Chicken in Tomato Garam Masala Sauce

Introduction

The sauce starts with browned onions, garlic, cayenne, and garam masala, then simmers with diluted tomato puree and cardamom for 30 minutes. You get tender chicken in a thick, sharp sauce finished with lemon, and it works as a straightforward dinner with leftovers that reheat well.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4

Ingredients

• 4 chicken breasts, diced
• 2 large onions, finely chopped
• 4 cloves of garlic, minced
• 1 jar of tomato puree, mixed with an equal volume of water
• 2 teaspoons of ground cayenne pepper
• 3 teaspoons of garam masala
• 1 teaspoon of ground cumin
• 1 teaspoon of ground turmeric
• 8 cardamom pods
• ½ teaspoon of ground ginger
• ½ teaspoon of ground coriander
• Juice of ½ lemon

Garnish

• Fresh chiles
• 1 pinch of garam masala
• Freshly-chopped coriander leaves

Instructions

1. Heat a large skillet or saucepan over medium heat, and add a liberal amount of cooking oil. When at temperature add the chopped onions. Cook the onions for a couple of minutes until they start to brown slightly.
2. Add the minced garlic, cayenne pepper, and garam masala. Stir for 2 to 3 minutes.
3. Add the ground cumin, ground turmeric, ground ginger, and ground coriander. Stir in for about 30 seconds.
4. Add the diced chicken. Cook, stirring, until the chicken is cooked through.
5. Add the diluted tomato puree and the seeds from the 8 cardamom pods. Stir, then lower the heat and place a lid on the saucepan.
6. Simmer for 30 minutes stirring occasionally. If the sauce starts to stick to the pan add some water.
7. Remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt. Stir and let simmer uncovered for 10 to 15 minutes.
8. Serve with garnishes.

Variations

• Swap the chicken breasts for boneless chicken thighs if you want a richer result and meat that stays softer after reheating.
• Reduce the ground cayenne pepper from 2 teaspoons to 1 teaspoon for a milder sauce that still keeps the garam masala and cardamom noticeable.
• Replace the fresh chiles garnish with extra freshly-chopped coriander leaves if you want freshness without adding more heat.
• Use crushed tomatoes in place of the tomato puree and water if you want a chunkier, looser sauce with a less concentrated tomato flavor.

Tips for Success

• Finely chop the onions so they soften quickly and blend into the sauce instead of staying in obvious pieces.
• Split the cardamom pods and use only the seeds, since the pod shells stay tough in the finished dish.
• Cook the diced chicken until no pink remains before adding the tomato mixture, since it finishes simmering in the sauce rather than searing deeply.
• During the final uncovered simmer, stop when the sauce coats the chicken and looks slightly thickened; it will tighten a bit more off the heat.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze in a sealed freezer-safe container for up to 2 months.

Reheat on the stovetop over low heat with a small splash of water if the sauce has thickened too much, stirring until hot throughout. You can also microwave it covered in short bursts, stirring between each burst so the chicken heats evenly.

FAQ

Can you use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless thighs work well and usually stay juicier after the simmer.

How spicy is this with 2 teaspoons of cayenne pepper?

It has a noticeable heat level. If you want the sauce milder, cut the cayenne back and keep the rest of the spice mix the same.

Do you need to grind the cardamom seeds first?

No. You can add the seeds as they are, but crushing them lightly helps release more flavor into the sauce.

Can you make this ahead of time?

Yes. The flavor settles and improves after a rest, so making it a day ahead is practical if you reheat it gently.