Chicken Tariwala Recipe - Punjabi Murgh Tariwala Recipe
A finger licking good dish, the authentic Punjabi style Chicken Tariwala is a chicken curry made with whole spices and a classic base of onions and tomatoes. Serve it along with tandoori roti and jeera rice for a simple weekday lunch.
A lip smacking traditional Punjabi dish, Chicken Tariwala Recipe is a popular dish in almost all Punjabi households. This authentic dish is comfort food made with the most simple ingredients available in your kitchen.
The flavours and the aroma of the tari rises in the house, making your mouth water. You can use either chicken or mutton to make this dish.
'Tari' meaning the flavoursome gravy in which the chicken is cooked. The consistency of this chicken curry is usually thin, besides the consistency of your curry is absolutely up to you, the way you like it.
Take a look at our other Punjabi Recipes:
- 300 grams Chicken , small curry cut pieces For the marinade
- 2 tablespoons Curd (Dahi / Yogurt)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Lemon juice For the gravy
- 1 tablespoon Sunflower Oil
- 2 Onions , roughly chopped
- 1 inch Ginger , roughly chopped
- 5 cloves Garlic
- 2 Green Chillies , roughly chopped
- 1 Bay leaf (tej patta)
- 1 Cloves (Laung)
- 1/2 inch Cinnamon Stick (Dalchini) , ½ inch cinnamon
- 1 Black cardamom (Badi Elaichi)
- 1 Star anise
- 1/2 cup Homemade tomato puree
- 1 teaspoon Garam masala powder
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Red Chilli Paste
- 1 teaspoon Coriander Powder (Dhania)
- Salt , to taste
How to make Chicken Tariwala Recipe - Punjabi Murgh Tariwala Recipe
To begin making the Chicken Tariwala Recipe, thoroughly wash and clean the chicken pieces.
*To marinate the chicken
In a mixing bowl, combine the yogurt, lemon juice, red chili powder, salt and turmeric powder. Add the chicken pieces and mix well. Set aside to marinate for 30 minutes.
*To make the gravy for the Chicken Tariwala
In a mixer-jar combine the onions, ginger, garlic and green chilli, grind to a smooth paste along with some water. Transfer to a bowl and set aside.
Heat oil in a pressure cooker on low flame, add the whole spices - bay leaf, clove, cinnamon, elaichi, and star anise and allow them to sizzle.
To this add the onion paste, and allow this to cook well stirring continuously. This will take a good 10-12 minutes.
You will see the onion paste get thicker, due to the evaporation of moisture.
Next add in the tomato puree and continue to cook till the mixture comes together, making sure the tomato is well cooked.
At this stage, add the spice powders- garam masala, cumin powder, red chili powder, coriander powder and salt.
Now add in the marinated chicken along with the marinade and mix well.
Add 1/2 - 3.4 cup of water into the pressure cooker, mix well and close the pressure cooker.
Pressure cook the Chicken Tariwala for 2 whistles and turn off the flame.
Allow the pressure to release naturally. Once released, check the salt and spices and adjust to suit your taste. Transfer the Chicken Tariwala to a serving bowl and serve hot.