Tari wala chicken is the easiest chicken recipe that you can try from Indian cuisine.
Its an easy start however to perfect it you may need some tips that will help you make this simple humble curry to an extra ordinary curry.
You will often see that the pictures associated with tari wala gravy chicken have a layer of oil on top and yes traditionally that’s how a good masala is cooked but I dont like to use so much of oil as it feels unhealthy. But certainly using a lot of does make the curry taste better;)
A good punjabi style tari wala chicken has a well roasted masala as the secret. The better the masala the better the curry.
Other gravy chicken recipes on blog-
Directions to make Tari Wala Chicken-
750gm Curry Cut chicken (skinless, cleaned and washed well)
3 large red onions grinded
4-5 plum tomato pureed
2 tbsp ginger garlic paste
Add green chillies if you’d like as per your taste
Salt as per taste
1/2 tsp turmeric powder
1 tsp kashmiri chilli powder
1 tbsp coriander powder
1 tsp jeera powder/curmin powder
1/2 tsp garam masala
1-2 bay leaf
1 star anise
2 black cardamom
2-4 green cardamom
1/4 cup oil (use any oil)
In a heavy bottom pan heat oil and add bay leaf, black cardamom, green cardamom and star anise.
As they cook and the oil heats a delicious aroma you can feel. Make sure not to burn the whole spices.
After about 60 sec add the grinded onion paste. Cook well but makr sure the onions dont stick to the bottom.
** a tip from my ma is when onions start sticking at the bottom of the pan add a splash of water and keep cooking till onion paste is golden brown.
Add the ginger garlic paste and chillies if using.
Now time to add the tomato puree. Cook untill you see oil on the sides of the masala. Usually up to 10-15 mins on medium high.
Add the salt, turmeric powder, chilli powder.
And also add the chicken. I like to add 200 ml water (about a glass of water) it helps to cook the chicken evenly and gives a delicious well cooked gravy.
In about 15 min the chicken is done.
Enjoy with roti or rice.
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