How to make Tamatar Murgh Kofta -

Chicken dumplings cooked in tomato gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken Breast (चिकन ब्रेस्ट ), Tomato (टमाटर)

Cuisine : Indian

Course : Main Course Chicken

Tamatar Murgh Kofta

Tamatar Murgh Kofta Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tamatar Murgh Kofta Recipe

  • Chicken Breast skinned 4-5

  • Tomato quartered 5-6 medium

  • Green chillies roughly chopped 2

  • Fresh coriander leaves roughly chopped a few sprigs

  • Salt to taste

  • Onion sliced 1 medium

  • Ginger paste 2 tablespoons

  • Garlic paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Oil 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 8-10

  • Rice flour 2 teaspoons

  • Garam masala powder 1/2 teaspoon


Step 1

Roughly cut chicken breasts into small pieces. Mince chicken pieces along with chopped green chillies, half of the chopped coriander leaves and salt. Ensure that the mince is smooth and fine.

Step 2

Divide minced chicken into ten or twelve equal portions, shape them into balls and refrigerate till required.

Step 3

Pressure cook tomatoes for five to six minutes, along with onion, ginger paste, garlic paste, remaining coriander leaves, red chilli powder, coriander powder, cumin powder, salt and one cup of water.

Step 4

Let cooker rest for fifteen minutes and then open the lid. Cool the contents to room temperature and grind them to a fine puree.

Step 5

Heat oil in pan, add mustard seeds and when they start to crackle, add curry leaves. Stir-fry briefly. Stir in pureed tomato mixture, one cup of water and bring it to a boil. Reduce heat and gently slide in prepared chicken balls.

Step 6

Cover the pan with a tight-fitting lid and simmer for fifteen minutes. Dissolve rice flour in a quarter cup of water and add to the gravy, stirring continuously. Simmer for five minutes and add garam masala powder.

Step 7

Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.