Punjabi Chicken Curry | Murgh Tariwala Recipe
This Punjabi Chicken Curry | Murgh Tariwala Recipe is a classic Punjabi recipe, and my mom used to make this recipe to perfection. You will not find this dish at any restaurant except maybe some old dhaba A finger licking dish, this authentic Punjabi Chicken Curry | Murgh Tariwala Recipe is made with whole spices and a classic base of onions and tomatoes. It is usually served along with tandoori roti or sukha phulka and jeera rice in the north but down South, we are all rice eaters and steamed rice is a favourite always.
Punjabi Murga
We Sardars are fond of good food and are very hospitable. We have a unique zest for life in spite of our tough historical experiences. Lassi, Makki di roti te Sarson da saag, daal makhni and Tari wala Murgh or kukkad are general favourites. This simple home-made chicken curry has exceptional flavours. A lip-smacking traditional Chicken Curry | Murgh Tariwala Recipe is popular in almost all Punjabi households. For us, our mom-cooked Tariwala Murga with chawal or rice was the ultimate comfort food. It is hot and fragrant and is made with whole spices, onions and tomatoes. It’s perfect for a family lunch or dinner over the week or weekend when you can dine together and reminisce!
What is Tari?
Tari means gravy and is traditionally quite thin and mom used to make a whole lot for all seven of us. You can thicken the consistency just by adding less water. The flavours and the aroma of the Tari rises in the house, making your mouth water. You can use either chicken or mutton to make this dish.
Murgh Tariwala Recipe Magic
The whole magic of this recipe is in the masala and how you roast or bhunno it. Be patient and allow enough time for the onions to fully caramelise, where the onions, garlic, spices and flavourings cook down, with everything melting into each other, releasing flavours. And the tomatoes should cook well until the oil bubbles away in little beads all around the gravy. This is integral to a curry that is full of hearty flavour. My mom taught me to be patient and cook the masala perfectly to get the perfect curry.
Serve Punjabi Chicken Curry | Murgh Tariwala Recipe along with Roti, Jeera Rice or just steamed Rice, Pickled Onions, a wedge of lemon, green chilli – finger-licking meal it is.
Serves: 4
INGREDIENTS:
500g of chicken cut into medium size
2 tbsp oil
4 green cardamom
1 inch cinnamon stick
10 whole black pepper corns
2 cloves
2 large onions, finely sliced
1 tbsp ginger-garlic paste
½ tsp red chilli powder
1 tsp coriander powder
¾ tsp turmeric powder
3 tomatoes, roughly chopped
1 tbsp Kasuri methi
Salt to taste
1 tsp garam masala
2 tbsp finely chopped coriander leaves
METHOD:
Wash and cut the chicken into medium pieces.
Heat the oil in a pan, add whole spices till spices crackle & change their colour.
Add the ginger – garlic paste, stir continuously and keep scraping the bottom of the pan to avoid the mix getting burnt.
Next add the chopped onions, kasuri methi & sauté till golden brown.
Add chopped tomatoes, salt, turmeric and chilli powder. Cook till the oil floats and bubbles on the edges.
To get a homogenous mixture, blend the masla in a mixer and again transfer to the pan.
Add chicken thighs and sauté for 5-7 minutes or until evenly coated with the masalas.
Add water according to the consistency you like. Next add the powdered spices. Mix well.
Cook on slow heat, stirring slowly for 15 minutes or until chicken is cooked.
Sprinkle garam masala and simmer to finish cooking.
Garnish with Coriander leaves and serve Punjabi Chicken Curry | Murgh Tariwala Recipe hot with Roti or rice.
There is this boneless tariwala Chicken recipe do check it out.
- 500 g of chicken thighs boneless, cut into 1-inch pieces
- 2 tbsp oil
- 4 green cardamom
- 1- inch Cinnamon Stick
- 10 number whole black peppercorns
- 2 number cloves
- 2 large onions finely sliced
- 1 tbsp Ginger-Garlic Paste
- tsp ½red chilli powder
- 1 tsp Coriander Powder
- 3/4 tsp Turmeric Powder
- 3 large Tomatoes roughly chopped
- 1 tbsp kasuri methi
- salt to taste
- 1 tsp Garam masala
- 2 tbsp finely chopped Coriander Leaves
- Wash and cut the chicken into medium pieces.
- Heat the oil in a pan, add whole spices till spices crackle & change their colour.
- Add the ginger - garlic paste, stir continuously and keep scraping the bottom of the pan to avoid the mix getting burnt.
- Next add the chopped onions, Kasuri methi & sauté till golden brown.
- Add chopped tomatoes, salt, turmeric and chilli powder. Cook till the oil floats and bubbles on the edges. Blend the masala in a mixer for a homogenous mixture.
- Add chicken thighs and sauté for 5-7 minutes or until evenly coated with the masalas.
- Add water according to the consistency you like. Next, add the powdered spices. Mix well.
- Cook on slow heat, stirring slowly for 15 minutes or until chicken is cooked.
- Sprinkle garam masala and simmer to finish cooking.
- Garnish with Coriander leaves and serve Punjabi Chicken Curry | Murgh Tariwala Recipe hot with Roti or rice.
1. You can make this boneless too
2. Thick or thin gravy is according to your taste.
3. Same gravy can be used to make Rajma, Chole.
My mouth is watering! Love the detail about the masala, now I know I should wait a little longer!! Thanks, I am definitely going to try this.
Thank u so much for stopping by. I am so glad u liked it. Its a family heirloom kind of recipe. Please share when u try. Thanks for your appreciation. Please do subscribe for more such recipes.
why do you put the ginger garlic paste before the onions?
I do that as then the paste fries well and doesn’t stick tot he pan. It is easier to roast the onions later.