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Tomato Chicken Curry

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Tomato Chicken Curry
  • Chef:
  • Recipe Servings: 6
  • Cook Time:
  • Curried chicken in a smooth gravy of tomatoes and spices from the famous dhaba in Connaught Place, Delhi.


  • 1 chicken - skinned and jointed
  • 2 Tbsp oil/ butter
  • 2 ground onions
  • 1/2 tsp kashmiri mirch
  • 1.5 Tbsp roasted, ground fennel seeds
  • 1 tsp ginger powder
  • 3 large tomatoes - skinned, deseeded and chopped
  • 2 cloves
  • 2 large cardamoms
  • 350 ml water/ stock


  1. Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
  2. In the same oil, saute onions until golden brown in color.
  3. Add the chilli powder, fennel seeds and ginger powder.
  4. Stir well and season with salt.
  5. Add tomatoes to the pan.
  6. Stir in cloves and cardamoms.
  7. Cook for 5 minutes before adding water/ stock.
  8. Bring to a boil. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.

Anjali »» 1 year ago »»

Loved this recipe! i made it in a rush, last minute. I didnt have any ginger powder/giner left at home that day, so i used a generous serve of garlic..the flavour of fennel seeds was just awesome and made it unique to other chicken curry flavours.