Tariwala Chicken is a popular Punjabi curry where chicken is cooked in a thin spicy gravy. It is best served with phulka or rice. Here is how to make it in an instant pot and a traditional pressure cooker (gluten-free).
Here are some more chicken curry recipes that you may like – Bihari Chicken Curry, Indian Tomato Chicken Curry, Chicken Curry, Chicken Vindaloo, Indian Chicken Masala Curry, and Malabar Chicken Curry.
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About Tariwala Chicken
Tariwala Chicken (Murgh Tariwala) is a popular chicken curry prepared in most Punjabi households.
Tari means thin gravy in Hindi. To make chicken tariwala, chicken pieces are cooked in a thin gravy made using onions, tomatoes, and Indian spices.
This chicken curry is one-pot, made using simple ingredients, gluten-free, and can be made in a traditional pressure cooker or an instant pot in under 40 minutes.
Serve it with phulka, steamed rice, or jeera rice with a side of laccha onions and lemon wedges for a comforting meal.
Ingredients
For The Marination
To marinate the chicken, you will need turmeric powder, salt, Kashmiri red chilli powder, and lime juice.
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-size pieces.
For The Curry
To make the curry, you will need cooking oil, bay leaves (tejpatta), cinnamon (dalchini), whole black peppercorns (kali mirch), cloves (laung), dry red chilies, onions, ginger garlic paste, green chillies, coriander powder, garam masala powder, cumin powder, tomatoes, plain yogurt (dahi, curd) and water.
Use mustard oil for an authentic taste. If it’s not easily available, then you can also use vegetable oil or ghee in its place.
Adjust the green chilies as per your taste.
How To Make Tariwala Chicken
Marinate The Chicken
Add
- 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
to a large mixing bowl.
Mix everything well.
Cover the bowl and keep it aside for 30 minutes.
Make The Curry
In An Instant Pot
Press SAUTE button on the instant pot. Add 5 tablespoon mustard oil to the pot.
Once the oil is hot, add
- 2 whole bay leaves
- 2-inch piece of cinnamon
- 5-6 whole black peppercorns
- 5-6 cloves
- 2-3 dry red chilies
and saute for 4-5 seconds.
Add 2 cups of thinly sliced onions and saute until lightly browned, stirring frequently (5-6 minutes).
Add 2 tablespoon of ginger garlic paste and 3-4 green chilies (slit into half) and saute until onions turn nicely browned (6-8 minutes).
Now add 2 teaspoon coriander powder, ½ teaspoon garam masala powder, and ½ teaspoon cumin powder, and fry for 20-30 seconds.
Add the marinated chicken and fry for 4-5 minutes.
Now add ½ cup finely chopped tomatoes and ½ cup whisked plain yogurt and cook for 3-4 minutes, stirring frequently.
Add 1 cup of 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.
Garnish with cilantro and serve.
Serving Suggestions
Punjabi Tariwala Chicken is best served with phulka, steamed rice, or jeera rice with a side of lachha onions and lemon wedges.
You can also serve it with makki ki roti or jowar bhakri.
Storage Suggestions
Punjabi Tariwala Chicken will easily last for 4-5 days when stored in an air-tight container in the fridge. Reheat in a pan or microwave for a few minutes until nice and hot.
Adjust the curry consistency with hot water if it becomes thick after refrigeration.
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Recipe Card
Punjabi Tariwala Chicken Recipe
Ingredients
To Marinate The Chicken
- 500 grams bone-in skinless chicken (1 pound, cut into 1 and ½ inch pieces)
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoons Kashmiri red chili powder
- 2 tablespoons 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 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.
- Mix everything well.
- Cover the bowl and keep it aside for 30 minutes.
Make The Curry
In An Instant Pot
- Press 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 onions and saute until lightly browned, stirring frequently (5-6 minutes).
- Add ginger garlic paste and green chilies and saute until onions turn nicely browned (6-8 minutes).
- Now add coriander powder, garam masala powder, and cumin powder, and fry for 20-30 seconds.
- Add the marinated chicken and fry 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.
- Check for salt and add more if needed.
- Garnish with cilantro and serve.
Did you make this recipe? Let me know!