Editorial sample recipeIndian PunjabiintermediateGluten-FreeHalalDairy-Free

Punjabi Tariwala Chicken Curry

Name: Punjabi Tariwala Chicken Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian Punjabi
Ingredients: 800 g Bone-in chicken thighs, skinless, cut into bite-sized pieces; 2 tbsp Vegetable oil; 1 tbsp Whole spices (1 bay leaf, 3 cloves, 1 tsp cumin seeds), combined; 1.5 cups Yellow onions, finely pureed; 1.5 tbsp Ginger-garlic paste; 1 cup Tomato puree, freshly blended tomatoes; 2 tbsp Punjabi masala blend (coriander, cumin, turmeric, red chili); 2 cups Water, warm; 0.25 cup Fresh cilantro, finely chopped

A comforting homestyle chicken curry cooked in a light, highly seasoned tomato-onion gravy scented with rustic whole spices.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Punjabi Tariwala Chicken Curry

AI illustration

Technique to learn

Tadka Tempering

Blooming whole aromatic spices in hot oil at the beginning of cooking to infuse the fat with flavor.

Instructions

Step 1: Heat oil in a deep pot over medium heat. Add bay leaf, cloves, and cumin seeds; let them temper for 30 seconds until sputtering.
Step 2: Add pureed onions and cook, stirring frequently, for 8 to 10 minutes until deep golden brown.

Step 3: Add ginger-garlic paste and cook for 2 minutes until aromatic.

Step 4: Stir in tomato puree and Punjabi masala spice blend. Cook for 6 minutes until gravy thickens and oil floats to the top.

Step 5: Add chicken pieces and sear in the gravy base for 5 minutes, turning to coat evenly.

Step 6: 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.

Step 7: Garnish with chopped fresh cilantro and serve hot alongside steamed basmati rice.

Cooking tips

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.

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