Tomato diye chicken

Tomato diye chicken


1 person made this

About this recipe: 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.

nadira_begum Dhaka, Bangladesh


  • 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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