Tamatar murgh (Chicken in tomato gravy)

I had a few tomatoes sitting in my fridge. I had to make some dry chicken preparation for my work lunch box. Therefore, came up with this idea of tomato chicken. In India, tomato is used in almost every chicken gravy. Hence, tomato coupled up with Indian spices cannot go wrong with the chicken. And I so much love the tanginess of tomatoes. With the wish to highlight the flavors of tomato, and therefore decided on omitting onion and reducing the amount of ginger-garlic. The flavor of nigella seeds is one of my favorites. And sesame seeds added a hint of rich creamy flavor. Overall it turned out to be a very good and simple preparation, which I will surely cook again, for my lunch box or a simple lunch/dinner.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 3)

500g chicken

1inch ginger

3cloves garlic

250g tomato

1sp cumin powder

1sp coriander powder

1/2sp turmeric powder

1sp nigella seeds

Salt, sugar

Oil

Spice mix:

1 dry red chili

1 black cardamom

4-5 cloves

1inch cinnamon

1tbsp sesame seeds

METHOD:

1.      Make a paste of ginger garlic. Dice the tomatoes.

2.      Roast the ingredients of spice mix and coarsely grind.

3.      Heat oil in a wok. Rub the nigella seeds on palm and add it to the oil. Let it splutter.

4.      Add the ginger garlic paste and fry for a minute.

5.      Add the spice mix, cumin, coriander, turmeric powder. Add salt and a pinch of sugar. Fry for another minute.

6.      Add the diced tomato. Fry on medium heat until it leaves oil on the sides.

7.      Now add the chicken pieces.

8.      Cook on low-medium heat until the chicken is cooked.