Today we are going to make a simple and delicious recipe for a chicken curry, with a creamy garlic and tomato base and fragrant fresh herbs. It’s very simple to make, and when you cook it with coconut milk and some herbs and spices, you get a creamy, thick, rich and incredibly delicious broth.
The taste of a good curry is unique to each region. The pungent flavors of curry are by far one of the most common combinations of spices used in Indian cuisine. Curry is made by cooking ingredients with spices such as turmeric, cumin, red chilies, fennel, cloves, fenugreek, coriander, ginger, cilantro, and more.
A recipe for Garlic Tomato Chicken Curry from my friend the Cook. I’ve adapted a recipe I found on the internet from a friend, and added a few of my own tweaks. It’s quick and easy to make, so I hope you enjoy. :). Read more about tomato chicken recipe pakistani and let us know what you think.
I used garlic cloves and tomatoes to create this garlic tomato chicken curry, as the name suggests. This garlic tomato chicken curry has no onions and is very thick and dry. The garlic tomato chicken curry may be served with roti (chapathi) or rice.
- 4 tbsp. oil
- 4 cloves garlic (sliced)
- 1 tbsp ginger julienne
- Tomatoes (four)
- 3 garlic cloves (for frying)
- 2 tsp ginger and garlic paste
- 600 gms chicken
- 1 teaspoon cumin seeds (roasted and crushed)
- 1 teaspoon coriander seeds (roasted and crushed)
- 1 teaspoon black pepper powder
- 1 tsp crushed chilli powder
- 4 green chillies
- 1 teaspoon kasoori methi
- 1 tsp garam masala
- 1/4 cup curd
- 1/4 cup water
- 1/2 cup coriander leaves (roughly chopped)
- 1/3 cup water
The garlic tomato chicken curry may be prepared in two ways.
a. Fry the garlic cloves until they are light in color but not brown, then set them aside. After that, stir in the chicken gravy.
b. Fry the garlic cloves and chicken together for 7 to 10 minutes, until they are well combined and the garlic is well coated on the chicken. Then take it out and set it aside. Toss in with the tomato gravy.
I’ve made both kinds of gravies, and they’re both delicious. I used the first technique in this recipe.
- Tomatoes should be coarsely chopped, and green chilies should be sliced or slit.
- Garlic cloves should be thinly sliced, and ginger should be julienned. For more information about julienne, see here.
- In a pan or on a tava, toast cumin and coriander seeds until fragrant. Roast over a medium heat source.
- After it has cooled, use a pestle and mortar or a spice blender to smash it finely. Set it aside for now.
- In a large kadai, heat the oil, then add three garlic cloves and cook until they are light golden in color. Do not fry them for an extended period of time (do not brown them). They will turn bitter if you boil them any longer. As you can see from the image. They are simply cooked for a few seconds before being removed and placed on a dish.
- In the same kadai, add the tomatoes and cook for a minute with a little oil.
- Now, except for the kasoori methi, add all of the spices and roast for 2 minutes, then add the ginger and garlic paste and combine thoroughly.
- Close the lid after adding 1/4 cup of water and mixing thoroughly. Cook until the tomatoes and spices are thoroughly cooked.
- When the tomatoes are properly cooked, they will seem to be thoroughly mashed. Stir for another five minutes. It should have the consistency of gravy.
- Close the cover and boil the chicken pieces, curd, salt, and 1/3 cup of water.
- Add the garlic cloves that were fried previously after the chicken is done and the liquid has reached a gravy consistency. Coriander leaves, ginger julienne, and green chilies are then added. Cook on a low heat setting.
- Mix thoroughly, cover, and let aside for 10 to 15 minutes.
- When you lift the cover after a while, you’ll see oil on top of the gravy, indicating that it’s thoroughly cooked.
- Roast the chicken for a few minutes over a medium heat to ensure that the chicken and gravy are thoroughly combined.
- Only cook for 5 minutes before turning off the oven. There’s no need to roast it if it’s already dry and there’s no gravy.
- You may roast the chicken until it reaches the consistency of a dry gravy.
- Garlic tomato chicken curry goes well with simple rice or chapathi.
- You may decrease the amount of garlic used if you believe it’s too much.
- Use normal red chilli powder if you don’t have crushed chilli powder.
- The chicken will release water when cooked with the lid closed. So, depending on how much water is left, you’ll have to roast it again.
- The garlic tomato chicken curry does not have to be dry all of the time. You may modify the gravy’s consistency to your preference.
- If you’re frying the chicken with garlic, you may also toss in some ginger julienne and cook well. Keep it aside until you’re ready to add it to the tomato gravy. Then follow the steps outlined in the recipe.
- Garlic, tomato, a smidgeon of ginger, and, of course, chicken all play a role in this garlic tomato chicken curry.
Tomato curry is a great, quick and easy meal that can be made with almost any meat, fish, vegetable, or fruit. From the very beginning, I knew that this was going to be a simple recipe with a few simple ingredients. That being said, I’m a big fan of spice, so the curry should be medium spicy (not too hot).. Read more about tomato chicken gravy and let us know what you think.