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Indian Tomato Chicken

Indian Tomato Chicken
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Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Servings: 6



One large onion, chopped

Four cloves garlic, chopped

1 slice fresh ginger root

1 tbsp. olive oil

2 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. salt

1 tsp. Ground black pepper

½ tsp. ground cardamom

1 (1 inch) piece cinnamon stick

¼ tsp. ground cloves

Two bay leaves

¼ tsp. ground nutmeg

Six skinless chicken thighs

1 (14.5 oz.) can of whole peeled tomatoes, crushed



Combine onion, garlic, and ginger in a food processor to create a paste. In a large skillet, heat the oil over medium-high heat. Add the onion paste, and cook, turning frequently, for about 10 minutes.

Cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves, and nutmeg should all be stirred in. 1 to 2 minutes of starting while sautéing. Paste the chicken pieces in the skillet with the spice mixture to coat them thoroughly.

After four more minutes of sautéing, add the tomatoes’ liquid and stir. Simmer on low heat for one to two hours or until the oil has separated from the liquid. Sometimes stir. (Note: If the sauce is uncovered, it will thicken; add water or keep the pot covered.)

Indian Tomato Chicken
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