Tariwala Chicken Recipe

Mohit is not a big fan of veggies. I can count on my fingertips the veggies he eats. At least one of the meals on many days is a non-vegetarian curry. He was working from home today, so I thought it would be quick and simple to make this tariwala chicken, which is his favorite.

I had previously posted this recipe, but I’ve updated it with additional information. Try the recipe and let me know how it turned out for you.

About Tariwala Chicken

Tariwala Chicken (Murgh Tariwala) is a popular chicken curry prepared in most Punjabi households.

In Hindi and Punjabi, tari means thin gravy. To make chicken tariwala, chicken pieces are cooked in a thin gravy made with onions, tomatoes, and Indian spices.

This chicken curry is a one-pot dish, made with simple ingredients, and is gluten-free. It can be prepared in a traditional pressure cooker or an Instant Pot.

Serve it with phulka, steamed rice, or jeera rice, accompanied by laccha onions and lemon wedges, for a comforting meal.

How To Make Tariwala Murgh Recipe – Step By Step

Marinate The Chicken

Step 1: Add the following ingredients to a large mixing bowl.

• 1 pound (500 g) bone-in skinless chicken (cut into 1 and ½ inch pieces)
• ½ teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon Kashmiri red chili powder
• 2 tablespoon lime juice

Step 2: Mix everything well.

Step 3: Cover the bowl and keep it aside for 30 minutes.

Make The Curry

In An Instant Pot

Step 4: Press the SAUTE button on the Instant Pot. Add 5 tablespoon mustard oil to the pot.

Step 5: Once the oil is hot, add the following spices and saute for 4-5 seconds.

• 2 whole bay leaves
• 2-inch piece of cinnamon
• 5-6 whole black peppercorns
• 5-6 cloves
• 2-3 dry red chilies

Step 6: Add 2 cups of thinly sliced onions and cook until lightly browned, stirring frequently (5-6 minutes).

Step 7: Add 2 tablespoons of ginger garlic paste and 3-4 green chilies (slit in half) and cook until the onions turn nicely browned (6-8 minutes).

Step 8: Now add the following spices and cook for 20-30 seconds.

• 2 teaspoon coriander powder
• ½ teaspoon garam masala powder
• ½ teaspoon roasted cumin powder

Step 7: Add the marinated chicken and cook for 4-5 minutes.

Step 8: Now add ½ cup of finely chopped tomatoes and ½ cup of whisked plain yogurt, and cook for 3-4 minutes, stirring frequently.

Step 9: Add 1 cup of water and mix until the ingredients are well combined.

Step 10: Close the pot lid and set the valve to the sealing position.

Step 11: Press PRESSURE COOK and set the timer to 6 minutes at high pressure.

Once the timer goes off, let the pressure release naturally for 10 minutes.

Step 12: Release the remaining pressure manually and open the lid.

Step 13: Check for salt and add more if required.

Step 14: Garnish with chopped cilantro and serve.

In A Pressure Cooker

• To make this chicken curry in a traditional pressure cooker, follow the Instant Pot instructions until water is added over medium-high heat.
• Then close the lid of the cooker and pressure cook for 3 whistles on high heat.
• Remove the cooker from the heat and let the pressure release naturally.
• Open the lid. Add some hot water if the curry looks thick.
• Check for salt and add more if required.
• Garnish with cilantro and serve.

Storage Suggestions

This curry can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a pan or microwave until nicely hot before serving again. Add some hot water if the curry has thickened after refrigeration.

You can also freeze it for up to a month. Thaw, reheat, and serve.