Tomato chicken curry recipe with step-by-step photos and a video recipe. This Tomato chicken is a simple and tasty chicken dinner recipe that combines chicken with a savory tomato-based sauce. You can make this simple chicken curry with tomatoes in one pot, with simple ingredients, perfect for a weeknight dinner. Serve it with Naan, Jeera rice, or steamed rice. Dairy-free and Gluten-free recipe.
This tomato chicken curry tastes tangy and mildly spicy. It is easy to customise. You can adjust the spices as per your taste. This is the dish that your whole family can enjoy including the kids.
Similar recipes with a combination of fresh tomatoes and chicken you may like are Tomato Chicken Spinach Pasta, Chicken Jalfrezi, Chicken Pathia, and Tomato Chicken and Rice.
About Tomato Chicken Curry
Tomato chicken curry is a popular dish in many cuisines around the world and can be prepared in various ways. Here's a simple restaurant-style tomato chicken curry recipe.
This chicken curry with tomato combines tender chicken pieces with a tangy, spicy, and flavorful tomato-based sauce that will leave you craving more.
Tomatoes are added twice in this tomato chicken curry recipe. First, in the form of tomato puree that forms the gravy, and secondly, towards the end, in the form of diced tomatoes, as garnish.
You may also like these other popular chicken dinner recipes from this website:
- Chicken Pathia
- Chicken Masala
- Madras Chicken Curry
- Restaurant Style Chicken Curry
- Mangalorean Chicken Sukka
- Chilli Chicken Gravy
- Garlic Chicken Curry
Ingredients and Substitutions
- Chicken - You can use either boneless skinless chicken (breasts or thighs) or chicken with bones (bone-in chicken).
- Tomato - Juicy summer fresh tomatoes are the soul of this tomato chicken curry dish. You can substitute it with tomato passata or canned tomatoes.
- Onions - I have used red onion in this recipe.
- Ginger-garlic paste - It gives a very nice aroma and flavor to the dish. I have used homemade ginger-garlic paste. You can use store-bought too. Do not skip adding it.
- Flavoring - Salt, ground black pepper, Kashmiri red chili powder, spicy red chili powder, coriander powder, turmeric, garam masala powder, and cumin powder. If you do not have all the spice powders add 2 teaspoon curry powder and ½ teaspoon garam masala powder.
- Lemon Juice - Brightens the flavor of the dish. Skip if you do not have it.
- Oil - You can use any cooking oil with a high smoke point and a neutral flavor. I have used sunflower oil to make this recipe.
- Cumin - Adds a very nice flavor when added to the tempering. Skip if you do not have it.
- Bay leaf - Skip if you do not have it.
- Bell Peppers - I have used red and green colored bell peppers. The addition of bell peppers is completely optional. You can skip adding it or add any other vegetable of your choice like mushroom or spinach.
- Kasuri Methi (Dried fenugreek leaves) - This gives a nice aroma and flavor to this chicken curry with tomatoes. Skip if you do not have it.
- Green Chili - If you do not like spicy dishes skip adding them.
- Fresh Coriander Leaves or Cilantro - It adds a fresh flavor to the dish. Substitute it with parsley.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Tomato Chicken Curry (Step by step instructions with photos)
Preparations
- To marinate the chicken - In a mixing bowl, combine chicken, salt, pepper, and lemon juice. Marinate for 30 minutes.
- Chop bell peppers, onion, tomatoes, and green chili.
- Puree fresh tomatoes in a blender. Keep it aside.
- Keep all the spice powders ready.
Making tomato chicken curry recipe
- Heat 2 tablespoon of oil in a heavy bottom pot or pan over medium heat.
- Add cumin and bay leaf. Sauté until aromatic.
- Stir in onions, and sauté until onions are translucent.
- Add diced onions and bell peppers. Sauté until bell peppers are slightly soft.
- Add marinated chicken and ginger-garlic paste. Stir and cook for 2-3 minutes.
- Add spice powders. Stir to combine the chicken with spice powders.
- Add tomato puree. Combine and cook until tomato puree comes to a boil.
- Cover with a lid & cook on low heat until the chicken is cooked.
- Once the chicken is cooked, taste the gravy and add salt (if required).
- Stir in tomato cubes, Kasuri methi, green chili, and coriander leaves.
- Cover & cook on low heat for 2 minutes or until the tomatoes are slightly soft as per your liking. Remove from heat.
- Chicken curry with tomatoes is ready to serve. Serve with Naan or steamed rice.
Recipe Tips & Notes
- Marinate the chicken for at least 30 minutes. It makes the chicken tender and flavorful.
- When you add the diced tomatoes to the chicken curry at the end, cook them for 2-3 minutes on low heat or until they are slightly soft. There should not be a raw smell coming from it. But do not overcook it as it will become mushy.
- If you do not have all the spice powders then add 2 teaspoon curry powder and ½ teaspoon garam masala powder.
- Add red chili powder as per taste. If you prefer less spicy, add less and skip the addition of spicy red chili powder.
- The addition of bell peppers is completely optional. You can skip adding them or add any other vegetables like mushrooms or spinach.
- If tomatoes are sour, you can add ½ teaspoon sugar or honey at the end to balance the flavors.
What to serve with tomato chicken curry?
- Naan
- Jeera Rice
- Steamed Rice
- Serve it over mashed potatoes, boiled pasta, or noodles.
- Pair it with Salad or Raita as a side dish for a complete meal.
Variations that you can try
- Creamy Tomato Chicken - Make it creamier; add ½ cup heavy cream, coconut milk, or cheese towards the end.
- You can add any other vegetables like mushrooms, carrots, peas, or spinach.
- Make it vegetarian - You can substitute chicken with paneer or tofu.
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Tomato Chicken Curry Recipe
Tomato chicken curry recipe with step by step photos and a video recipe. This chicken curry with tomatoes is a simple and tasty chicken dinner recipe that combines chicken with a savory tomato-based sauce. You can make this tomato chicken in one pot, with simple ingredients, perfect for weeknight dinners. Serve it with Naan, Jeera rice, or steamed rice. Dairy-free and Gluten-free recipe.
Servings 4 people
Equipment
- 1 Heavy bottom pot or pan with a lid
Ingredients
To marinate the chicken
- 500 g chicken bone-in or boneless
- salt to taste
- 1 teaspoon ground black pepper
- 2 teaspoon lemon juice substitute vinegar
For Tomato chicken curry
- 2 tablespoon oil
- 1 teaspoon cumin
- 1 bay leaf
- 2 red onions chopped
- ½ onion cut it in half, and separate petals
- ½ red bell pepper deseeded and diced (optional)
- ½ green bell pepper deseeded and diced (optional)
- 2 tablespoon ginger-garlic paste
- 300 g tomato puree 4 fresh tomatoes blended to make puree or use tomato passata
- 1 tomato deseeded, cut into cubes
- 1 teaspoon Kasuri Methi roasted & crushed
- 1 green chili slit
- coriander leaves
Spice powders
- 1 teaspoon Kashmiri red chili powder substitute paprika, add as per taste
- ½ teaspoon spicy red chili powder
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
Instructions
How to make Tomato Chicken (Step by step instructions with photos)
Preparations
- To marinate the chicken - In a mixing bowl, combine chicken, salt, pepper, and lemon juice. Marinate for 30 minutes.
- Chop bell peppers, onion, tomatoes and green chili.
- Puree fresh tomatoes in a blender. Keep it aside.
- Keep all the spice powders ready.
Making tomato chicken recipe
- Heat 2 tablespoon of oil in a heavy bottom pot or pan over medium heat.
- Add cumin and bay leaf. Sauté until aromatic.
- Stir in onions, sauté until onions are translucent.
- Add diced onions and bell peppers. Sauté until bell peppers are slightly soft.
- Add marinated chicken and ginger-garlic paste. Stir and cook for 2-3 minutes.
- Add spice powders. Stir to combine the chicken with spice powders.
- Add tomato puree. Combine and cook until tomato puree comes to a boil.
- Cover with a lid & cook on low heat until the chicken is cooked.
- Once the chicken is cooked, taste the gravy and add salt (if required).
- Stir in tomato cubes, Kasuri methi, green chili and coriander leaves.
- Cover & cook on low heat for 2 minutes or until the tomatoes are slightly soft as per your liking. Remove from heat.
- Tomato chicken curry is ready to serve. Serve with Naan or steamed rice.
Notes
- Marinate the chicken for at least 30 minutes. It makes the chicken tender and flavorful.
- When you add the diced tomatoes at the end, cook them for 2-3 minutes on low heat or until they are slightly soft. There should not be a raw smell coming from it. But do not overcook it as it will become mushy.
- If you do not have all the spice powders then add 2 teaspoon curry powder and ½ teaspoon garam masala powder.
- Add red chili powder as per taste. If you prefer less spicy, add less and skip the addition of spicy red chili powder.
- The addition of bell peppers is completely optional. You can skip adding them or add any other vegetables like mushrooms or spinach.
- If tomatoes are sour, you can add ½ teaspoon sugar or honey at the end to balance the flavors.
- Storage suggestions
- If you are planning to store this tomato and chicken curry then store it within 2 hours of cooking.
- Refrigerator - Let the curry cool down to room temperature. Transfer it to an airtight container and store it in the refrigerator. Stays good for 2 days.
- Reheat - Stir in some chicken broth or water in the curry. Reheat the curry on low-medium heat until piping hot and serve.
- Freezer - Let the curry cool down to room temperature. Transfer it to an airtight freezer-safe container and store it in the freezer. Stays good for a month. Thaw it overnight in the refrigerator. Stir in some water, reheat until piping hot, and serve.
- Do not restore the curry once you reheat it. It is better to store it in small portions and take out the portion you are ready to eat.
philomela arias
yummy and delicious