CHICKEN TAMATAR

Jump To Recipe & Video
0 Add to Favorites
Best Season: Suitable throughout the year

Ingredients

1: chicken 1 kg (cut into 12 pieces)

2: tomatoes 1/2 kg (boiled & peeled)

3: red chilli powder 1 tsp

4: salt 1 tsp

5: brown sugar 1 tsp

6: turmeric 1/2 tsp

7: ginger & garlic paste 1 tbsp

8: Bullet green chilli 4

9: imli pulp 4 tbsp (Tamarind)

10: garam masala powder 1 tsp

11: oil 1/2 cup

 

For Tempering:

1: cumin seeds 1 tsp

2: dry or fresh curry leaves 15

3: dry button red chilli 7

4: oil 1/3 cup

 

Instructions

  1. CHICKEN TAMATAR

    1: grind the boiled and peeled tomatoes.

    2: heat oil and add ginger & garlic paste, chicken cooks on high flame till it changes colour.

    3: add salt, red chilli powder, turmeric, brown sugar, and grinned tomatoes mix well, wait for a boil then cover and cook on low to medium flame till the chicken is cooked.

    4: now add imli pulp, garam masala powder, green chilli, water 2 glasses mix, wait for a boil on high flame cover and cook for a further 5 minutes on low to medium flame, then place in a serving dish.

    5: heat oil add cumin seeds, curry leaves, and button red chilli and fry on high flame till changes colour, pour it on the dished curry.

    6: Served hot with naan, roti or boiled rice.

Keywords: chicken curry, chicken recipe, Pakistani recipe, Indian recipe,
File under

Leave a Comment

Your email address will not be published. Required fields are marked *