Wok-seared chicken breasts with a fennel-tomato sauce (Kadhai tamatar murghi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 149) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potatoes and mustard greens with ginger and garlic (Aloo aur sarson ka saag); Salt-crusted griddle flatbread with ghee (Naan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The suggested garam masala is Punjabi. See the book’s Punjabi masala recipe p. 25.

  • valente347 on February 17, 2025

    My husband and I loved this and I'll be keeping it on the list of pretty easy meals. I made doubled the recipe and it turned out great. I used my mini food processor to chop the vegetables because I'm too lazy to get everything to the "finely chopped" size at that volume of produce. For the stir-frying, I made sure I had everything ready to go and an empty bowl next to me. I patted the chicken pieces dry as well. I fried the chicken in several batches, transferring each cooked batch to the bowl so the wok could heat back up to smoking. I added everything back once I cooked the tomatoes and spices. My mom can't eat a ton of salt, and it was nice to discover it tasted great with much less than the recipe amount. If you're serving it with plain rice, you might want some more, tho. Wester is absolutely correct to get everything ready before turning on the stove.

  • wester on August 18, 2020

    Easy and quick. Good but not spectacular. Make sure you have the mise en place done - when you put the wok on everything needs to be ready to go in.

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