Punjabi Chicken Curry | Murgh Tariwala Recipe
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Ingredients
- 500g of chicken thighsboneless, cut into 1-inch pieces
- 2tbsp oil
- 4green cardamom
- 1-inch Cinnamon Stick
- 10number whole black peppercorns
- 2number cloves
- 2large onionsfinely sliced
- 1tbsp Ginger-Garlic Paste
- tsp ½red chilli powder
- 1tsp Coriander Powder
- 3/4 tsp Turmeric Powder
- 3large Tomatoesroughly chopped
- 1tbsp kasuri methi
- saltto taste
- 1tsp Garam masala
- 2tbsp finely chopped Coriander Leaves
Instructions
- 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.
Recipe Notes
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.
