By Shireen Jamooji
October 16, 2023
Punjabi tariwala chicken is a rich and flavourful North Indian dish. It features tender chicken pieces cooked in a medly of distinctive blend of spices. The dish is renowned for its tangy and mildly spicy taste, and finger-licking good gravy making it a delightful choice for those who appreciate Indian cuisine.
500g Chicken Curry Cut pieces 4 Onions (finely sliced) ½ cup Curd ½ cup Chopped Coriander Leaves 2 Tomatoes (chopped) ½ tsp Cumin Seed Powder 2 tbsp Coriander Powder ½ tsp Turmeric Powder 1 tbsp Kashmiri Red Chilli Powder 1 tbsp Salt (to taste) ¼ tsp Cumin Seeds 1 tbsp Ginger Garlic Paste 1 tbsp Oil Whole Spices (Star Anise, Nutmeg, Cinnamon, Black Peppercorns, Cloves, Green Cardamom, etc.)
Place chicken in a bowl. Sprinkle 1/2 tbsp red chilli powder, 1/4 tsp turmeric powder, a pinch of salt, and 1/2 tbsp ginger garlic paste.
Add 3-4 tbsp curd and mix everything thoroughly. Allow it to marinate for 20-30 minutes.
Heat 1 tbsp oil in a pan on low heat, add finely sliced onions and fry until crispy and brown. Then transfer the onions to a plate.
In the same oil, add 1/4 tsp cumin seeds and let them crackle. Add 1/2 tbsp ginger garlic paste and fry until the raw smell disappears.
Add the marinated chicken and fry for 1 minute on high heat. Flip and continue cooking for 4-5 minutes on low/medium flame
Add red chilli powder, coriander powder, turmeric, cumin powder, and salt. Fry until aromatic. Add chopped coriander leaves, and tomatoes, and cover to cook for 8-10 minutes.
In a mixer, grind the fried onions and whole spices into a paste without adding water.
Open the lid, add the onion paste to the chicken, and mix well. Then add 3 tbsp of curd and 3/4 glass of water for desired consistency. Adjust salt.
Add more coriander leaves and let it boil for 4-5 minutes to blend the flavours. Your Tari Wala Chicken is ready to be served hot with Naan, Paratha, or Rice.