This is a really nice Indian recipe, taught to me by an elderly Indian lady, who used to cook for all her family. It is a simple recipe and tastes lovely served with rice. You can also use mutton instead of chicken.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.

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  • Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan, and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

240 calories; 9.9 g total fat; 59 mg cholesterol; 62 mg sodium. 14.1 g carbohydrates; 24.6 g protein; Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2006
This was superb!!! Thanks so much for this recipe. Out of necessity I had to use 5 chicken thighs that I poached beforehand. Added a 15 oz. can of diced tomatoes and kept the thighs whole. Added the broth from the poached chicken as needed and salt. Since I prefer food with substance didn't blend and added some fresh green beans. This was absolutely wonderful. Not one spice overpowers the other one. I did add 3 cloves garlic but again I'm a garlicholic. You can taste the individual spices and they add different levels of flavor to the dish. Wow! again a great new Indian recipe for us Indian food lovers! Served w/"Indian Style Basmati Rice" from Allrecipes. Read More
(36)

Most helpful critical review

Rating: 3 stars
08/29/2007
The flavors don't blend very nicely. Tastes like chicken in tomato sauce. Try the Tikka Masala recipe it's much better. Read More
(12)
57 Ratings
  • 5 star values: 24
  • 4 star values: 19
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
06/24/2006
This was superb!!! Thanks so much for this recipe. Out of necessity I had to use 5 chicken thighs that I poached beforehand. Added a 15 oz. can of diced tomatoes and kept the thighs whole. Added the broth from the poached chicken as needed and salt. Since I prefer food with substance didn't blend and added some fresh green beans. This was absolutely wonderful. Not one spice overpowers the other one. I did add 3 cloves garlic but again I'm a garlicholic. You can taste the individual spices and they add different levels of flavor to the dish. Wow! again a great new Indian recipe for us Indian food lovers! Served w/"Indian Style Basmati Rice" from Allrecipes. Read More
(36)
Rating: 5 stars
06/24/2006
This was superb!!! Thanks so much for this recipe. Out of necessity I had to use 5 chicken thighs that I poached beforehand. Added a 15 oz. can of diced tomatoes and kept the thighs whole. Added the broth from the poached chicken as needed and salt. Since I prefer food with substance didn't blend and added some fresh green beans. This was absolutely wonderful. Not one spice overpowers the other one. I did add 3 cloves garlic but again I'm a garlicholic. You can taste the individual spices and they add different levels of flavor to the dish. Wow! again a great new Indian recipe for us Indian food lovers! Served w/"Indian Style Basmati Rice" from Allrecipes. Read More
(36)
Rating: 5 stars
12/01/2006
Excellent with basmati rice and naan bread! I used a 28oz can of whole peeled tomatoes. Tossed them in the blender with the onion mixture and added some of the juice from the can to help thin it down. Read More
(26)
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Rating: 4 stars
08/17/2007
It was pretty good after a few minor changes. First I added salt since the recipe didn't call for any. Then I found it to be a little too tomatoey and spicey so I added about a cup of plain yogourt which did the trick. Also when pureeing it I would advise you to puree the onions and cumin first cuz the cumin seeds stay whole if pureeing with the tomatoes. Also I used beef pieces(for stir fry) and sauteed them a bit in the pan before adding the rest. It came out really good. I loved the flavor of the spices together. Served with basmati rice. Read More
(25)
Rating: 3 stars
08/29/2007
The flavors don't blend very nicely. Tastes like chicken in tomato sauce. Try the Tikka Masala recipe it's much better. Read More
(12)
Rating: 5 stars
04/24/2007
Never knew how to make curry and I didn't realize how easy it actually was. I threw mine together using a 15oz can of diced tomatoes and used 3 cloves of garlic instead of one. I too like another reviewer am a garlicaholic. I actually had a blender handy and pureed it real quick and it turned out great! I threw it on top of some whole grain rice and it made a great meal. Also when it says simmer gently I d recommend placing a lid partway over it. The sauce is thick making the bubbles bigger causing it to splatter a bit. Read More
(10)
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Rating: 5 stars
05/11/2012
A very tasty and easy to make curry. I made the garam masala fresh: yum! Read More
(5)
Rating: 4 stars
03/06/2007
I like the spiciness of this recipe and its authenticity. Instead of using fresh tomatoes I used two cans of diced tomatoes (no salt added) and skipped the pureeing. Made it much simpler and I preferred the consistency. I also appreciate that this is a low-fat meal. Not having to brown the chicken is a plus. Read More
(5)
Rating: 5 stars
05/03/2007
Excellent! and easy to make too! Read More
(5)
Rating: 4 stars
11/06/2008
This dish tasted good but I think it needed more spices maybe more garam masala. It tasted a little too close to spaghetti sauce. But we still enjoyed it. Changes: I used 1 large onion 2 14-oz. cans of diced tomatoes and added mixed vegetables to it at the end. I'll probably make it again but with more spices. Read More
(4)