Method
Prepare the vegetables and herbs
Halve and thinly slice 500 g of yellow onions. Core 180 g of red bell pepper and cut it into thin strips. Core 800 g of ripe tomatoes, then grate them on the large holes of a box grater or chop them very finely, keeping all the juices. Mince 6 garlic cloves. Chop 30 g of fresh cilantro and 15 g of fresh basil separately, keeping the tender cilantro stems with the leaves. Use a clean board and knife for these ready-to-eat ingredients, separate from the equipment used for raw chicken.
Brown the chicken
Pat 900 g of boneless skinless chicken thighs dry with paper towels and season them with about half of 5 g of kosher salt and all of 1 g of black pepper. Heat a wide heavy pot over medium-high heat. Add the chicken in a single layer without oil and cook undisturbed until the first side releases easily and is deeply golden, about 5 minutes. Turn and brown the second side for about 4 minutes. Work in batches if the pot is crowded, then transfer the chicken to a clean plate. Wash the tongs and any surface that touched raw chicken before using them again.
05:00Soften the onions and pepper
Reduce the heat to medium. Add 500 g of yellow onions and 180 g of red bell pepper to the rendered chicken fat with a small pinch of the remaining 5 g of kosher salt. Cook for 10 to 12 minutes, stirring often and scraping up the browned coating on the bottom, until the onions are soft, pale gold, and noticeably reduced. If the pot looks dry before the onions release moisture, add a small splash of water (as needed).
10:00Build the tomato base
Stir 30 g of tomato paste, 2 g of ground coriander, 2 g of ground blue fenugreek, and 0.5 g of red pepper flakes into the onions and cook for 1 minute, stirring until the paste darkens slightly. Add 800 g of ripe tomatoes, half of 6 garlic cloves, and the remaining 5 g of kosher salt. Bring the mixture to a lively simmer and cook uncovered for 10 minutes, stirring occasionally, until the raw tomato smell fades and the sauce begins to thicken.
10:00Braise the chicken until tender
Return the browned chicken and any juices on the plate to the pot, turning the pieces to coat them with sauce. Reduce the heat to medium-low, cover, and simmer gently for 18 to 22 minutes. Turn the pieces once halfway through. The sauce should be thick but spoonable, and the chicken must reach at least 74°C/165°F in the thickest part when checked with a food thermometer. If the sauce catches, lower the heat and add a small splash of water (as needed).
18:00Finish with garlic and herbs
Turn off the heat. Stir in the remaining 6 garlic cloves, about three-quarters of 30 g of fresh cilantro, and about three-quarters of 15 g of fresh basil. Cover and let the pot stand for 5 minutes so the herbs soften without losing all their fragrance. Taste the sauce and adjust the seasoning. Scatter the remaining herbs over the top and serve immediately with crusty bread (optional).
05:00
Smart Substitutions
- No blue fenugreek? Use 1 teaspoon khmeli suneli, or replace it with a small additional pinch of ground coriander and dried savory.
- Tomatoes out of season? Use 800 g (28 ounces) canned whole peeled tomatoes, crushed by hand, and reduce the added salt if the tomatoes are salted.
- Prefer bone-in chicken? Use skinless bone-in thighs and allow several extra minutes of gentle simmering, still checking for 74°C/165°F with a food thermometer.
- No fresh basil? Use fresh flat-leaf parsley or a smaller amount of fresh tarragon alongside the cilantro.
Tips and Variations
- Give the onions their full cooking time; their sweetness and soft texture are what make the sauce feel rounded rather than sharply tomato-heavy.
- A wide pot helps the chicken brown instead of steam and gives the tomato juices room to reduce.
- Add the final garlic and herbs off the heat so their aroma stays distinct from the long-cooked tomato base.
What Went Wrong?
- Sauce is watery Move the cooked chicken to a plate and simmer the sauce uncovered for a few minutes, stirring often, until it coats a spoon; return the chicken before adding the herbs.
- Onions are catching Lower the heat and add a small splash of water (as needed), then keep stirring until the onions release their own moisture.
- Tomato flavor is too sharp Simmer the tomato base a little longer before returning the chicken, and check the salt before changing anything else.
- Chicken is cooked but not tender Keep it at a very gentle covered simmer for several more minutes; vigorous boiling can tighten the meat while the connective tissue still needs time.
Nutrition Estimate
- Fiber: 6 g per serving
- Sodium: 730 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
