January 10, 2011
Murgh Tamatar (Tomato chicken curry)
Aswin made this chicken curry a few months ago and it came out delicious. Since he is too busy to post, I took matters out of his hand and decided to blog. He first made this curry in summer, when I had taken little A for a walk. And when I came back this curry was simmering in the pot, and there were naans in the oven. We had it with some light salad that evening. It was tangy, and spicy without being hot. Since then we've made it a few times and it comes out well every time we make it.
2-3 lbs chicken
1 tspoon fresh grated ginger
1 tspoon garlic paste
1 1/2 medium onion - chopped
1 can tomato
2-3 green chillies
1/2 tspoon turmeric powder
1 tspoon coriander powder
1 tspoon garam masala powder (for this roast cardamon, cinnamon and cloves together on dry heat and grind)
1 tspoon cumin seeds
2-3 tbspoons oil
salt to taste
small cilantro bunch - chopped for garnishing
Marinate the chicken with half of the ginger, garlic, coriander powder and salt and leave it aside for an hour or so.
In the meantime, heat oil and add the cumin seeds and green chillies. Then add the onions and let it cook on medium heat for a couple of minutes. Add the rest of the ginger garlic paste and let it cook till the onions brown.
Add in the chicken and let it cook together for 6-8 minutes. Then add the coriander, turmeric, tomato, garam masala and cook it together for another 6-8 minutes. Then add about 1/2 cup (more if you want) water, salt and let it cook for 10-15 minutes or till the chicken is cooked.
Take it off the heat, garnish with cilantro and serve warm with rice, naan or chapati.