Tamatar Murgh | Spicy & Tangy ‘Home-Style’ Chicken Curry Recipe from North India
Home-Style Tomato Chicken Curry (Tamatar Murgh)
This is the kind of everyday chicken curry that I grew up eating, one of my favourites! Aromatic whole spices, lots of tomatoes, and just enough chilli to keep things lively. It is light, saucy, and VERY comforting.
⸻
Ingredients (Serves 3–4):
Oil – 4 tbsp
Whole spices:
• Green cardamom – 3 pods
• Cloves – 3
• Black peppercorns – 10
• Mace – ½ blade
• Cinnamon – 2 finger-length pieces
• Bay leaves – 2 small
Onions – 200 g (about 2 medium, one thinly sliced, one grated)
Chicken – 500 g (on the bone preferred, but boneless works too)
Ginger – 15 g, finely grated
Garlic – 20 g, finely grated
Kashmiri chilli powder – 1 tsp
Turmeric – 1 tsp
Tomatoes – 400 g, grated
Green finger chillies – 2, deseeded and slit lengthways
Fresh coriander – to garnish
Salt – to taste
⸻
Method:
1. Heat the oil in a heavy-bottomed pot over medium heat. Add all the whole spices and let them sizzle until fragrant and the oil becomes aromatic.
2. Add the sliced onion with a small pinch of salt. Cook for a few minutes, until the onions soften and very lightly take on a brown tint.
3. Add the chicken and stir well to coat it in the spiced oil. Let it cook for some time, so the chicken gets a bit browned too.
4. Add the grated ginger and garlic. Cook for another 2 to 3 minutes, stirring, until the raw smell disappears.
5. Now add the grated onion and cook again for a few minutes, until it softens and blends into the masala.
6. Stir in the Kashmiri chilli powder and turmeric. Cook for a few minutes, until the spices lose their raw edge and the oil begins to show at the surface.
7. Add the grated tomatoes and the slit green chillies and salt. Mix well, cover, and let the curry simmer on low heat, stirring occasionally, until the chicken is cooked through and the oil starts to separate slightly from the sauce.
8. The tomatoes will release plenty of liquid, so no water is usually needed. If the curry looks too thick for your liking, add a splash of warm water.
9. Finish with fresh coriander.
10. Serve hot with basmati rice or soft rotis.
#ChickenCurry #IndianChickenCurry #HomeStyleCurry #TamatarMurgh #NorthIndianRecipes #ComfortFood #AuthenticIndianFood #SpicyAndTangy #CurryRecipe #CuratingTheTable #WeeknightDinner #EasyIndianRecipes #YouTubeCooking #FoodWithLove #TraditionalRecipes
43 Comments
What a delight! Your channel is a new favourite,❤
Don't lie, you grated the tomatoes to save on washing up as well. Love your channel, its like being on the receiving end of a relaxing neck massage, whilst imagining lots of fragrant aromatics and consuming an oh so fabulous indulgent meal.
Dear, dear friends. After the shot of the feet on the chair, I couldn't understand anything from the happy laughter. I pictured the scene. Him, poised, trying to capture as best as possible what he already knows is beautiful. She, as sweet as cotton candy, torturing onions and tomatoes (I swear, first time I've seen someone grate tomatoes) and with eyes that could knock down a giant, explains the deliciousness of the dish. Your neighbors must adore you. I saw cinnamon: my sweet partner (Kerala) always brings me cassia 🤔. Nutmeg: goodness, broken with your bare hands 😳? This woman is amazing. I confess, I make chicken like this too: now I know how to give it a new name. Thank you! 🤗
4:49 fried onions, heck yeah!!
One of these days i am gonna have to invite myself to this kitchen to have a portion of that delicious cooking from this lovely couple..❤❤❤
Thank you for sharing your family recipes! This is when I realise I use far too many whole spices when I cook Indian food! Moderation is key here.
Lovely
So adorable.
Thanks for this great video. The lighting is great and the food looks scrumptious.
I thought at first why is Priyanka Chopra cooking chicken curry
Tamatar Gosht! Interesting idea of grating the onions and tomatoes. Will try it. Question: is it done when the oil separates? Or is the tomato more saucy in your recipe? Also, a request: can you do a Tahiri recipe? Curious how you'd make it. Great channel and videos!
this is outrageously good
No roti? ;(
Scotland Watching 🥃🥃
How did you break the nutmeg?
This video really hit the spot. Thanks!
Looks terrific. Thanks.
Looks delicious, as usual😋
Many thanks, I will try this in my instant pot
Cant find the recipee at all.
Differences between the two onions is the Puget taste the yellow onion is much more stronger in taste than the red onion
You’re absolutely fabulous!
I know what you mean by "green flavor". I prefer orange or red flavor personally, but all have their purpose.
This child is so sweet to watch
Love your kitchen layout and your presentation.
Love, love , love this video, especially the music!
What is your name?can you please share recipe for rajma rice. I tried your Chana masala recipe and it’s delicious.
I am sure you have another trick up your sleeve to make rajma-Bihari style 😂.NOT GUGANAM STYLE,BUT GANGA STYLE 😂😂
I hadn't seen a new video for a while, I thought you'd been snapped up by a big TV contract.
The recipe looks lovely, so simple, I can almost taste it.
Hi Sana, as both you and your hubby love Goa. How about making the most famous Goan pork vindaloo one day? Will be nice to see other meat dishes and not just chicken.
6 foot 2 on a chair😆
English speakers usually refer to red onions as "Spanish Onions.". Used almost exclusively in my experience raw on top of salad or PERHAPS on a sandwich, where color contrast is desired. Probably because they look grey and yuck when cooked. But I've used them for everything when no other onion was present. I prefer white onions for most of my own cooking. Love the channel. 🎉
With the main flavors being green pepper and tomato, this kind of makes me think of it as an Indian spiced chicken cacciatori. Green pepper is what I think of with that and I'm def going to use green chilis and a touch of spice when I make it next time. Indian food is the world's superior food. 🎉
I need that cast iron dish… is it Le Creuset? Lovely colour and size.
I made this today and it turned out soulful and delicious
the only thing was my oil didn't separate idk how to do that
😂 the 2 onions, now after being in Nepal I laughed as I now know. The UK red onions are stronger, the pinker Asian onions have a sweeter taste and are milder.
This recipe looks amazing, I think I have directed here from all the Nepali videos and Asian cooking I watch.
One of the guys at work is from North India, I moan to him to get his mum to send me food in as its tastier than most British food 😂 (unless its cooked properly which apart from my wife is hard to find🙈).
I’m pretty sure that I just fell in love. And not with curry. She is who again? What an extremely, beautiful, woman. An absolute million dollar smile . To look into her eyes is to forget all of life’s troubles. And yet one can very easily see that she glows inside and out. A fantastic personality. A killer sense of humor! A real woman. WOW! What rock have I been living under?? A Queen!
Fantastic explanation on spices i find people in the subcontinent especially india uses lots of spices …lovely show
❤❤
Nice recipe l will try this. No added salt?
Hi, love your channel and your energy together. it is soo harmonic. Will you ever publish a cook book ? Sorry i am very oldschool
I am going to make this tomorrow, looks super quick and easy ! Banger ✌✌✌
That beautiful, grassy, emerald flavor of green chili. I love it. I love your approachable elegance. The way you plate food is Michelin level, though. Beautiful.
So delicious! And the recipe looks very good too!