Description

Chicken Tomato Masala, or Thakkali Masala Kozhi, is a vibrant and flavorful South Indian chicken curry where ripe tomatoes form the core of a rich, tangy, and slightly spicy gravy. This dish is a delicious example of how fresh ingredients and aromatic spices combine to create a truly satisfying meal.

Ingredients

For Marinating the Chicken

• 1 kg Chicken (bone-in or boneless, cut into medium pieces)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder (adjust to taste)
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Salt (or to taste)
• 2 tablespoons Curd (Yogurt) (plain, not sour)

For the Curry Base

• 3-4 tablespoons Oil (Coconut or any cooking oil)
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Fennel Seeds (Saunf)
• 1 sprig Curry Leaves
• 2 medium Onions (finely chopped)
• 1 tablespoon Ginger-Garlic Paste
• 4-5 medium Tomatoes (ripe, finely chopped or pureed)
• 1/2 teaspoon Turmeric Powder
• 1-2 teaspoons Red Chilli Powder (adjust to taste)
• 2 teaspoons Coriander Powder
• 1 teaspoon Cumin Powder
• 1/2 teaspoon Garam Masala
• to taste Salt
• 1/2 - 1 cup Water (as needed for consistency)
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. In a bowl, combine the chicken pieces with turmeric powder, red chilli powder, ginger-garlic paste, salt, and curd. Mix well to coat the chicken evenly. Marinate for at least 30 minutes (or longer in the refrigerator for better flavor).
2. Heat oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add fennel seeds and curry leaves and sauté for a few seconds.
3. Add the finely chopped onions and sauté until they turn golden brown, stirring occasionally.
4. Add the remaining ginger-garlic paste and sauté for another minute until the raw smell disappears.
5. Add the finely chopped or pureed tomatoes and cook until they soften and the oil starts to separate from the masala. This will take about 8-10 minutes.
6. Add turmeric powder, red chilli powder, coriander powder, and cumin powder. Sauté the spices for 2-3 minutes on low heat, ensuring they don't burn.
7. Add the marinated chicken to the pan. Mix well with the tomato masala, ensuring the chicken pieces are coated.
8. Add salt to taste. Remember the chicken was already seasoned during marination.
9. Cover the pan and cook on low to medium heat for about 15-20 minutes, or until the chicken is partially cooked, stirring occasionally.
10. Add water as needed to achieve your desired gravy consistency. If using bone-in chicken, you might need less water as the chicken will release moisture.
11. Cover and continue to cook until the chicken is tender and cooked through, about another 10-15 minutes. Stir occasionally.
12. Add garam masala in the last 5 minutes of cooking.
13. Garnish with fresh coriander leaves before serving.