Tamatar Murghi

    Tamatar Murghi


    257 people made this

    About this recipe: Here's a wonderful nutmeg and cardamom flavoured chicken for your family's next feast. Served with tandoori roti or basmati, this dish is a classic in ours! A long simmer develops the flavours. Bon Appetite!

    Serves: 6 

    • 1 large onion, quartered
    • 4 cloves garlic
    • 1 slice fresh ginger
    • 1 tablespoon oil
    • 2 tsp ground cumin
    • 1 teaspoon ground turmeric
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon ground cardamom
    • 1 cinnamon stick, broken
    • 1/4 teaspoon ground cloves
    • 2 bay leaves
    • 1/4 teaspoon ground nutmeg
    • 6 skinless chicken thighs
    • 2-3 tomatoes finely chopped or 1 (400g) tin peeled plum tomatoes, crushed

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large frying pan over medium heat, add onion paste and stir fry, stirring continuously, for about 10 minutes.
    2. Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Sauté, stirring, for 1 to 2 minutes. Place chicken pieces in frying pan and stir them around with the spice mixture until they are well coated.
    3. Sauté for another 4 minutes, then pour in the tomatoes with their juice and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.) Remove cinnamon stick and bay leaves before serving.

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