✕
FOLLOW US

  • Chicken Tomato Masala Recipe – Thakkali Masala Kozhi From Chettinad

    Learn how to make this spicy Chicken Tomato Masala recipe from Chettinad like a boss. It’s hot, spicy, and ready in a jiffy. The best Thakkali Masala Kozhi - Chicken Tomato Masala.

    We visited The Bangala, the finest hotel in Chettinad, to bring you their secret and the very easy recipe for Chicken Tomato Masala, or Thakkali Masala Kozhi, as it is known there. This recipe brings to the palate authentic flavours of Chettinad, an extraordinary treat you will not want to miss, and is simple, speedy, and easy-to-make.

    Chicken is cooked in a tomato curry spiced with cinnamon, cardamom, turmeric, and red chilli powder, along with ginger and garlic, to achieve an amazing depth of flavour in this tomato chicken recipe.

    Learn how to recreate this delectable chicken with our step by step Chicken Tomato Masala recipe video with a list of all the ingredients, detailed cooking method, cook time, and prep time. Let’s start cooking!

    You may also like:

    Chettinad Mutton Chops

  •
  • RECIPE

    INGREDIENTS

    4 tablespoon vegetable oil
    1 piece cinnamon, 2-inches
    3 green cardamom pods
    75 gram onions, (about ¾ medium onion), peeled, finely chopped
    3/4 teaspoon turmeric powder (haldi)
    1 3/4 teaspoon red chilli powder, mild, preferably made from goondu milagai
    1 teaspoon garlic paste
    1 teaspoon ginger paste
    1 cup tomato puree, fresh
    1 3/4 teaspoon salt, or to taste
    1/2 small chicken, (about 400 grams), cut into 6 pieces

    COOKING METHOD

    1. Pour oil into a medium kadhai or wok over medium-high heat. When hot but not smoking, toss in the cinnamon and cardamom. Once the cardamoms have plumped up nicely, add onions, and stir till translucent, about 1 minute. Then add turmeric, chilli powder, garlic, and ginger, continuing to stir.
       
    2. Add tomato puree and salt and cook, stirring. When oil separates from the masala and the masala looks cooked (5-6 minutes), add chicken.  Stir to coat chicken, cook for 3-4 minutes, and add ¾ cups water. Cover tightly and cook until tender, 18 – 20 minutes, stirring occasionally to ensure that the masala does not stick to the bottom of the kadhai.
       
    3. Check seasoning. Turn out to a bowl and serve.

    Cook’s Note: If you like your food really spicy, try increasing the amount of chilli powder to your taste.

    Variation: Quail Tomato Masala – substitute an equal weight of quail for the chicken and follow the recipe above.

    Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.

TRENDING ON YUMMEFY