Tariwala Chicken with Jowar Bhakri

Instructions

1. 1

   Sauté Aromatics and Onions

   • Heat mustard oil in a pressure cooker or heavy-bottomed pot over medium heat until it's slightly smoking, then reduce the heat. This removes the pungent smell.
   • Add the whole spices: bay leaf, cinnamon stick, cloves, and crushed green cardamoms. Sauté for 30-45 seconds until fragrant.
   • Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This 'bhuna' process is crucial for the curry's flavor.
2. 2

   Build the Masala Base

   • Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the powdered spices: turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds on low heat to prevent burning.
   • Pour in the tomato puree and add salt. Cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
   • Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2 minutes to prevent it from splitting. Cook until the oil surfaces again.
3. 3

   Cook the Chicken

   • Add the chicken pieces to the pot. Increase the heat to medium-high and sauté for 5-7 minutes, ensuring each piece is well-coated with the masala and lightly seared.
   • Pour in 2 cups of hot water and stir well to combine everything.
   • Secure the lid of the pressure cooker. Cook on high heat for 1 whistle, then reduce the heat to low-medium and cook for another 10-12 minutes.
   • Turn off the heat and let the pressure release naturally. This ensures the chicken is tender.
4. 4

   Finish and Garnish

   • Carefully open the cooker lid once the pressure has fully released. You will see a layer of oil ('tari') on top of the thin gravy.
   • Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Stir gently.
   • Let the curry rest for 5 minutes before serving. This allows the flavors to meld beautifully.
   • Serve hot with fresh rotis, naan, or steamed basmati rice.