Tari Wala Chicken
A rustic, homestyle Punjabi chicken curry with a light, flavorful gravy. Tender chicken pieces simmered in an onion-tomato base with aromatic spices. Perfect with roti or steamed rice for a comforting meal.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Sauté Aromatics & Onions
- b.Heat mustard oil in a heavy-bottomed pan or pressure cooker over medium-high heat until it's slightly smoking, then reduce heat to medium. If using other oil, just heat it.
- c.Add the whole spices: cumin seeds, bay leaf, cloves, green and black cardamoms, and cinnamon stick. Sauté for 30-40 seconds until they become fragrant.
- d.Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This 'bhunao' step is crucial for the curry's authentic flavor and color.
- e.Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.
- 2
Step 2
- a.Build the Masala Base
- b.Add the tomato puree to the pan. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
- c.Add the powdered spices: turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for 1 minute, stirring continuously to prevent burning.
- 3
Step 3
- a.Sear Chicken & Add Curd
- b.Add the chicken pieces to the masala. Increase the heat to high and sauté for 5-7 minutes, ensuring the chicken is well-coated and lightly seared on all sides.
- c.Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2-3 minutes. This prevents the curd from splitting and ensures a smooth gravy.
- 4
Step 4
- a.Simmer the Curry
- b.Pour in 2 cups of hot water and stir everything together, scraping the bottom of the pan to release any flavorful bits.
- c.Bring the curry to a rolling boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F or 74°C).
- d.The gravy should be thin and flavorful, which is the signature of 'Tari Wala' chicken.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Stir in the garam masala powder.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest, covered, for at least 10 minutes before serving. This allows the flavors to meld and deepen.
- e.Serve hot with fresh phulka, roti, naan, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a rich, deep-colored gravy is browning the onions properly. Be patient and cook them until they are uniformly golden brown.
- 2Using bone-in chicken imparts a much richer flavor to the gravy compared to boneless chicken.
- 3Always use full-fat curd and add it on the lowest heat while stirring constantly to prevent it from curdling.
- 4Using hot water for the gravy helps maintain the cooking temperature and results in more tender chicken.
- 5This curry tastes even better the next day as the flavors have more time to infuse into the chicken.
- 6For a spicier curry, add 1-2 slit green chilies along with the ginger-garlic paste.
Adapt it for your goals.
With Potatoes
Add 2 medium potatoes, peeled and quartered, along with the chicken. You may need to add an extra 1/2 cup of water and simmer for a few more minutes until the potatoes are tender.
Boneless VersionBoneless Version
You can use boneless chicken thighs or breast. Reduce the simmering time to 15-20 minutes to prevent the chicken from becoming dry.
Pressure Cooker MethodPressure Cooker Method
Follow steps 1-3 in a pressure cooker. After adding water (use 1.5 cups instead of 2), close the lid and cook on high pressure for 2 whistles (about 10-12 minutes). Let the pressure release naturally before opening.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Immunity-Boosting Spices
The recipe uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that can help support a healthy immune system.
Rich in Lycopene
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and improved heart health.
Frequently asked questions
'Tari' or 'Tarri' in Punjabi means gravy, specifically a thin, soupy gravy. So, 'Tari Wala Chicken' translates to chicken with a light, flavorful gravy, as opposed to a thick, creamy curry.