Murgh Tamatari (Chicken, Onions, Tomatoes, and Spices)

“A recipe I found in a cookbook titled "Cuisines of India" by Smita Chandra that I checked out of the library. I love Indian food, because it is easy to make and usually it is pretty healthy. This sounds wonderful, and the book says it can be made up to 3 days ahead of time.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm the oil in a nonstick skillet over medium-high heat.
  2. Add the cumin seeds and after a few seconds, the grated garlic and ginger. Saute for 1 minute, then add the onions. Saute for about 5 minutes, stirring occasionally, until lightly browned.
  3. Reduce heat to medium-low, and mix in the tomatoes. Cook for another 8 to 10 minutes, mashing with the back of a wooden spoon until the oil appears around the edges.
  4. Add the salt and all the other spices and stir for another minute.
  5. Now add the chicken and mix well with the sauteed spice paste.
  6. Cover and bring to a boil, then reduce heat to low and cook for another 25 minutes, stirring occasionally, until the chicken is tender.
  7. Mix in the lemon juice and fresh coriander leaves, and serve over rice.

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