Introduction
About this Recipe
By: Complete Food Company
This dish is called Tari Wala Chicken, and it is very special to me. It is a Punjabi chicken curry that has lots of tasty gravy, which we call “tari” in Punjabi. It is full of flavor and love. I have eaten this since I was a little child. That’s why it is close to my heart.
Ingredients
For masala
- 2 dry kashmiri red chilli
- 2 dry bedgi chilli
- 1” cinnamon stick
- 2 black cardamom
- 2 green cardamom
- 1 star anise
- 1 maze
- 1.5 tsp cumin seeds
- 1.5 tsp coriander seeds
- 4-5 cloves
- 4-5 peppercorns
- 1/2 onion
- 12-15 garlic cloves
- 2” ginger
For chicken marination
- 500 gms chicken
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp salt
- 1 tbsp oil
For gravy
- 3-4 tbsp oil
- 1 bay leaf
- 2.5 onions
- 3 tomato puree
- 1 cup water
- Salt as per taste
- Coriander leaves for garnish
I come from Punjabi roots, and in my house, this chicken was made almost every Sunday. I still remember the yummy smell of onions, ginger, and garlic frying in the kitchen. It would make my tummy growl even before the chicken was ready! My mom or grandma would cook it with care, and we all waited happily to eat it with hot rotis or rice.
This chicken curry is not fancy, but it is full of taste. It has a medium-thick, tasty gravy that soaks into rice or roti. The chicken becomes soft and juicy, and the spices make it feel warm and happy in your mouth. We call this kind of food “ghar ka khana”, which means “home food” — the kind that makes your heart smile.
Tari Wala Chicken is made with simple things: onions, tomatoes, ginger, garlic, and some everyday Indian spices. Chicken is marinated fist so that the chicken soak in flavor while staying juicy when cooked. Then a quick sauté for a few minutes. This quick cooking helps the chicken hold its shape and locks in its juices. And then we cook it all together until it becomes a rich masala by adding chicken and let it cook slowly. When the oil starts to float on top, we know it’s ready! That little oil is the magic — it’s the “tari” that gives the dish its name.
Even today, when I make this chicken, it brings back sweet memories. It reminds me of family, laughter, and sitting on the floor with a plate full of chicken and rice. That’s why sharing this recipe with you is a true pleasure. It feels like sharing a piece of my heart and my childhood.
So if you want to try something simple, tasty, and full of love, make this Punjabi chicken gravy at home. You don’t need a lot of things. You just need some time, some good masalas, and a happy heart. Cook it slow, enjoy the smell, and then eat it with someone you love.
This dish is not just food — it’s a hug from Punjab, in a bowl.
Servings
4
Ready In:
1hrs 15min
Good For:
Main Course
Step by Step Instructions
Step 1
Make the Whole Spice Blend
In kadhai, add whole spices like cumin, coriander, black cardamom, green cardamom, cloves, kashmiri red chilli, bedgi chilli, star anise, maze and peppercorns and saute for 4-5 minutes on low flame. Remove and keep aside.
Step 2
Then add onion, ginger and garlic with all the spices above into blender and blend into smooth paste. Keep this aside.
Step 3
Marinate the Chicken
Start by marinating the chicken with salt, turmeric, red chili powder, and ginger garlic paste.
Step 4
Sauté the Chicken
Now, add oil and the marinated chicken to the pan and sauté for a few minutes. Remove and keep aside.
Step 5
Make the Gravy and Finish the Dish
In kadhai, add oil with bay leaf. Then add chopped onions and cook them until golden brown.
Step 6
Then add prepared masala and cook it completely.
Then, in go the tomatoes and Cook this masala until the oil separates.
Step 7
Then add the sautéed chicken and mix well.
Add water for the gravy and let it simmer until the chicken is cooked through.
Step 8
Once the oil floats to the top, you know it’s done.
Garnish with fresh coriander and serve hot with rice or roti.
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