Tamatar Murghi

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 5 tbsp- veg oil
  • 3/4 tsp- whole cumin seeds
  • 1 inch stick of cinnamon
  • 2 bay leaves
  • 6 whole cardamom pods
  • 1/4 tsp- whole peppercorns
  • 2 medium sized onions, peeled and finely chopped
  • 6-7 garlic 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 chicken pieces, skinned
  • 1.5 tsp- salt
  • 1 tsp- red pepper powder
  • 1/2 tsp- garam masala

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.