Tomato Chicken Tarkari


  • 2 lbs. chicken, black and white, skinned, boned, and cut into 1.5-in. cubes

  • 3 cups onion, chopped

  • 2 cups tomatoes, chopped

  • 2 cups chicken stock

  • 1 teaspoon fenugreek

  • 1 teaspoon cumin seeds

  • 1 teaspoon musturd seeds

  • 3 dried red chilies

  • 2 bay leaves

  • 1 tablespoon garlic, minced

  • 1 tablespoon ginger, minced

  • 5 fresh red chilies, minced

  • 1 teaspoon turmeric

  • 1 tablespoon cumin powder

  • 1 tablespoon coriander powder

  • 1 teaspoon fresh ground pepper

  • 4 tablespoons musturd oil

  • Salt to taste

  • 2 tablespoons chopped cilantro for garnish


In large bowl, combine chicken pieces, pepper, turmeric, and salt; toss well. In a non-stick sauce pan, heat oil. To the hot oil, add fenugreek seeds and fry until they turn dark. Add cumin seeds, musturd seeds, dried red chilies and bay leaves; fry for 15 sec. Add chopped onions, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add cumin, coriander, minced chili. Mix it well for a minute or so on low heat. Increase the heat to medium, and transfer chicken pieces into the spice mixture; stir well to brown. Add tomatoes, chicken stock to the browned chicken. Lower the heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.

When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti.