Best 4 Indian Tomato Chicken Recipes

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**Indian Tomato Chicken: A Flavorful and Versatile Dish**

Indian tomato chicken is a vibrant and flavorful dish that combines juicy chicken, tangy tomatoes, aromatic spices, and creamy yogurt. This delectable dish is a staple in many Indian households and is enjoyed by people of all ages. The secret to its popularity lies in the carefully balanced blend of spices, which creates a harmonious symphony of flavors. This article presents two variations of this classic dish: a traditional stovetop recipe and an easy-to-follow instant pot version. Both recipes offer a unique take on this beloved dish, ensuring that everyone can find their perfect version of Indian tomato chicken.

Let's cook with our recipes!

INDIAN TOMATO CHICKEN



Indian Tomato Chicken image

Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. This dish is a family favorite. I have also taken it to potlucks and served it to guests in my home. Everyone asks for the recipe. It is a great slow cooker meal, too.

Provided by SHECOOKS2

Categories     World Cuisine Recipes     Asian     Indian

Time 2h15m

Yield 6

Number Of Ingredients 15

1 large onion, chopped
4 cloves garlic, chopped
1 slice fresh ginger root
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon ground cardamom
1 (1 inch) piece cinnamon stick
¼ teaspoon ground cloves
2 bay leaves
¼ teaspoon ground nutmeg
6 skinless chicken thighs
1 (14.5 ounce) can whole peeled tomatoes, crushed

Steps:

  • Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
  • Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
  • Saute for another 4 minutes, then pour in the tomatoes with liquid 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.)

Nutrition Facts : Calories 133.6 calories, Carbohydrate 6.9 g, Cholesterol 57.3 mg, Fat 5.4 g, Fiber 1.6 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 546.9 mg, Sugar 2.8 g

EAST INDIAN CHICKEN WITH TOMATO, PEAS, AND CILANTRO



East Indian Chicken with Tomato, Peas, and Cilantro image

A one-pan dish that's easy and fills the house with a wonderful scent. Great with either fresh or canned tomatoes. It's delicious when served over jasmine or basmati rice with mango chutney on the side.

Provided by Jane Cooks It Up

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, minced
1 teaspoon curry powder
1 teaspoon dry mustard
8 tomatoes, diced
4 cloves garlic, crushed
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon salt
4 skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
¼ cup chopped cilantro

Steps:

  • Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
  • Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 19.8 g, Cholesterol 65.8 mg, Fat 9.5 g, Fiber 5.8 g, Protein 31.3 g, SaturatedFat 1.5 g, Sodium 716.6 mg, Sugar 9.7 g

INDIAN-SPICED CHICKEN WITH TOMATO AND CREAM



Indian-Spiced Chicken With Tomato and Cream image

This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Milk/Cream     Chicken     Poultry     Tomato     Dinner     Lunch     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 19

3 tablespoons ghee (clarified butter) or vegetable oil
6 chicken legs (drumsticks with thighs; about 3 pounds)
Kosher salt
freshly ground pepper
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cardamom
8 cups low-sodium chicken broth
3/4 cup canned tomato purée
1/2 cup heavy cream
1 pound small Yukon Gold potatoes, sliced 1/4" thick
Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

Steps:

  • Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a plate.
  • Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
  • Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2-2 hours.
  • Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
  • Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
  • DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.

SLOW-COOKER INDIAN SPICED CHICKEN WITH TOMATO AND CREAM RECIPE - (4.4/5)



Slow-Cooker Indian Spiced Chicken with Tomato and Cream Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 18

3 tablespoons ghee (clarified butter) or vegetable oil
6 chicken legs (drumsticks with thighs; about 3 pounds)
Kosher salt, freshly ground black pepper
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon ground coriander
1/2 to 3/4 teaspoon cayenne pepper
3/4 teaspoon ground cardamom
4 cups low-sodium chicken broth
1 pound small Yukon Gold potatoes, sliced 1/4" thick
3/4 cup canned tomato purée
1/2 cup heavy cream
Plain yogurt, torn fresh mint, and naan, flatbread, and cooked rice, for serving

Steps:

  • Heat ghee in a large Dutch oven over medium. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a 4-6-quart slow cooker. Place onion, garlic, and ginger in same pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes. Transfer mixture to slow cooker. Add broth, potatoes, tomato purée, and cream to slow cooker, season with salt and pepper, and stir to combine. Cover and cook until potatoes are tender and chicken is falling off the bone, 7-8 hours on low or 4-5 hours on high. Remove skin and bones from chicken, if desired, and return meat to slow cooker; season stew with salt and pepper. Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice. Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
  • Use Fresh Ingredients: Fresh tomatoes and other vegetables will give your dish the best flavor. If you can, try to use organic ingredients whenever possible.
  • Don't Skip the Marinating Step: Marinating the chicken in yogurt and spices helps to tenderize it and infuse it with flavor. If you're short on time, you can marinate the chicken for as little as 30 minutes, but longer is better.
  • Sear the Chicken: Searing the chicken before adding it to the sauce helps to lock in the juices and give it a nice browned crust. Make sure the chicken is well-browned on all sides before removing it from the pan.
  • Use a Good Quality Tomato Sauce: The tomato sauce is the base of this dish, so it's important to use a good quality sauce. Look for a sauce that is made with fresh tomatoes and has a rich, flavorful taste.
  • Simmer the Sauce: Simmering the sauce for a while allows the flavors to meld and develop. The longer you simmer the sauce, the better it will taste.
  • Serve with Your Favorite Sides: Indian tomato chicken can be served with a variety of sides, such as rice, naan bread, or vegetables. Choose sides that you think will complement the flavors of the chicken and sauce.

Conclusion:

Indian tomato chicken is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new Indian dish to try, give Indian tomato chicken a try. You won't be disappointed!

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