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.

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Yorkshire Free Range Chicken Breasts – 2 x 230g

Original price was: £10.58.Current price is: £8.99.

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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.

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Grid Iron Gourmet

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.

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