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

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika provides color without excessive heat.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative for a lighter dish.

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, 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 or use readymade tomato purée.

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.

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.

Add the marinated chicken and fry & stir it on high heat for around 3 mins.

Continue to 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.

Add the fenugreek leaves & amchoor powder. Mix it and simmer for 3-4 mins.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens