Tomato diye chicken

    This is a chicken dish with tomato sauce. I often cook this when my kids get bored of eating the same spicy masala chicken curry, so the addition of tomato extract brings in a newness to the dish. Serve with rice, pulao or chapatti.


    Dhaka, Bangladesh
    1 person made this


    • 1/2 kg of tomato slices
    • 1 cup of soybean oil
    • 1/2 cup of onion slices
    • 4-5 cinnamon sticks
    • 4-5 cloves
    • 4-5 cardamoms
    • 4-5 cardamoms 4 bay leaves
    • 1 tablespoon of ginger paste
    • 1 teaspoon of garlic paste
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of red chili powder
    • 1 teaspoon of coriander powder
    • 1 teaspoon of cumin powder
    • salt as needed
    • water as needed
    • 1 chicken, cut into slices
    • 1 teaspoon of sugar
    • 4-6 green chilies


    1. Blend the tomatoes. Filter the mixture through a sieve and collect the extract.
    2. Heat a saucepan with oil. Add the bay leaves, cinnamon sticks, cardamoms and onion slices. Fry until the onions turn a bit golden brown in color.
    3. Add the ginger and garlic pastes, turmeric, red chili, coriander and cumin powders, salt and 1 cup of water. Cook until the water dries up to form a thick gravy with oil floating on top.
    4. Add the chicken pieces. Add the tomato extract a little at a time, while stirring continuously.
    5. Cook with lid on until the water dries to form a thick gravy, with oil floating on top. By now the chicken should become tender.
    6. Sprinkle the sugar and green chilies. Simmer for 5-7 minutes. Serve with pulao.

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