Punjabi Chicken Curry | Tari Wala Chicken | Murgh tariwala Recipe

 

Red hot punjabi chicken curry served in white dish by homemakerjob.com

 

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Red hot punjabi chicken curry served in white dish by homemakerjob.com

Punjabi Chicken Curry | Tari Wala Chicken | Murgh tariwala Recipe

Vidya
Punjabi chicken curry is a popular and tasty dish from India. It's easy to make. This recipe uses onions, tomatoes and different spices. Spices used in this recipe are common in Indian cooking. They will be easily available near you. Its other name is tari wala chicken. People love this recipe because of its taste and aroma.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Indian, Punjabi
Servings 4 people

Ingredients
  

For marinating:

  • 750 gm chicken
  • ½ cup curd
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp salt

For curry

  • 4 cloves
  • 4 green cardamom
  • 1 inch cinnamon stick
  • ½ tsp cumin seeds
  • 1 bay leaf
  • 1 black cardamom
  • 1 &1/2 cup onions chopped
  • 10-12 garlic cloves
  • 1 inch ginger chopped
  • ½ cup tomatoes chopped
  • 2 tbsp coriander leaves
  • 2 green chilies
  • 2 tbsp oil
  • 2 tbsp ghee (clarified butter)
  • 2 tsp kashmiri red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • ½ tsp kasuri methi (Dried fenugreek leaves)

Instructions
 

  • In a mixing bowl, take 750 gm chickens. Add 1/2 curd, 1 tsp ginger garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp salt. Mix everything well with chicken. Let chicken marinate for 30 min.
  • Heat 2 tbsp oil in kadai/pan. Add 4 cloves, 4 green cardamom, 1 inch cinnamon stick and 1/2 tsp cumin seeds. Sauté well for few seconds.
  • Add 1&1/2 cup chopped onion and fry for 5 min or till it turns light brown.
  • Next, add 10-12 garlic cloves, 1 inch ginger chopped and 2 green chilies. Cook well for 2 min. Add 1/2 cup chopped tomatoes and coriander leaves. Cook till tomatoes soften. Keep this mixture aside to cool down.
  • Transfer mixture in a blender jar and blend till it turns into a smooth paste.
  • In kadai, add 2 tbsp oil and 2 tbsp ghee. Heat it well. Add 1 bay leaf and 1 black cardamom. Sauté well. Keep heat on medium.
  • Now add paste in kadai and cook well for 5 min.
  • Add 2 tsp kashmiri red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder. Mix well and sauté for 1 min.
  • Add marinated chicken and cook on high heat for 5 min. Then turn heat on medium, cover with lid and cook for another 15 min. Stir well once in a while.
  • Add 1&1/2 cup water and mix well with chicken. Turn heat to low, cover with a lid and cook for 15 min. Turn chicken pieces around in between.
  • Finally, add 1 tsp kasuri methi and cook for 2 min. Turn off the heat.
  • Serve hot punjabi chicken with roti, naan or rice.

Notes

  • Add spices level as per your taste.
  • Use chopped coriander leaves for garnishing.
  • Use fresh chicken with bones for this recipe.
  • Gravy will be thick for recipe. You can add water to make gravy thin if you prefer so.

 

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