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Indian Tomato Chicken


"Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. This dish is a family favorite. I have also taken it to potlucks and served it to guests in my home. Everyone asks for the recipe. It is a great slow cooker meal, too."
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2 h 15 m servings 134 cals
Original recipe yields 6 servings

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  1. Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
  2. Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
  3. Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

Nutrition Facts

Per Serving: 134 calories; 5.4 g fat; 6.9 g carbohydrates; 14.7 g protein; 57 mg cholesterol; 547 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 191
  1. 264 Ratings

Most helpful positive review

I'm Indian, and this recipe is pretty darn authentic as far as the ingredients are concerned, with the exception of the bay leaves (we use curry leaves) and the nutmeg. It's nearly identical to ...

Most helpful critical review

want to like it, but missing something....not salty enough. cooked it for 1.5 hrs and still not really right.

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Least positive

I'm Indian, and this recipe is pretty darn authentic as far as the ingredients are concerned, with the exception of the bay leaves (we use curry leaves) and the nutmeg. It's nearly identical to ...

This was great! The only thing I did differently was not haul out the food processor for the paste. I just chopped onion fine, crushed my garlic with my garlic press, and grated my ginger. I ...

I've made this several times now and my husband loves it. I've followed the advice of others and simmer 45 minutes covered and 45 uncovered. This recipe as written does not make a lot of sauce...

Very good (and simple) tomato-type curry recipe. My husband, who normally doesn't like dishes this spicy, loved it. I will definitely make it again. Changes I made: I used thinly slic...

Excellent. Has a beautiful spicy Indian flavor. May not be that authentic (?), but was very tasty. <br> Regarding ingredients, I skipped the food processing, instead just cut the onions re...

WEll, this was our Valentine dinner tonight. I've made so many other things this past week, I decided to cook a low maintenance meal. This took very little time to make and it produced a great...

OMG this recipe was sooo tasty. Even though I had to improvise cause I didn't have turmeric (I just used about a teaspoon of curry powder), nor ground cardamom (used 2 whole cardamom pods), and ...

I braised this in the oven for the afternoon. A unigue and flavourful twist for cheap old chicken thighs. In the future I'll use a combination of boneless skinless thighs and boneless skinless ...

Absolutely Delicious with a couple of "adjustments" I doubled the spices except the cumin which I tripled and used about a 3" piece of ginger root. I left out the bay leaves and didn't have nut...