Tariwala Chicken Recipe
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In Hindi and Punjabi, tari means thin gravy. Tariwala Chicken (Murgh Tariwala) is a popular Punjabi curry where chicken is cooked in a thin, spicy gravy. 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.
Here are some more chicken curry recipes you may like: Bihari Chicken Curry, Tomato Chicken Curry, Desi Chicken Curry, Chicken Vindaloo, and Chicken Masala Curry.
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Table of Contents
Mohit is not a big fan of veggies. I can count on my fingertips the veggies he eats. On many days, at least one of the meals is a non-vegetarian curry. He was working from home today, so I thought it would be quick and straightforward 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.
Ingredients
For The Marination
- Chicken – Use bone-in, skinless chicken pieces for the best taste and flavor. Having said that, if you are not a bone-in chicken person, you can use boneless chicken cut into bite-sized pieces.
- Spice Powders – You will need turmeric powder, salt, and Kashmiri red chili powder.
- Freshly squeezed lime juice helps tenderize the chicken.
For The Curry
- Cooking oil – Use mustard oil for an authentic taste. If it’s not readily available, use any other cooking oil or ghee instead.
- Whole Spices – You will need bay leaves (tejpatta), cinnamon (dalchini), whole black peppercorns (kali mirch), cloves (laung), and dry red chilies.
- Spice Powders – This curry is flavored with coriander powder, garam masala, and roasted cumin powder.
- Green chilies – Adjust the green chilies as per your taste.
- Others – You will also need red onions, ginger-garlic paste, tomatoes, plain yogurt (dahi, curd), and water.
How To Make Tariwala Murgh
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).
Note: If you like a creamier curry, blend the onion with an immersion blender at this stage. Use pureed tomatoes instead of chopped tomatoes in the step below and follow the rest of the recipe as is.
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 in the microwave until it’s 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.
Other North Indian Curry Recipes We Recommend
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Tariwala Chicken Recipe
Ingredients
To Marinate The Chicken
- 1 pound bone-in skinless chicken (500 g, cut into 1 and ½ inch pieces)
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoons Kashmiri red chili powder
- 2 tablespoons freshly squeezed lime juice
For The Curry
- 5 tablespoons mustard oil (or any other cooking oil)
- 2 whole bay leaves (tejpatta)
- 2 inch piece of cinnamon stick (dalchini)
- 5-6 whole black peppercorns (kali mirch)
- 5-6 cloves (laung)
- 2-3 whole dry red chilies
- 2 cups thinly slice onions
- 2 tablespoons ginger garlic paste
- 3-4 green chilies (slit into half)
- 2 teaspoons coriander powder
- ½ teaspoon garam masala powder
- ½ teaspoon roasted cumin powder
- ½ cup finely chopped tomatoes
- ½ cup plain yogurt (dahi, curd) (whisked)
- 1 cup water
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Marinate The Chicken
- Add chicken, turmeric powder, salt, chili powder, and lime juice to a large mixing bowl.⅕
- Mix everything well.
- Cover the bowl and keep it aside for 30 minutes.
Make The Curry
In An Instant Pot
- Press the SAUTE button on the Instant Pot. Add oil to the pot.
- Once the oil is hot, add bay leaves, cinnamon, black peppercorns, cloves, and red chilies, and saute for 4-5 seconds.
- Add the onions and cook until lightly browned, stirring frequently (5-6 minutes).
- Add ginger garlic paste and green chilies and cook until onions turn nicely browned (6-8 minutes).
- Note: If you like a creamier curry, blend the onion with an immersion blender at this stage. Use pureed tomatoes instead of chopped tomatoes in the step below and follow the rest of the recipe as is.
- Now add coriander powder, garam masala powder, and cumin powder, and cook for 20-30 seconds.
- Add the marinated chicken and cook for 4-5 minutes.
- Now add tomatoes and yogurt and cook for 3-4 minutes, stirring frequently.
- Add water and mix well.
- Close the lid of the pot and set the valve to the sealing position.
- 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.
- Release the remaining pressure manually and open the lid.
- Check for salt and add more if required.
- 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 adding water 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 needed.
- Garnish with cilantro and serve.
tastes awesome
Thanks Dildeep