Ingredients

• 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.