Ginger Tomato Chicken

    2 hours 15 minutes

    Long slow simmering brings out the flavour in this fantastic Indian chicken dish. Serve garnished with coriander and with basmati rice on the side.

    261 people made this

    Serves: 6 

    • 1 large onion, quartered
    • 4 cloves garlic
    • 1 slice fresh ginger
    • 1 tablespoon olive oil
    • 2 teaspoons ground cumin
    • 1 teaspoon ground turmeric
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon ground cardamom
    • 1 cinnamon stick, broken
    • 1/4 teaspoon ground cloves
    • 2 bay leaves
    • 1/4 teaspoon ground nutmeg
    • 6 large skinless chicken thighs
    • 1 (400g) tin crushed tomatoes

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Place onion, garlic and ginger in a food processor and blend into a paste. Heat oil in a large frying pan over medium heat, add onion paste and fry, stirring continuously, for about 10 minutes.
    2. Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Fry, stirring, further 1 to 2 minutes.
    3. Place chicken pieces in frying pan and stir them around with the spice mixture until they are well coated.
    4. Fry for another 4 minutes, then stir in the tomatoes.
    5. 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.) Remove cinnamon stick and bay leaves before serving.

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    Reviews in English (220)


    Something else. I cooked mine in the slow cooker....i also added 2 tbsp of brown sugar and 2 tbsp of chicken stock powder to boost the flavours...i substituted ground cinnamon for the stick and ground ginger for the fresh as i didn't have exactly what was required and halved the cumin for less spice. I also left the garlic and onion chunky and added diced carrots, potatoes and eggplant, and used skinned chicken drumsticks.....i know...quite a few changes, but my dinner is delicious!  -  23 Jul 2009


    Something else. 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 sliced onions, minced garlic and finely grated ginger instead of pulverising them all together. I fried the onions (along with 4 WHOLE cardamom pods, 4 WHOLE cloves, the cinnamon stick and the bay leaves) until deep golden brown, and then added the garlic and the ginger. Note: In my opinion, the success of recipes like this depends on the quality of the chicken. I've noticed that these packages of boneless, skinless thighs often seem to contain chicken of inferior quality. This recipe would be just as good in my opinion if a good, whole, fresh chicken were cut up into pieces...with the bone left in.  -  08 Oct 2008


    Something else. Excellent. Has a beautiful spicy Indian flavour. May not be that authentic (?), but was very tasty. Regarding ingredients, I skipped the food processing, instead just cut the onions really really small. I used 4-5 chicken breasts, pressed/cut thinly. Regarding cooking/serving, I cooked (step three) for 45 minutes covered, then noticed how liquidy the sauce was, and then for 45 minutes uncovered. The sauce boiled down to a nice thick very flavourful paste. There wasn't enough sauce to serve this over rice or put extra sauce on rice, but the sauce amply covered the chicken and was great. Some reviewers commented that this dish should be mixed with / served with something else like potatoes. So, I served it alongside the Aloo Phujia (potatoes, onions, and tomatoes) recipe from this site and that pair worked very well together.  -  08 Oct 2008