Chicken in Tomatoes
(Timatar murghi) |
|
|
|
Chicken
in Spiced Tomatoes Recipe |
|
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
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 |
¾ level teaspoon |
Cayenne pepper |
¼ teaspoon |
Peppercorns |
¼ teaspoon |
Salt |
1¼ teaspoon |
Garam masala |
½ 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
|
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. |
|
|
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. |
|
CLICK HERE FOR MORE INDIAN RECIPES
|
|
|