A simple, everyday dish, this Tomato Chilli Chicken is easy peasy to make and a great one to start with if you are new to Indian cuisine.
This dish is an adaptation of a long-standing, frequently-prepared chicken dish in my home. Ever since I can remember, my mum used to prepare this chicken dish which in her words, is the easiest chicken recipe which anyone (and I vouch for this!) can make.
Like the name indicates, this tomato chilli chicken recipe has red chilli powder and tomato as the star ingredients. A good handful of crushed garlic lends the classic aromatic flavour to the chicken. You can use any type of chicken – with or without bones; but ensure that the pieces are small to get the flavours work right through the meat.
Sometimes, I also add Indian/Asian small onions/shallots along with the garlic to saute; this lends another layer of flavour. You could also use regular Spanish onions but the shallots are more delicious.
You could also add sliced capsicum/bell pepper towards the end of the cooking process. This adds a crunch since the capsicum is not cooked fully and is an interesting combination with the tomatoes.
So here’s the recipe for easy peasy tomato chilli chicken.
Tomato Chilli Chicken
- Chicken pieces – 500 gm
- Garlic – 5 cloves crushed
- Curry leaves – ½ cup
- Red chilli powder – 1 ½ tbsp quantity can be adjusted depending on how hot your prefer
- Tomato – 1 ripe roughly chopped
- Salt – to season
- Pepper – to season
- Coriander leaves – 2 tbsp chopped for garnish
- Vegetable oil – 3 tbsp
- Pressure cook the chicken pieces with salt and pepper for one whistle. Do not add any water. If you are not using a pressure cooker, then cook the chicken pieces with salt and pepper in a deep pan with minimal water till 3/4 ths done.
- In another deep pan, heat oil; add the crushed garlic and curry leaves.
- Then add the red chilli powder and tomatoes. Saute on high heat till the oil clears and the tomatoes turn mushy.
- Add the broth from the cooked chicken pieces; continue cooking on high heat till the gravy thickens. Add the chicken pieces and continue to cook till the gravy just about coats the chicken.
- Garnish with coriander leaves and serve hot.
If you are a fan of chicken, then do try this deliciously creamy and mildly spiced Kerala style Chicken Stew.
This is such a simple recipe and tastes great!
I tried this through cooking the chicken in pressure cooker without water. It got burnt and stuck to the cooker bottom. I suggest we can add a little water. Or am I doing something wrong?
How many whistles Suriii? I always cook in my pressure cooker and never add water for chicken (not other meats). Boneless or small pieces require only one steam whistle but if the pieces are big, then I would give two maximum. Chicken releases a lot of water so I dont know why your’s got burnt.
awesome recipe.. luks soo delicious dhanya..
i’l definitely try this.. 🙂
great…let me know the experience too