Tari wala chicken curry is a traditional dish originating from Indian cuisine which has become popular all around the world. Every home cook has their way of making this dish, so it will always be a little different in each household.
Tari wala Chicken Curry is from the state of Punjab in India and is one of the most popular dishes served at Punjabi Dhabas.
This chicken recipe is typically made with simple ingredients such as ginger, garlic, onion, coriander leaves, red chili powder, garam masala powder, and tomatoes to make a thick sauce. Tari wala chicken curry is made using a lot of oil which gives it an authentic taste.
The curry gives off a nice aroma and the flavor is predominantly spicy. Unlike other curries like Butter Chicken which have cream as one of the main ingredients, Tari Wala Chicken Curry doesn’t contain cream and has bigger pieces of chicken compared to kurma or Butter Chicken. The final step to make this dish delicious is to add fresh coriander leaves on top before serving.
Tari wala Chicken curry can be served with rice, roti, or parathas.
Step-by-step instructions to prepare tari wala chicken curry
Ingredients:-
For Marination
- Chicken – 1 kg
- salt
- turmeric powder – 1/2 tsp
- Kashmiri chili powder – 1 tsp
- Ginger-Garlic paste – 2 tsp
- Lemon Juice – 2 tsp
- Oil – 2 tbsp
- Oil – 1/2 cup to flash fry chicken
For the masala
- Cardamom – 4
- Cloves – 4
- Fennel seeds – 1/2 tsp
- Coriander seeds – 2 tsp
- Peppercorns – 1/4 tsp
- Bay Leaf – 1
- Ginger – 2 inch
- Garlic cloves – 10
- Onion – 3
- Tomato – 2
- Coriander Strands – a bunch
- water – 1/2 cup
For gravy preparation:
- Ghee – 2tbsp
- Kashmiri chili powder – 1 tsp
- Cumin powder – 1 tsp
- Garam Masala – 1 tsp
- Roasted Kasoori Methi – 1 tsp
- water – 1 cup
- salt
- Coriander leaves to Garnish
Preparation:-
1. Marinate chicken with salt, ginger-garlic paste, turmeric powder, Kashmiri chili powder, Lemon juice, and Oil. Allow to rest for 1 hr, You can also go for overnight marination.
2. Flash fry the marinated chicken, to a deep bottom vessel add 1/2 cup of oil drop the chicken pieces in sizzling oil cook for 2 mins on both sides. Flash-frying method seals the outer portion of the chicken and keeps the inside raw. Remove the chicken from the oil after 2 mins.
3. The oil contains all the flavor from the chicken. Strain the oil used for frying chicken and pour it into a Kadai or vessel.
4. Add whole spices cardamom, cloves, coriander seeds, peppercorns, fennel seeds, and bay leaf.
5. Add ginger, garlic, and green chilis.
6. Add onions cover and cook until onions turn brown.
7. Add tomatoes and Coriander strands cover and cook until tomatoes turn soft
8. When tomatoes turn soft add 1/2 cup of water and switch off the flame. Transfer the cooked tomatoes and onions to a grinding jar. Grind to a fine paste and set aside.
9. Add 2 tbsp ghee to a heated vessel, add 1 tsp of Kashmiri chili powder stir well.
10. Transfer the onion and tomato puree to the vessel.
11. Add salt Mix well, Next add in cumin powder, garam masala, and roasted kasuri methi. Mix well and allow to simmer.
12. Add fried chicken pieces along with 1 cup of water.
13. Cover and cook chicken for 15 mins.
14. After 15 minutes chicken is well cooked. Finally, Garnish with coriander leaves.
Tari wala chicken Curry | A Delicious Dhaba style chicken curry
Ingredients:-
For Marination
To Flash Fry Chicken
For Masala
For Gravy Preparation
Instructions
Marinate chicken with salt, ginger-garlic paste, turmeric powder, Kashmiri chili powder, Lemon juice, and Oil. Allow to rest for 1 hour, You can also go for overnight marination.
Flash fry the marinated chicken, to a deep bottom vessel add 1/2 cup of oil drop the chicken pieces in sizzling oil cook for 2 mins on both sides. Flash-frying method seals the outer portion of chicken and keeps the inside raw. Remove the chicken from the oil after 2 minutes.
The oil contains all the flavor from the chicken. Strain the oil used for frying chicken and pour it into a Kadai or vessel.
Add whole spices cardamom, cloves, coriander seeds, peppercorns, fennel seeds, and bay leaf.
Add ginger, garlic, and green chilis.
Add onions cover and cook until onions turn brown.
Add tomatoes and Coriander strands cover and cook until tomatoes turn soft
When tomatoes turn soft add 1/2 cup of water and switch off the flame. Transfer the cooked tomatoes and onions to a grinding jar. Grind to a fine paste and set aside.
Add 2 tbsp ghee to a heated vessel, add 1 tsp of Kashmiri chili powder stir well.
Transfer the onion and tomato puree to the vessel.
Add salt Mix well, Next add in cumin powder, garam masala, and roasted kasoori methi. Mix well and allow to simmer.
Add fried chicken pieces along with 1 cup of water.
Cover and cook chicken for 15 minutes.
After 15 minutes chicken is well cooked. Finally, Garnish with coriander leaves.
