Servings : Serves 4-5
A lovely simple spicy chicken dish, that is mainly flavoured by fresh chopped tomatoes and ginger. I love adding capsicum/pepper in this dish too, it adds to the wonderful aroma and gives a fantastic yummy finish.
Ingredients for Chicken Marinade
- 1 chicken, cut into small pieces (12 or more) - marinate chicken for at least an hour, up to overnight in the ingredients below
- 1 tsp. ginger
- 1 tsp. garlic
- 2 tsp. red chilli powder
- 1/4 tsp. turmeric powder
- 2 tbsp. plain yoghurt
- 2 tsp. lemon juice
- 1 tsp. coriander seeds, roasted then grinded into a powder
- 1 tsp. cumin seeds
- 3 whole pepper
- 2 cloves
- 2 pieces cinnamon sticks
- 2 cardamom pods
- 1/4 cup oil + 2 tbsp. butter
- 2 onions, chopped finely
- 6-8 medium tomatoes, chopped finely
- 1 chopped capsicum/pepper (optional)
- 1 tsp. fenugreek/methi leaves
- 2-3 green chillies, slit
- 1 tsp. red chilli powder
- 1 tsp. ginger paste
- 1/2 tsp. garlic paste
- 1/2 tsp. cumin powder
- 1/2 tsp. garam masala
- salt to taste
- julienned ginger for garnishing
- coriander leaves, chopped
Heat the oil n butter, add the whole spices (cumin, cardamom, cinnamon, pepper, cloves). Once they start to sputter, add the fenugreek/methi leaves, followed by the chopped onions. Fry the onions on medium heat until golden, then add the ginger and garlic, followed by the chopped tomatoes and 1 green chilli. Cook until the tomatoes reduce in amount and thicken up, releasing the oil.
Turn up the heat to high, now add the marinated chicken pieces. Stir fry them in this mixture on high heat for 5 minutes until the chicken turns color, then reduce the heat to low, add the cumin powder, chili powder and coriander powder plus half a cup of warm water. Cover the pot and let the chicken simmer on low heat for about 10 minutes.
Check on it, stir and add some salt, then cover again and let it cook for another 8-10 minutes. Now check on the chicken, add the chopped capsicum/pepper, adjust salt and add the second green chilli plus a bit of the coriander leaves (if you’re not using capsicum, just add the salt and green chilli n coriander leaves at this point).
Cover and simmer again for another 5-8 minutes or until the capsicum has started to soften. Check if the chicken is done, squeeze the juice of half a lemon, sprinkle the garam masala and some chopped coriander. Turn off the heat once the chicken is done.
Leave it to rest for about 20 minutes covered before serving so that the flavours get properly infused into the chicken. Garnish with ginger and more coriander, and serve with either rice or naan…or whatever else you prefer.
I tried this recipe out today
I tried this recipe out today and the family loved it. Thank you!
I have a question if you dont
I have a question if you dont mind, if I wanted to modify this and other chicken recipes of yours to make it with mutton instead (husband doesn’t eat chicken), then what would be the difference in the cooking process? Since mutton usually takes longer to cook, would you suggest pre-cooking it and then using it in the recipe, if so how? Thank you!
Yes you can use mutton, and
Yes you can use mutton, and yes pre-boil it at least three-quarters done before using in the recipe. 🙂
My husband is a huge chicken
My husband is a huge chicken fan and lets just say I only know the basics of cooking chicken. I tried this recepie and he loved it, according to him this is the best ‘handi’ I’ve ever made for him. Although, I found adding capsicum gave it the taste of chicken jalfrezi, but all in all it was great. JazakAllah for such a great recepie!
tried this today for an
tried this today for an iftaar party and it was delicious! Everyone loved it! Jazakallah sister!
A general question for all of your lovely recipes, what is the approximate weight of each tomato which you use in your cooking?
W/Salaam, around 50g more or
W/Salaam, around 50g more or less. 🙂
Awesome recipe. Simple and
Awesome recipe. Simple and very tasty. Thanks fr your website.
Salaam! Quick q-every time I
Salaam! Quick q-every time I cook chicken, I never have enough of the oily sauce like in the pictures-my chicken comes out dry. Am I not cooking he tomatoes long enough? Thanks!
W/Salaam, yes by cooking the
W/Salaam, yes by cooking the tomatoes on very low heat the oil will seep out of them. But you also need to use enough oil to begin with, if it is very very little then it will not remove any oil on cooking.
Hi fauzia maam, this is more
Hi fauzia maam, this is more of a fun thank you comment.. So i tried this karahi chicken recipe and like others it turned out soooo amazing that even my MIL ( expert cook) praised it and thats a really big thing for me as im in a “learn by mistakes “stage so thanx so much for dat
Today i decided to make pasta n suddnly i thought of using this recipe gravy and ull b surprised that i again got complimented for it
So i am writing this to thank you.. Really thanx a lot for ur amazing amazing recipes
Hi, thank you so much for
Hi, thank you so much for such a generous loving message! Very happy to know the dish turned out well and love the idea of using the leftover in pasta!
Salam, can i ise tomato sauce
Salam, can i ise tomato sauce instead of fresh tomatoes and how much? Thank you in advance
By tomato sauce do you mean
By tomato sauce do you mean ketchup or blended tomatoes? Do not use ketchup for this one (ketchup is known as tomato sauce in some places). If it is blended tomatoes or passata then that is fine.
Do you think it would be OK
Do you think it would be OK to use kala jeera (the little black cumin seeds), or would you recommend against it? (I’m all out of the other kind and trying to avoid a trip to the store;) Thanks!
Kala jeera have a very
Kala jeera have a very different taste and aroma, you can use it if you like otherwise if you have cumin powder you can just omit the regular cumin seeds.
Bless you for your prompt
Bless you for your prompt reply! I suspected as much and would much rather make the dish properly. Thanks for the confirmation:)
AOA. I need some help plz. If
AOA. I need some help plz. If i use boneless chicken will the recipe and method remain the same? also how much boneless chk shud i use for 8-10 ppl? waiting for ur reply 🙂
W/Salaam, for boneless
W/Salaam, for boneless chicken, the same method and recipe will apply and 1 kg would serve around 8 people.
Thank you. Much appreciated :
Thank you. Much appreciated 🙂