Tameta ma Marghi
A rustic, home-style Gujarati chicken curry where succulent bone-in pieces are simmered in a bright, tangy tomato-onion base. Minimal spices let the fresh tomato flavour shine, making it light yet incredibly comforting with hot rotis or rice.
For 4 servings
- prep
Wash and pat dry the chicken pieces.
Rinse the chicken pieces under cold water. Pat them completely dry with a kitchen towel to help them sear properly.
TIPAlways pat the chicken dry; excess water will cause splattering and prevent browning. - saute · ~10 min
Brown the chicken in batches.
Heat 1 tablespoon oil in a heavy-bottomed pot over medium-high heat. Add chicken pieces in a single layer and sear until lightly golden on all sides, about 3-4 minutes per batch. Remove and set aside.
TIPDo not crowd the pot — cook the chicken in two batches for even browning. - saute · ~5 min
Sauté the onions until soft.
In the same pot, add the remaining 1 tablespoon oil. Add cumin seeds and let them crackle for 30 seconds. Add chopped onions and sauté until soft and translucent, about 4-5 minutes.
TIPScrape up the browned bits from the chicken — they add deep flavour to the curry. - saute · ~2 min
Cook the ginger-garlic paste with spices.
Add ginger paste and garlic paste to the onions. Stir continuously for 1 minute until the raw smell disappears. Add turmeric powder and red chili powder. Stir for 30 seconds.
- saute · ~10 min
Cook the tomatoes until they break down.
Add the chopped tomatoes and salt to the pot. Cook on medium-high heat, stirring occasionally, until the tomatoes soften completely and the oil starts to separate from the mixture, about 8-10 minutes.
TIPThe key to a good gravy is patience — let the tomatoes cook until the raw tang mellows and the oil separates. - simmer · ~2 min
Add chicken, water and green chilies.
Return the browned chicken pieces and any collected juices to the pot. Add the slit green chilies and 1 cup of water. Stir well to combine.
- simmer · ~30 min
Simmer until the chicken is tender.
Bring the curry to a boil, then reduce the heat to low. Cover the pot with a lid and simmer gently for 25-30 minutes, stirring once halfway through, until the chicken is cooked through and tender.
TIPBone-in chicken takes longer but gives a richer flavour. Check for doneness by piercing the thickest piece — juices should run clear. - simmer · ~5 min
Adjust the gravy consistency.
Check the gravy consistency. If it is too thin, simmer uncovered for another 5 minutes to thicken. Taste and adjust salt if needed.
TIPThe gravy will thicken as it cools, so keep it slightly looser than your ideal consistency. - garnish
Garnish with coriander leaves and serve hot.
Turn off the heat. Sprinkle freshly chopped coriander leaves over the curry. Serve hot with roti, paratha, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken completely dry before browning to ensure a good sear and prevent steaming.
- 2Don't skip browning the chicken in batches; overcrowding leads to steaming instead of searing.
- 3Scrape the browned bits (fond) from the bottom of the pot after searing — they add deep savory flavor.
- 4Cook the tomatoes until the oil visibly separates from the masala; this ensures a well-developed, non-acidic gravy.
- 5Use bone-in, skinless chicken for the best flavor and tenderness; the bones enrich the gravy as it simmers.
- 6Let the curry rest for 10 minutes after cooking — the flavors meld and the gravy thickens slightly.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon and skip browning the chicken; instead, add raw chicken directly after cooking the masala. The curry will be lighter but still flavorful — ideal for those watching oil intake.
high proteinHigh-protein
Add 1 cup of soaked and boiled chickpeas or paneer cubes along with the water for extra protein. This bulks up the dish without overpowering the tomato-forward flavor.
jainJain
Omit garlic and onion; replace with 1/2 teaspoon asafoetida (hing) and 1/2 cup finely chopped raw papaya or bottle gourd to mimic the texture. Use ginger paste only and increase tomatoes slightly to retain the tangy base.
veganVegan
Substitute chicken with 400g firm tofu, pan-fried until golden, or 2 cups of mixed vegetables (potato, cauliflower, carrots). The tomato gravy works beautifully as a vegan curry base.
Why this is on our healthy list.
Rich in Lycopene
Fresh tomatoes are an excellent source of lycopene, a powerful antioxidant that supports heart health and may reduce inflammation.
High-Quality Protein
Bone-in chicken provides lean protein essential for muscle repair and maintenance, along with minerals like calcium and phosphorus from the bones.
Anti-Inflammatory Spices
Turmeric and ginger in this recipe contain curcumin and gingerol, compounds known for their anti-inflammatory and digestive-supporting properties.
Low in Added Fats
With only 2 tablespoons of oil for the entire dish, this curry is relatively low in saturated fat compared to creamier curries.
Frequently asked questions
Yes, you can use boneless chicken thighs or breast. Reduce simmering time to 15-20 minutes and check for doneness earlier to prevent dryness.
