. A long simmer develops the flavours.

    268 people made this

    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

    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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    Reviews in English (210)


    I was looking for an Indian recipe with chicken and tomato that was fragrant but not fiery (I already had enough fire in other dishes for the meal). This was great. Really easy, was able to get it together and clean up well ahead, so pressure was off at dishing up time and clean up after the meal also effortless. It was really fragrant and tasty and the family loved it. I didn't have tinned tomatoes and so peeled and crushed my own ripe ones. All else exactly as the recipe instructs. Thank you for the recipe DIGGETYDOG, this one's a keeper!  -  24 Jun 2013


    I'm Indian, and this recipe is pretty darn authentic as far as the ingredients are concerned, with the exception of the bay leaves (we use curry leaves) and the nutmeg. It's nearly identical to how I make chicken curry. The only difference is that I chop up my own tomato, and use less. Also, I've read that some people put green or red bell peppers in their jalfrezis. "Jalfrezi" incidentally means "dry fry" - the intention is to have a very thick gravy that coats the chicken nicely, as opposed to having a very liquidy sauce. But I guess you can make it whichever way you think tastes better! Oh, and by the way, Indian curries usually don't have "curry powder" in them. It's a common misconception. Happy eating!  -  07 Nov 2007  (Review from Allrecipes US | Canada)


    This was great! The only thing I did differently was not haul out the food processor for the paste. I just chopped onion fine, crushed my garlic with my garlic press, and grated my ginger. I like heat so I added something similar to cayenne but one could use red pepper flakes if wanting to kick it up a bit. I added about 1/3 cup chicken broth when adding the chicken to the pan. I threw in about 1/2 cup chick peas with the tomatoes. I think adding the broth helped it not be too dry. I served this over basmati rice with peas thrown into the rice. Very nice easy meal. This is really a great staple recipe for those of us that have just about every type of spice there is. I didn't have to run out for any of the ingredients!  -  15 Jan 2006  (Review from Allrecipes US | Canada)