Indian Punjabi · intermediate
Punjabi Tariwala Chicken Curry
A comforting homestyle chicken curry cooked in a light, highly seasoned tomato-onion gravy scented with rustic whole spices.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat oil in a deep pot over medium heat. Add bay leaf, cloves, and cumin seeds; let them temper for 30 seconds until sputtering.
- 02
Add pureed onions and cook, stirring frequently, for 8 to 10 minutes until deep golden brown.
- 03
Add ginger-garlic paste and cook for 2 minutes until aromatic.
- 04
Stir in tomato puree and Punjabi masala spice blend. Cook for 6 minutes until gravy thickens and oil floats to the top.
- 05
Add chicken pieces and sear in the gravy base for 5 minutes, turning to coat evenly.
- 06
Pour in warm water and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is tender.
- 07
Garnish with chopped fresh cilantro and serve hot alongside steamed basmati rice.
A LITTLE KITCHEN KNOW-HOW
Tadka Tempering
Blooming whole aromatic spices in hot oil at the beginning of cooking to infuse the fat with flavor.
Notes from the kitchen
- Browning the pureed onion fully is essential to give the 'tari' (gravy) its deep color and sweet undertone.
- Bone-in chicken yields a richer, deeper broth than boneless cutlets.
- Original home-cooking adaptation inspired by Indian Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
