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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
Sauté Aromatics and Onions
Build the Masala Base
Cook the Chicken
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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.
This punjabi recipe takes 55 minutes to prepare and yields 4 servings. At 318.63 calories per serving with 31.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Garnish
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 1-2 peeled and cubed potatoes along with the chicken for a heartier 'Aloo Chicken Tariwala'.
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.
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.
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 curry uses spices like turmeric (curcumin), ginger, and garlic, which are known for their anti-inflammatory, antibacterial, and immune-boosting properties.
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.
'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.
Tariwala Chicken can be a part of a healthy diet. It's a good source of protein from the chicken. The use of whole spices offers various health benefits. To make it healthier, you can use less oil and ensure the chicken is lean. It is a home-style curry and generally healthier than rich, restaurant-style butter chicken or korma.
A typical serving of Tariwala Chicken (around 325g) contains approximately 350-450 calories. The exact count depends on the amount of oil used and the fat content of the chicken pieces.
Yes, you can use boneless chicken. However, reduce the cooking time significantly. After sautéing, pressure cook for just 1 whistle or simmer in a pot for 15-20 minutes, as boneless chicken cooks much faster.
To prevent curd from splitting (curdling), ensure two things: first, whisk the curd until it's completely smooth before adding it. Second, always lower the heat to the absolute minimum and stir continuously for a minute or two after adding the curd to the hot masala.
Store leftover Tariwala Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. You may need to add a splash of hot water to adjust the gravy's consistency.