Tomato Chicken

Chicken cooked in tomato puree with a methi seasoning

Recipe by Ranjana of Woodbridge, US

This is a simple recipe I created myself. For a vegetarian version, I use fried okra instead of chicken

Ingredients non vegetarian 6 servings

    • 1 Whole Chicken cut into 12 pieces
    • 1/2 teaspoon methi seeds
    • A sprig of curry leaves
    • A cup of tomato puree
    • 5-6 cloves of fresh garlic
    • Salt, chillipowder to taste
    • Cooking oil


    1. Wash the chicken
    2. Make a paste of the garlic and smear the chicken with the same
    3. Keep aside for 1/2 hour
    4. In a heavy bottomed pan, add oil and put in the methi seeds. When they begin to splutter add the curry leaves and the marinated chicken.
    5. Fry the chicken in this mixture till the raw smell of garlic disappears. Chicken should be almost done.
    6. Add the tomato puree, salt and chilli powder.
    7. Simmer and let the tomato puree seep into the chicken
    8. You may add a little water if you like your gravy thin.
    9. When the oil comes out on top, the chicken is ready.

    Tastes best with white rice



    Very Good! I made this chicken and it came out good. The only changes I would recommend is using chicken thighs, drumsticks and wings instead of the whole cut-up chicken. The chicken breast pieces dried out. I added 1 tsp. salt, 1/2 tsp. kashmiri chilli powder and 1/2 tsp. red chilli powder and it tasted perfect. I will definitely make this recipe again. Great as appetizer if not added any water. Thank you!

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