PUNJABI CHICKEN GRAVY RECIPE | TARI WALA CHICKEN | PUNJABI CHICKEN CURRY

Punjabi Chicken Gravy Recipe | Tari Wala Chicken | Punjabi Chicken Curry | Chicken Curry | Chicken Gravy Recipe | Punjabi Chicken Recipe

Ingredients for Punjabi Chicken Gravy Recipe:

– Chicken, curry cut with bones- 500 gms

Marinate with:
– Whisked curd/yogurt- 1/2 cup
– Salt- 1 tsp
– Turmeric powder- 1/4 tsp

For paste, to be fried & blended:

– Cumin seeds- 1 tsp
– Green cardamom- 4
– Cloves-3
– Cinnamon- 1/2 inch piece
– Black cardamom-1
– Bay leaf-1
– Onion sliced-2 medium
– Ginger chopped-1” piece chopped
– Garlic cloves- 5
– Oil- 1.5 tbsp

– Tomato purée- 1 cup or purée of 2 fresh tomatoes
– Red Chilli powder- 1 tbsp
– Coriander powder-2 tsp
– Cumin powder-1 tsp
– Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe:
– Kasuri Methi (Roasted and Crushed) – 1 tsp
– Amchur powder (Dry Mango Powder)- 1/4 tsp
– Oil- 3-4 tbsp

Preparation:

– Marinate the chicken pieces with turmeric powder, curd/yogurt & salt as specified. Set aside for 30 mins.
– To make the paste, heat oil in a pan & add all the whole spices as specified above, sliced onions, ginger & garlic. Mix well & fry it on medium heat for 4-5 mins till the onions are soft & start changing colour. Remove and cool. Grind it into a coarse paste first, then add 3 tbsp of water & blend it into a smooth paste.
– Make a purée of 2 medium sized tomatoes. Alternatively use readymade tomato purée.

Process:

– Heat oil in a kadai or pan & add the blended paste.
– Sauté & stir on medium heat for around 4 mins till the mixture is fried & oil separates. Make sure the colour doesn’t become brown.
– Now add the tomato purée and sauté for around 2 mins till oil separates.
– Add the Red Chilli powder, Coriander and Cumin powder, mix well and sauté on medium to low heat for around 5 mins till oil separates. You can add a splash of water and continue sautéing if the masala tends to stick to the pan.
– Now add the marinated chicken and fry & stir it on high heat for around 3 mins.
– Continue to bhunno(sauté)on medium heat for another 10 mins.
– Mix it well, lower heat to minimum and cover & cook for 5 mins.
– Remove lid, add garam masala powder, give a stir and then add 250 ml water and 1/4 tsp salt.
– Mix it well and cover & cook on low heat for 15 mins.
– Now add the fenugreek leaves & amchoor powder. Mix it and simmer for 3-4 mins.
– Serve hot with roti or rice.

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