Murgh Tamatar (Chicken in Tomato Masala Gravy)
Chicken simmered in a smooth, tangy tomato gravy with ginger, garlic and warm spices.
Made with Ginger and garlic paste and Garam masala (homemade) and Basic tomato sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide pan over a medium heat. Cook the onion for 10 minutes until golden brown.
10 min - 2
Add your ready made ginger garlic paste (see the base recipe) and cook for 1 minute. Stir in the cumin, ground coriander, turmeric and chilli and cook for 30 seconds.
1 min 30 s - 3
Add the chicken and cook for 5 minutes, stirring, until sealed on all sides.
5 min - 4
Pour in your ready made basic tomato sauce (see the base recipe) and 150 ml water. Season. Cover and simmer for 20 minutes until the chicken is tender with no pink inside.
20 min - 5
Stir in your ready made garam masala (see the base recipe) and the fenugreek leaves, crushed between your palms. Simmer for 3 minutes.
3 min - 6
Cook the rice to packet time. Scatter the curry with coriander and serve over the rice.
Tips
- Browning the onions properly is the biggest flavour step. Do not hurry it.
- For a smoother gravy, blend the sauce with a stick blender before adding the chicken.
- Add a spoon of yoghurt or coconut milk at the end for a creamier finish.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 3 days or freeze for 3 months. Reheat until steaming hot all the way through.
Questions
Is this the same as chicken tikka masala?
No. This is a simpler home-style tomato gravy without cream or a grilled marinade, so it is lighter and tangier.
Can I make it milder?
Yes. Reduce or skip the chilli powder. Kashmiri chilli gives colour without much heat.
Can I use chicken breast?
Yes. Cut it a little larger and simmer for about 12 to 15 minutes, until cooked through with no pink.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.