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5 tbsp- veg oil
3/4 tsp- whole
1 inch stick of
1/4 tsp- whole peppercorns
2 medium sized onions, peeled and finely chopped
cloves, peeled and finely chopped
1 pound -fresh tomatoes, peeled and finely chopped (tinned can be substituted)
1 inch cube - fresh ginger, peeled and finely chopped
3 lb- jointed
1.5 tsp- salt
1 tsp- red pepper powder
How to Make Tamatar Murghi
Heat the oil in a large, wide pot over a medium-high flame.
When hot, add cumin seeds, cinnamon, cardamom, bay leaves, and pepper corns.
Stir once and add onion, garlic, and ginger. Stir and let it fry till the onions pick up brown specks.
Add tomatoes, salt and red pepper powder. Stir-fry for about 2-3 mins till the onions become soft and mushy.
Add the chicken pieces, stir to mix and bring to a boil.
Add 1 cup of hot water and pressure cook after for about 15 mins.
Once the chicken is tender, add garam masala and cook uncovered for about 5 mins to thicken the gravy.
Serve hot with rice or hot rotis.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.