Chaawal aur Tamatar Murgh Recipe


  • 3 tbsp Oil
  • 3 Chilli powder
  • 4 Onions, sliced
  • 1 tbsp Garlic paste
  • cup Mint leaves
  • 1 tsp Cumin powder
  • cup Tomato puree
  • 4 Tomatoes, chopped
  • Salt according to taste
  • cup Coriander leaves
  • 6 cups Basmati rice, cooked
  • 1 kg Chicken breasts, boneless
  • 3 Green Chillies, finely chopped


  1. Slice the chicken breasts into thin slivers, wash well and put dry. Keep aside.
  2. Heat oil in a wok, add onion and fry until golden.
  3. Add tomatoes and garlic paste, cook for 10 minutes.
  4. Mix-in tomato puree, green chillies, chilli powder, cumin powder, coriander leaves and salt.
  5. Add chicken and cook over medium heat until the chicken gets done.
  6. Spread 3 cups of rice in large oven proof dish, follow by a single layer of chicken. Top it off with a layer of remaining rice and garnish with mint leaves.
  7. Cover with a tight fitting lid/foil and place in a hot oven, 350 F, for 20 minutes.
  8. Serve hot.

Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.

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