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Tariwala Murgh (Home-style Chicken Curry)
Tariwala Murgh (Home-style Chicken Curry) is a traditional Indian recipe for a classic curry of chicken and potatoes in a thick and aromatic tomato-based gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Home-style Chicken Curry (Tariwala Murgh).
prep time
15 minutes
cook time
45 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesIndian Recipes
Also sometimes spelled Tariwalla Murgh, this is a classic Punjabi chicken curry, that’s prepared ‘home style’ for a delicious and authentic curry. This is jam full of aromatic flavours and definitely has a bit of a kick.
Ingredients:
180g white onions, coarsely chopped
6 garlic cloves, coarsely chopped
2½ cm piece of ginger, peeled and coarsely chopped
120g tomatoes, coarsely chopped
1 tbsp (heaped) tomato purée
3 tbsp vegetable oil
5 green cardamom pods, crushed
2½ cm cinnamon stick
2 dried bay leaves
1 tsp ground turmeric
½ tsp Kashmiri chilli powder
1 tsp ground cumin
2 tsp ground coriander seeds
850g whole chicken thighs and drumsticks, skinned
230g potatoes, peeled and diced
Coriander leaves, chopped, to garnish
1 tbsp lemon juice
roti or pulao rice, to serve
Method:
Blitz the onions in a blender to a smooth paste, then remove and set aside. In the same blender, blitz the garlic and ginger, then remove and set aside.
Now add the tomatoes and tomato purée to the blender and blitz to a smooth paste, then set aside.
Heat the oil in a large, heavy-based, non-stick pan over a medium heat. Add the whole spices and, when they sizzle, add the onion paste and fry for 9-10 minutes, stirring well.
Add the garlic and ginger paste, and fry for 1 minute to cook out the raw flavours. Add the tomato paste and fry for 2 minutes until it begins to thicken. Add the turmeric, chilli powder, cumin and ground coriander, and fry for 3 minutes, stirring well.
Add the chicken and mix to coat with all the spices, frying for 7-8 minutes to seal on all sides. Season to taste, then add 270ml of water. Bring to the boil, then reduce to a simmer, cover and cook for 15 minutes.
Add the potatoes and continue cooking, with the lid on, for 15-17 minutes or until the potatoes are cooked through and the chicken is cooked through. Garnish with the coriander and lemon juice. Serve with roti or pulao and a salad.
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