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Tamatar Murgh Yakhni (Tomato Chicken Curry)

Tamatar Murgh Yakhni is a light and tasty chicken curry that combines tender, diced chicken breast with a tangy tomato and yoghurt base. Inspired by Kashmiri-style cooking, this dish is delicately spiced with fennel, cardamom, and cinnamon, making it both fragrant and comforting. The yoghurt adds a creamy richness that balances the acidity of the tomatoes, while the mild warmth of Kashmiri red chilli powder brings a gentle kick. Perfect for a hearty dinner, this curry pairs wonderfully with basmati rice or flatbreads like naan or roti, and it’s versatile enough to suit any occasion.

INGREDIENTS
  • 2 chicken breasts, diced into bite-sized pieces
  • 3 medium tomatoes, finely chopped or blended into a puree
  • 1 medium onion, finely sliced
  • 3 tablespoons plain yoghurt, whisked until smooth
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 tablespoons vegetable oil or ghee
  • 1 bay leaf
  • 4 green cardamom pods
  • 2 cloves
  • 1 small cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 teaspoon Kashmiri red chilli powder (adjust for heat preference)
  • ½ teaspoon turmeric powder
  • 1 teaspoon ground fennel
  • ½ teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped, for garnish
METHOD

  • Heat the oil or ghee in a large pan over medium heat. Add the bay leaf, cardamom pods, cloves, cinnamon stick, and cumin seeds. Fry for about 30 seconds until aromatic.
  • Add the sliced onions and sauté until golden brown, stirring frequently to prevent burning.
  • Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.
  • Add the Kashmiri red chilli powder, turmeric, and fennel powder. Fry the spices briefly to bring out their aroma, then stir in the tomato puree. Cook for about 8-10 minutes, stirring occasionally, until the oil begins to separate from the sauce.
  • Add the diced chicken breasts and stir well to coat them in the spiced tomato mixture. Cook for 5 minutes, allowing the chicken to absorb the spices.
  • Lower the heat and stir in the whisked yoghurt, a spoonful at a time, to prevent curdling. Mix thoroughly.
  • Cover the pan and simmer for about 15 minutes, stirring occasionally, until the chicken is tender and fully cooked. Add a splash of water if the sauce becomes too thick.
  • Sprinkle in the garam masala and adjust salt to taste. Let the curry simmer for another 2 minutes before removing from heat.
  • Garnish with fresh coriander leaves and serve hot.

Shop for Ingredients

Yorkshire Free Range Chicken Breasts

Yorkshire Free Range Chicken Breasts – 2 x 230g

£10.58

Using Tinned Tomatoes in Tamatar Murgh Yakhni

  • Quantity: Use about 400g of tinned tomatoes (roughly one standard tin) to replace the 3 fresh tomatoes. You can blend the tinned tomatoes into a puree or use them as they are, depending on your preference for texture.
  • Type of Tinned Tomatoes: Use chopped or whole peeled tomatoes for a richer and more authentic taste. Avoid pre-flavoured tinned tomatoes (e.g., those with added basil or garlic).
  • Sweetness Adjustment: Tinned tomatoes can sometimes be slightly more acidic than fresh ones. If you find the curry a bit tangier than you’d like, balance it out with a pinch of sugar.
  • Consistency: If your tinned tomatoes make the curry thinner than desired, cook the sauce uncovered for a few extra minutes to thicken it up.

Method Adjustments

When using tinned tomatoes:

  • Add the tinned tomatoes at the same stage where the fresh tomatoes are called for in the recipe.
  • Cook the tinned tomatoes for a good 10-12 minutes, allowing them to break down fully and meld with the spices. This ensures you develop the depth of flavour needed for the dish.

Tinned tomatoes are a great time-saver and work beautifully in curries like this. Just make sure to cook them well to avoid any raw, metallic taste.

Sides and Matches

Sides

  • Steamed Basmati Rice
    A classic pairing for any curry, fluffy basmati rice is perfect for soaking up the fragrant tomato-based sauce.
  • Jeera Rice (Cumin Rice)
    Lightly spiced with cumin seeds and a hint of ghee, this aromatic rice adds an extra layer of flavour to the meal without overpowering the curry.
  • Garlic Naan or Tandoori Roti
    Soft, warm flatbreads are great for scooping up the tender chicken and sauce. Garlic naan adds a subtle garlicky punch that works beautifully with the dish.
  • Cucumber and Mint Raita
    A cooling yoghurt-based side made with grated cucumber, chopped mint, and a pinch of roasted cumin powder. It balances the tanginess of the curry and provides a refreshing contrast.
  • Kachumber Salad
    A fresh salad made with diced cucumber, tomatoes, red onions, and a squeeze of lemon juice, lightly seasoned with salt and black pepper. This crunchy, vibrant salad adds brightness to the meal.
  • Pickled Vegetables (Achar)
    Traditional Indian-style pickles, such as mango pickle or mixed vegetable achar, offer a tangy and spicy contrast to the curry.
  • Papadums
    Light and crispy lentil wafers, either roasted or fried, provide a crunchy texture that pairs well with the soft, saucy chicken.

Matches

  • Sautéed Spinach with Garlic
    Wilted spinach sautéed in a little oil with garlic and a pinch of salt is a simple, healthy side that complements the curry's warmth.
  • Kashmiri Pulao
    A lightly sweet and fragrant rice dish cooked with saffron, nuts, and dried fruits. Its mild sweetness enhances the warmth of the curry.
  • Stuffed Parathas
    Flaky Indian flatbreads stuffed with spiced potatoes or paneer can serve as a hearty accompaniment.

Related Recipes & Guides

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Grid Iron Recipes

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Preparation Time: 15 minutes
Cooking Time: 25-30 minutes

Hot Tips

  • Whisk the yoghurt properly to avoid lumps and add it gradually to prevent curdling.
  • For a deeper colour, you can add a pinch of paprika or more Kashmiri chilli powder.
  • Cooking the tomato base well is key to developing rich flavours, so don’t rush this step.

Pairings

Non-Alcoholic Options

  • Salted Lassi
    A traditional yoghurt-based drink with a pinch of salt and cumin. It cools the palate and enhances the creamy, tangy notes of the curry. For a fresher twist, add a few mint leaves.
  • Mint Lemonade
    A refreshing mix of lemon juice, fresh mint, sugar, and water (still or sparkling). Its zesty, herbal freshness pairs well with the acidity of the tomatoes.
  • Masala Chai
    A spiced Indian tea made with black tea, milk, cardamom, and a touch of ginger. It’s warming and aromatic, perfect for sipping after the meal.
  • Coconut Water
    Chilled coconut water is light, naturally sweet, and refreshing, providing a soothing counterbalance to the spices in the curry.
  • Herbal Teas
    A light herbal tea with subtle flavours, such as chamomile or peppermint, offers a calming finish to the meal.

Alcoholic Options

  • Dry Riesling
    The crisp acidity and slight fruitiness of a dry Riesling complement the tangy tomato base while cutting through the creaminess of the yoghurt.
  • Sauvignon Blanc
    A light, zesty white wine with citrus and herbal notes works well to enhance the freshness of the dish without overpowering it.
  • Pinot Grigio
    A dry, refreshing white wine with clean and subtle flavours pairs wonderfully with the gentle spices of the curry.
  • Prosecco
    A sparkling wine like Prosecco offers a slightly fruity effervescence, which contrasts nicely with the richness of the curry.
  • Light Lager or Wheat Beer
    Crisp, lightly hoppy beers like pilsners or wheat beers provide a refreshing, cooling effect that balances the heat of the spices and the tangy tomatoes.
  • Gin and Tonic
    The botanical notes of gin, paired with the citrusy freshness of tonic water, cut through the richness of the curry and refresh the palate.
  • Rosé Wine
    A dry or off-dry rosé with fruity and floral notes complements the mild spices and tangy-sweet flavours of the dish.

Hot Tips for Pairing

  • If your curry is spicier than usual, avoid heavily tannic red wines or overly sweet drinks, as they can amplify the heat.
  • Drinks with a citrusy or herbal edge (like Sauvignon Blanc or mint lemonade) enhance the freshness of the dish.
  • Chilled drinks work best to balance the warmth of the spices and keep the meal feeling light.