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(Timatar murghi)
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 Chicken in Spiced Tomatoes Recipe

Chicken in spiced tomato sauce (timatar murghi)
Click any picture to enlarge
This recipe is foolproof to cook because the exact proportions are not critical. It is basically chicken cooked in tomatoes with herbs and spices added.
The spices impart a very mild but fragrant flavour. If you want to "hot" it up then add more cayenne pepper.

KEY POINTS

 Preparation Time:  15 mins  Cooking Time:  40 minutes
 How Difficult Easy  Freeze?   Yes
 Servings

4

INGREDIENTS

Ingredients for Chcicken with spicy tomatoes (timatar murghi)

Click on the pictures to enlarge.

INGREDIENTS
Ingredients

Imperial

Metric

Chicken (skinless breast) - see cook's notes below. 1 lb 450 grams
Canned tomatoes 1 lb 2 oz 500 grams
Tomato concentrate 2 tablespoons
Onion (medium) 1
Cardamom pods 6
Cinnamon stick 3cm (1 in)
Fresh ginger 3cm (1 in) cube
Garlic cloves 7
Cumin seeds level teaspoon
Cayenne pepper teaspoon
Peppercorns teaspoon
Salt 1 teaspoon
Garam masala teaspoon
Bay leaves 2
Vegetable oil 5 tablespoons

Cook's Notes
We have used chicken skinless boned chicken breasts but any cut of chicken can be used. If using thigh or legs on the bone then increase the weight to about 1 kilo / 2.2 lb to allow for the weight of the bones.

Special Equipment
Large frying pan or pan

Preparation
Preparation for Chicken in Spicy Tomatoes (timatar murghi) Peel and finely chop the onion.
Peel and finely chop the garlic cloves.
Peel and finely chop the ginger.
Cut the chicken breast into 3 cm (1 in) cubes.

Method
Heat the oil to a medium heat in a largish pan. Collect the peppercorns, bay leaves, cumin seeds, cinnamon and cardamom pods on a plate and throw tip them into the pan. Stir for a few seconds then add the onions, garlic and ginger. Stir frequently and cook for about 10 minutes until the onions have turned light brown.

Frying the onions and spices

 
Timatar Murghi cooking Add the chicken, tomatoes, tomato concentrate, cayenne pepper and salt. Stir well and turn the heat down to low. Cover the pan and let the ingredients simmer for 30 minutes.
Add the garam masala, stir well, turn the heat to medium and cook for 10 minutes more.

 
This dish goes very well with our yellow rice with almonds and sultanas, the combination of colours is spectacular (see the picture on the right).
This recipe freezes extremely well, the flavours seeping into the chicken to give a very balanced taste.


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