Murg Tamatari / Chicken in Tomato & Spices is one of the rustic curries. Served with Bajri ka Rotla / Pearl Millet Flour Roti.
The simplicity of a farm life and the little things associated with it. Who would have thought that a shower of rains accompanied by hot piping Murg Tamatari and the hot rotla served direct from the tavdi (clay girdle) would bring so much happiness to the people on the dastarkhwan. Reminiscing the old memories, when the showers of rains blessed us this morning , I prepared the Murg Tamatari with some Bajri Rotla
Whenever it rains, K would remember this type of food. And would say today’s the day for this rustic curry. And would insist that this be prepared and served with either Bajri Rotla or Jowar ki Bakhri. We Indians love our food and our spices. Our food is always associated with occasion , memories and family. So it’s no wonder you will find people enjoying different types of food with rains. For some it is different types of hot pakora while for carnivores like us would prefer our meat in any form.
This recipe of Murg Tamatari is very rustic and thus spicy. The combination of spices like cumin, black cardamom, green cardamom and cinnamon are dry roasted and later crushed in mortar & pestle. This crushed masala gives a unique flavor and aroma to the gravy. Combined with usual indian spices the end result is a balance curry with the right amount of spiciness, sourness and aroma.This curry goes well with any kind of chapati and rice. But I have made Bajri Rotla. It is a special type of Roti prepared with pearl millet flour. I will make a different post for it later. Till then enjoy this delicious rustic curry.
Huma Kalim
Serves 2 to 3
Murg Tamatari / Chicken in Tomato & Spices is one of the rustic curries. Served with Bajri ka Rotla / Pearl Millet Flour Roti.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- (I)For Dry Roasting
- 1 black cardamom
- 2 pc green cardamom
- 2 cloves
- ½ tsp cumin seed
- (II)
- 500 gm chicken
- 2 onion medium size finely chopped
- 1 bay leaf
- 4 green chilly finely chopped
- 2 tbsp ginger garlic paste
- 2 medium size tomato chopped
- (III)
- ½ tsp turmeric powder
- 1 tsp red chilly powder
- 1 tsp coriander powder
- Salt to taste
- 6 to 7 tbsp Oil
- 3 cups water
- Chopped coriander for garnish
Instructions
- Dry roast all the Ingredients (1) and cool. Crush it coarsely in mortar & pestle. Keep aside.
- In a deep vessel heat oil. Add in bay leaves.
- Now add the chopped onion and green chillies and sauté till brown.
- Add the ginger garlic paste and fry on medium heat for few seconds.
- Now increase the flame & add chicken and salt. Saute on high flame for about 3 to 4 minutes stirring continuously.
- Later reduce the flame to medium and add the dry masala – turmeric, red chilly & Coriander powder. Continue to sauté while stirring continuously so the masala doesn’t burnt at the bottom.
- Add in the chopped tomatoes and cook till it is dissolved and oil starts coming from the side. This will take about 10 minutes on medium flame.
- Lastly add in water. Cover and cook for 10 to 15 minutes till the desired consistency of gravy.
- Uncover and add the crushed masala. Cover again & let it sit for 5 minutes.
- Serve with any type of roti or rice
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