Tamatar Murghi

    Tamatar Murghi

    (269)
    6saves
    2hr15min


    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!

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global ratings:
    (269)

    Reviews in English (272)

    by
    269

    I'm Indian, and this recipe is pretty darn authentic as far as the ingredients are concerned, with the exception of the bay leaves (we use curry leaves) and the nutmeg. It's nearly identical to how I make chicken curry. The only difference is that I chop up my own tomato, and use less. Also, I've read that some people put green or red bell peppers in their jalfrezis. "Jalfrezi" incidentally means "dry fry" - the intention is to have a very thick gravy that coats the chicken nicely, as opposed to having a very liquidy sauce. But I guess you can make it whichever way you think tastes better! Oh, and by the way, Indian curries usually don't have "curry powder" in them. It's a common misconception. Happy eating!  -  07 Nov 2007  (Review from Allrecipes US | Canada)

    by
    156

    This was great! The only thing I did differently was not haul out the food processor for the paste. I just chopped onion fine, crushed my garlic with my garlic press, and grated my ginger. I like heat so I added something similar to cayenne but one could use red pepper flakes if wanting to kick it up a bit. I added about 1/3 cup chicken broth when adding the chicken to the pan. I threw in about 1/2 cup chick peas with the tomatoes. I think adding the broth helped it not be too dry. I served this over basmati rice with peas thrown into the rice. Very nice easy meal. This is really a great staple recipe for those of us that have just about every type of spice there is. I didn't have to run out for any of the ingredients!  -  15 Jan 2006  (Review from Allrecipes US | Canada)

    by
    100

    I've made this several times now and my husband loves it. I've followed the advice of others and simmer 45 minutes covered and 45 uncovered. This recipe as written does not make a lot of sauce, so I have also doubled the tomato and spices with good results. Easy and delicious.  -  21 Jun 2008  (Review from Allrecipes US | Canada)

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