Punjabi Tariwala Chicken

5 from 1 vote

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.

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.

Punjabi Tariwala chicken served in a bowl.
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About Tariwala Chicken

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

In Hindi, 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 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

Tariwala chicken ingredients 1
Tariwala chicken ingredients 2

For The Marination

To marinate the chicken, you will need turmeric powder, salt, Kashmiri red chili powder, and freshly squeezed 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 chilies, coriander powder, garam masala powder, roasted cumin powder, tomatoes, plain yogurt (dahi, curd), and water.

Use mustard oil for an authentic taste. If it’s not easily available, you can also use any other cooking oil or ghee.

Adjust the green chilies as per your taste.

How To Make Tariwala Chicken

Marinate The Chicken

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
Chicken, turmeric powder, salt, chili powder and lime juice added to a bowl.

Mix everything well.

Cover the bowl and keep it aside for 30 minutes.

Marinated chicken.

Make The Curry

In An Instant Pot

Press the SAUTE button on the instant pot. Add 5 tablespoon mustard oil to the pot.

Oil added to an instant pot.

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
Whole spices added to the pot.

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

Thinly sliced onions added to the pot.

Add 2 tablespoon of ginger garlic paste and 3-4 green chilies (slit into half) and cook until onions turn nicely browned (6-8 minutes).

Ginger garlic paste and green chilies added to the pot.

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
Coriander powder, garam masala powder and cumin powder added to the pot.

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

Marinated chicken added to the pot.

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

Finely chopped tomatoes and yogurt added to the pot.

Add 1 cup of water and mix well.

Water added to the pot.

Close the pot lid and set the valve to the sealing position.

Lid closed and valve set to 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.

Ready tariwala chicken garnished with cilantro.

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.

Garnish with cilantro and serve.

Pressure cooker tariwala chicken step 1-4
Pressure cooker tariwala chicken steps 5-8
Pressure cooker tariwala chicken 9-12

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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.
5 from 1 vote

Punjabi Tariwala Chicken Recipe

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.
Prep: 10 minutes
Cook: 30 minutes
Marination Time: 30 minutes
Total: 1 hour 10 minutes
Servings: 4 people

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)
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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 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).
    • 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.
    • Check for salt and add more if needed.
    • Garnish with cilantro and serve.

    Video

    YouTube video

    Notes

    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.
    Use mustard oil for an authentic taste. If it’s not easily available, then you can also use any other cooking oil or ghee in its place.
    Adjust the green chilies as per your taste.

    Nutrition

    Calories: 439kcal, Carbohydrates: 21g, Protein: 23g, Fat: 29g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 16g, Trans Fat: 0.02g, Cholesterol: 100mg, Sodium: 1072mg, Potassium: 684mg, Fiber: 5g, Sugar: 10g, Vitamin A: 971IU, Vitamin C: 64mg, Calcium: 108mg, Iron: 2mg
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