I can’t help but feel excited about the delightful dish of Tomato Murgi! With the addition of a few special ingredients, this traditional recipe undergoes a fabulous transformation. The tangy taste of the tomatoes and cream gives it a refreshing twist that is loved by both kids and adults. I’ve added a pro tip to take the flavour up a notch, making it a star dish with its strong savoury umami flavour. Pair it with roti or rice for a super-satisfying midweek meal.
Prep Time – 30 minutes
Cook Time – 45 minutes
Total Time – 75 minutes
Servings – 4
Ingredients :
Chicken – 800 gm
Onions – 300 gm
Red chillies – 5
Ginger – ½ inch piece
Garlic – 2 cloves
Cloves – 3
Cinnamon – 1 stick
Tomatoes – 450 gm
Butter – 40 gm
Vinegar – 2 tbsp
Salt – to taste
Cream – 2 tbsp ( for garnish )
Coriander – for garnish
Method :
1 ) Clean and joint chicken.
2 ) Boil together finely chopped tomatoes and a quarter of the onions ( chopped ) with about 2
cups of water. When cooked, pass through a sieve.
3 ) Grind using the vinegar, the red chillies, ginger, garlic, cloves and cinnamon.
4 ) Slice the remaining onions. Heat butter. Add onions and fry. Remove.
5 ) Add ground ingredients and fry lightly. Add chicken, fried onions, salt and remaining vinegar.
Cook, covered on a slow fire. When half done, add tomato and onion sauce. Cook gently till
chicken is very tender. Garnish with cream and coriander leaves. Serve hot.
Pro tip: add 50ml ofchicken stock when adding Vinegar.
