Tamatar Murgh

Tamatar Murgh

Today was one such day when I was out of ideas to prepare a chicken curry. Thats when suddenly I recollected the video that I had posted on my blog a while back where Rani Kulsum Begum was dishing out a delicious Tamatar Murgh curry. I tried her recipe today with a few changes of my own here and there and it was one ambrosial yet a simple curry to prepare.

Tamatar Murgh – Chicken simmered in crushed tomato sauce


تيل/Canola oil – 3 tbsp
ثابت کلونجی/Nigella sativa seeds – 1 tsp
ثابت زیرہ/Cumin seeds – 1 tsp
میتھی دانہ/Fenugreek seeds – 1/2 tsp
رائی/Mustard seeds – 1 tsp
ادرَک لہسن مسالہ/Ginger-garlic paste – 3 tbsp
کری پتہ/Curry leaves – 2 sprigs, fresh
زیرہ پاوٴڈر/Dry roasted Cumin seed powder – 1 1/2 tsp
دھنیا پاوٴڈر/Dry roasted Coriander seed powder – 2 tsp
سرخ مرچ پاوٴڈر/Red Chilli powder – 2 1/2 tsp
پساہوا ٹماٹر ٹين والا/Canned Crushed tomatoes – 400 ml
نمک/Salt – 2 tsp
مُرغ/Whole Chicken with bone – skinned and cut into pieces (around 1.5 kg)
گرم مسلہ پوڈر/Garam masala powder – 1/2 tsp


In a large non-stick saucepan or a saute pan at medium high heat, pour in oil and as soon as it warms up, add the nigella seeds, cumin seeds, fenugreek seeds and mustard seeds. As they begin popping and spluttering, add the ginger-garlic paste and fry for a minute. Add the curry leaves and fry them along for a few seconds. Add the dry roasted cumin and coriander seed powders as well as the red chilli powder and mix well. Pour in the crushed tomatoes and mix well, let cook uncovered for 2 minutes. Add salt and chicken and mix well. Spread the chicken so that it is in a single layer. Cook uncovered at medium heat for 5 minutes. Then, cover with a lid and let cook for 25-30 minutes or until the chicken is tender and well cooked, stirring it gently occasionally. Uncover the lid and cook until the oil is floating on top and the tomato masala is dry and clinging to the chicken, around 8-10 minutes. Add garam masala powder and mix well. Serve warm.

Note: If you like to have a saucy masala instead of a dry clinging masala, do not cook uncovered furthur in the last stages.


12 thoughts on “Tamatar Murgh

  1. great twist…I made this for my friends, and they were literally swept off their feet….the tanginess of the dish is the real trick.Thanks for posting, and take care.

  2. This recipe is very delicious mona.
    I made it today for lunch with Baghara Chawal ….I followed the recipe, but I did not add tomatoes because one of my family in a special diet & don’t eat tomatoes (I add 400 ml water) …
    I forgot to add nigella seeds and add some of Fenugreek Leaves…
    insha allah next time I’ll try the exact recipe 🙂

  3. Hi Mona,
    your chicken tomato masala looks absolutely delicious!! nice appetizing colour!! good luck for the event and do collect your award from my blog dear, cheers!!!

    Vinolia, I am on my way! ~Mona

  4. Hi mona, canned crushed tomatoes are hard to find- can it be substituted with canned tomato puree or fresh tomatoes? If yes, what is the quantity? thanks!!

    Zee, I suggest you use around 1lb fresh diced tomatoes (puree them in a blender, or you can also blanch tomatoes if you do not want a chunky sauce) instead of the amount for canned crushed tomatoes indicated above. Do add more or less according to your wish. ~Mona

  5. WOOOOOOOOOOW THIS LOOKS YUMMY MONA I LIKE IT………mona i stay in jeddha very close to MECCA SHAREEF…… i will pray for you and ur family during my visit to mecca…inshallah AND AND AND ASUSUAL I WANT TO BE THE FIRST TO WISH YOU ,,,,A VERY WARM AND HAPPY EID

    AsSalamAlaiKum Nishat, Wishing you and your family a very happy and blessed Eid-ul-Adha from my side too. Jazakallahu Khair for the duas and wishes. Inshallah I will also remember you in my duas, Takecare! ~Mona

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