Garlic Chicken Tomato Fry
Savor the bold and aromatic flavors of Garlic Chicken Tomato Fry, a delightful Indian-inspired dish that combines tender chicken pieces with a rich, spiced tomato and garlic base. This quick and easy recipe bursts with the warm essence of cumin, the zing of slit green chilies, and the vibrant punch of turmeric, red chili, and coriander powder. Cooked to perfection in just 30 minutes, the chicken soaks up the deep flavors of a luscious tomato gravy, balanced with the earthy sweetness of caramelized onions. Finished with a fragrant garnish of fresh coriander leaves, this dish pairs beautifully with steamed rice, warm naan, or roti for a comforting and satisfying meal. Perfect for weeknight dinners or festive occasions, this garlic-infused chicken delight is a must-try for spice lovers and fans of hearty meals.
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Recipe Information
Ingredients
- 500 grams Chicken (boneless, skinless)
- 3 large Tomatoes (ripe, diced)
- 10 cloves Garlic (finely minced)
- 1 large Onion (sliced)
- 2 medium Green chilies (slit in half)
- 3 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves (chopped)
- 0.25 cups Water
Instructions
Wash and pat dry the chicken. Cut it into bite-sized pieces and set aside.
Heat the cooking oil in a large skillet or frying pan over medium heat.
Add cumin seeds to the hot oil and let them splutter for 30 seconds until aromatic.
Add the sliced onions and sauté until golden brown, about 5-7 minutes.
Stir in the finely minced garlic and sauté for 1-2 minutes until fragrant.
Add the diced tomatoes and green chilies. Cook for 8-10 minutes, stirring frequently, until the tomatoes break down and form a thick base.
Sprinkle in turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices with the tomato mixture.
Add the chicken pieces to the skillet and mix well to coat them evenly with the spice mixture.
Pour in the water, reduce the heat to low, and cover the pan. Allow the chicken to cook for 15-20 minutes, stirring occasionally, until it is tender and cooked through.
Uncover and cook for an additional 5 minutes to let any excess water evaporate, leaving a thick and flavorful sauce.
Garnish with freshly chopped coriander leaves and serve hot with rice, naan, or your preferred side.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 10.9 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 192 mg | 15% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2041 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
