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INGREDIENTS
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1 pound of skinless chicken (mix of chicken legs and thighs)
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1/2 cup of plain yogurt (you can use greek yogurt also)
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3 medium-sized yellow onions finely chopped (I use the fullstar chopper). Visit my Amazon Store to buy it.
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3 tablespoons of ginger and garlic paste
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1/2 cup tomato sauce
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1/8 cup of tomato paste
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2 teaspoon of cumin seeds
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2 teaspoon of turmeric powder
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2 teaspoon of coriander powder
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1 teaspoon of cumin powder
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1 teaspoon of garam masala
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2 green chillis finely chopped
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salt to taste
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5-6 green cardamons (elaichi)
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1 tablespoon of crushed kasuri methi
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1 tablespoon of neutral oil (like avacado, or canola)
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1 tablespoon of unsalted butter
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2 cups of water
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1/2 cup of chopped cilantro for garnish
Tari wala chicken/punjabi chicken curry (Tari means curry) is a classic and authentic chicken curry recipe. What makes it so delicious is its simplicity as it is prepared using all pantry ingredients. Tari wala chicken is a “home” chicken. You may not find this in every restaurant, but every Punjabi loves eating it!
Over the years I have made many variations of tari wala chicken and have nailed a perfect, authentic, and foolproof recipe. It’s a perfect recipe for a beginner or an experienced chef! Once you make this chicken curry recipe you will not want to make it any other way. You can reference my step by step pictures and my tips to make the perfect tari wala chicken.
What kind of chicken do I use for Tari wala chicken?
Using the right type of chicken is the key to making the perfect chicken curry. I highly recommend using chicken legs and thighs as they are meatier and release their own fat. Only use chicken breast if you absolutely have to.
How long do I have to marinate the chicken?
The chicken can sit in the yogurt marination for as little as 30 minutes. The reason we marinate the chicken in yogurt is to avoid the yogurt from curdling up in when we cook it.
What can I serve with tari wala chicken?
This chicken is best served with plain or jeera rice. I also love eating this chicken curry with Persian rice with tahdig or any naan, roti, or kulchas.
Tips:
- Prepare this chicken in a heavy bottom pan like Le Creuset or Calphalon. Visit my Amazon Store for all my recommendations.
- Try to use fresh ginger and garlic paste. It really does make a world of difference in the taste. Take 15-20 pods of peeled garlic (available at every Indian grocery store or Asian market). Take 1 medium-sized ginger and peel it. Run it with the garlic in a food processor or Nutri bullet. For this recipe, you need 3 tablespoons of ginger and garlic paste, so if you have some leftover, you can refrigerate it for up to 7 days.
- Don’t skimp on the onions. I use 3 medium-sized onions for this recipe. The key is in the masala and masala comes from the onions.
- Don’t forget the second most important step to getting a perfect chicken curry is to “bhuno” it. Bhuno simply means to cook the chicken in spices till they are completely cooked and blended together and it should always be done on high flame.
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- Marinate the chicken in yogurt, 2 tablespoons of ginger and garlic paste, 1 teaspoon of turmeric powder, 1 green chili, and salt to taste. Set aside for 20 minutes
- In the meanwhile, let’s prepare our masala. Add butter and ghee to the pot and add in cumin seeds and allow them to start spluttering
- Add in green cardamoms (elaichi), onions and cook till they are golden brown (5-7 minutes)
- Add in the remainder of ginger and garlic paste (1 tablespoon), and green chilies and cook for 30 seconds and then lower your flame
- Add in the remaining turmeric powder, coriander powder, salt, and cumin powder and mix well. You may need to add 1-2 tablespoons of water to loosen up the masala
- Add in the tomato sauce and tomato paste and cook with the lid closed for 3-4 minutes or till it releases oil
- Turn the flame to high, add in the marinated chicken and “bhuno” or mix well for 7-10 minutes or till the chicken releases its oil
- Add in Kasuri methi, and mix for a 30 seconds
- Add in water, mix all the masala well and allow the chicken to cook on low to medium flame with the lid closed for 10-12 minutes
- Add garam masala and garnish with cilantro
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