on Sep 14, 2021, Updated Dec 12, 2023
About Tomato Chicken Curry
As the name suggests, Tomato Chicken Curry is an Indian-style chicken curry cooked with many fresh tomatoes. This Indian chicken curry is tangy and spicy and is very different from other Indian chicken curries in taste and texture. It doesn’t have coconut milk or cream added to it and has a bold tomato flavor. Chicken curry with tomatoes is easy to make and comes together in under 60 minutes. It also uses very few ingredients that are easily available in the pantry and my recipe is a one-pot recipe too. Serve it with Indian bread or steamed rice for a hearty meal. My recipe is gluten-free and serves 4 but you can easily scale it up or down. Here are some more Indian chicken curries that you must try
Chicken Salna Bihari Chicken Curry Coconut Curry Chicken Chicken Chettinad Chicken Masala Curry Chicken Angara Chicken Keema Masala Kadai Chicken
Ingredients
Chicken – I like to use bone-in skinless chicken pieces to make this curry, but you can also use cubed boneless chicken breasts or chicken thighs. Tomatoes – Use fresh and ripe tomatoes for the best flavor. Canned crushed tomatoes also work great in this recipe. Crispy Fried Onions (Birista) – This dish gets its flavor from crispy fried onions. Make them home using my Crispy Fried Onions recipe, or buy a packet. Spice Powders – You will need Kashmiri red chili powder and garam masala powder. Ghee and Oil – I use a mixture of ghee and oil. Use any cooking oil you like. Other Ingredients – Apart from the above-mentioned ingredients, you will also need some other basic ingredients like cumin seeds, ginger garlic paste, green chilies, and cilantro (fresh coriander leaves).
Variations
Add coconut milk or heavy cream at the end of the cooking for a taste change. You can also add cashew nut paste or melon seeds paste to make this curry richer. Add other ingredients like lentils, chickpeas, tofu, or veggies like mushrooms, potatoes, spinach, zucchini, peppers, etc. to make the curry wholesome. Add some nuts like cashew nuts or almonds to give the curry a nice crunch. To make this curry in Kerala style, blend 1 cup chopped fresh coconut with 1 teaspoon fennel seeds and ½ cup of fried onions. Add this paste after adding the chicken to the pan and the other ingredients mentioned in the recipe card below. You can also add a few curry leaves to this version.
How To Make Indian Tomato Chicken Curry
Preparation
Slit the green chilies in half, slice the tomatoes thinly, and chop the cilantro. Gather the remaining ingredients.
Make The Curry
Heat 2 tablespoon ghee and 3 tablespoon oil in a heavy bottom pan over medium-high heat. Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 3-4 seconds. Add 3 teaspoon ginger garlic paste and cook for 3-4 seconds. Stir continuously. Add 2 pounds (1 kg) bone-in skinless chicken (cut into 1 and ½ inch pieces) and cook on high heat for 3-4 minutes. Stir frequently. Note – You can also use 1 pound (500 g) boneless chicken instead of bone-in chicken. Now add
3-4 green chilies (slit into half) 2 cups sliced tomatoes (or 1 cup canned crushed tomatoes) ½ cup crispy fried onions 3 teaspoon Kashmiri red chili powder 1 teaspoon salt
and mix well. Reduce the heat to low. Cover the pan with a lid and cook on low heat until the chicken is tender (35-40 minutes). Stir 2-3 times while the chicken is cooking. Note – There is no need to add any extra water as the chicken will cook in its own juices. Having said that, if the masala is getting dry and burning at the bottom of the pan, feel free to add some water. Add ½ teaspoon garam masala powder and 2 tablespoon chopped cilantro and mix well. Check for salt and add more if required. Serve hot with roti or rice.
Serving Suggestions
This chicken curry tastes great with Indian bread like Roti, Lachha Paratha, Plain Naan, or Missi Roti. It also pairs well with steamed basmati rice or Jeera Rice.
Storage Suggestions
This curry can be stored in an airtight container in the fridge for 3-4 days. You can freeze this curry for about a month. Thaw it overnight in the fridge and heat it properly when you want to serve it. Add some water while re-heating the curry if it has thickened.
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