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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
Sauté Aromatics & Onions
Build the Masala Base
Sear Chicken & Add Curd
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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.
This punjabi recipe takes 60 minutes to prepare and yields 4 servings. At 513.86 calories per serving with 49.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
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.
You can use boneless chicken thighs or breast. Reduce the simmering time to 15-20 minutes to prevent the chicken from becoming dry.
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.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
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.
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and improved heart health.
'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.
Curd can curdle or split if added to a very hot masala or if it's not stirred continuously. To prevent this, always lower the heat to the minimum, use full-fat curd at room temperature, and stir constantly for 2-3 minutes after adding it until it's fully incorporated.
Absolutely! This curry is an excellent make-ahead dish. The flavors actually deepen and improve overnight. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Tari Wala Chicken can be a part of a healthy diet. It's a good source of lean protein from chicken. It's made without heavy cream or nuts, making it lighter than many other restaurant-style curries. To make it healthier, you can use less oil and trim any excess fat from the chicken.
A typical serving of Tari Wala Chicken (around 450g) contains approximately 450-550 calories. The exact count depends on the amount of oil used and the specific cuts of chicken (with or without skin).