Tariwala Chicken
A classic Punjabi home-style chicken curry with a light, soupy gravy. This rustic dish gets its deep flavor from slow-sautéed onions and whole spices, perfect for pairing with fresh rotis or steamed rice.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Onions
- b.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.
- c.Add the whole spices: bay leaf, cinnamon stick, cloves, and crushed green cardamoms. Sauté for 30-45 seconds until fragrant.
- d.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
Step 2
- a.Build the Masala Base
- b.Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
- c.Add the powdered spices: turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds on low heat to prevent burning.
- d.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.
- e.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
Step 3
- a.Cook the Chicken
- b.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.
- c.Pour in 2 cups of hot water and stir well to combine everything.
- d.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.
- e.Turn off the heat and let the pressure release naturally. This ensures the chicken is tender.
- 4
Step 4
- a.Finish and Garnish
- b.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.
- c.Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Stir gently.
- d.Let the curry rest for 5 minutes before serving. This allows the flavors to meld beautifully.
- e.Serve hot with fresh rotis, naan, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use bone-in chicken. The bones release collagen and fat, creating a richer, more flavorful gravy.
- 2Do not rush the onion browning step. The deep, caramelized flavor of the onions forms the backbone of this curry.
- 3Using mustard oil adds a traditional Punjabi pungency. Always heat it until it just starts to smoke to mellow its flavor.
- 4If you don't have a pressure cooker, simmer the chicken in a covered pot for 30-35 minutes in step 3, or until it's cooked through and tender.
- 5To adjust the gravy consistency, add more hot water for a thinner 'tari' or simmer the curry for a few extra minutes without a lid to thicken it.
Adapt it for your goals.
Protein Swap
Replace chicken with bone-in mutton pieces. Increase the pressure cooking time to 6-7 whistles or about 20-25 minutes on low heat.
Add VegetablesAdd Vegetables
Add 1-2 peeled and cubed potatoes along with the chicken for a heartier 'Aloo Chicken Tariwala'.
Spicier VersionSpicier Version
Increase the number of green chillies or add 1/2 teaspoon of regular red chilli powder along with the Kashmiri chilli powder for extra heat.
Creamier GravyCreamier Gravy
For a slightly richer, less rustic version, you can stir in 1-2 tablespoons of fresh cream at the end, after adding the garam masala.
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.
Rich in Immune-Boosting Spices
The curry uses spices like turmeric (curcumin), ginger, and garlic, which are known for their anti-inflammatory, antibacterial, and immune-boosting properties.
Promotes Bone Health
Using bone-in chicken not only enhances flavor but also adds minerals like calcium and phosphorus from the bones into the gravy, contributing to better bone health.
Frequently asked questions
'Tari' or 'Tar' refers to the thin, soupy layer of spiced oil that floats on top of the curry. 'Tariwala' simply means a curry with this characteristic thin gravy, as opposed to a thick, creamy masala.