Wednesday, October 7, 2015

Tari Wala Murgh (Chicken Curry Gravy)

Chicken is really the most common dish in our house at weekends, it's either a lunch or a dinner, either Saturday or Sunday; ever since I started cooking chicken in various flavors and so many different recipes. We usually like to eat a chicken fried and pan roasted with spices and masala with chappati (flat bread) but this time I decided to do something different: made this chicken curry with a lovely, flavorful gravy and instead of roasting it in a pan, I made this in a pressure cooker. It's a nice and homely recipe with the basic ingredients used in preparation.

Other chicken recipes:

Chicken Achaari
Chicken keema curry
Green Walnut chicken curry
Kasoori methi chicken
Madras chicken curry
and many more...

So let's come to the delicious recipe of this Tari Wala Murgh a.k.a. Chicken Curry Gravy:


Chicken: 500 gm

For the marination:

Ginger-garlic paste: 3 tsp.
Salt to taste
Red chilli powder: 1 tsp.
Coriander powder: 1 tsp.
Turmeric powder: 1 tsp.
Lemon juice: 2 tsp.

For the garam masala:

Dried red chilli: 1
Green cardamom: 2
Black cardamom: 1
Coriander seeds: 1 tsp.
Cinnamon stick: 1 inch
Black peppercorns: 1/2 tsp.
Nutmeg powder: a pinch
Cumin seeds: 1 tsp.

For the curry:

Cooking oil: 4 tsp.
Bay leaf: 1
Onion (chopped): 1
Salt to taste
Ginger-garlic paste: 3 tsp.
Tomato (finely chopped): 2
Onion (cubed): 2
Lemon juice: 2 tsp.
Coriander leaves for garnish

  1. Wash and clean the chicken, marinate in the marinade ingredients: ginger-garlic paste, salt, red chilli powder, coriander powder, turmeric powder and lemon juice. Keep aside for about an hour.
  2. Prepare the garam masala: dry roast each of the ingredients mentioned under the garam masala (except nutmeg powder). Let cool and grind to a coarse powder. Add in the nutmeg powder, mix and keep aside.
  3. Now begin to prepare the curry. Heat oil in a pressure cooker on medium flame and when the oil is slightly warm, add the bay leaf. 
  4. After about 30 seconds, add the chopped onions and stir. Fry well until they are transparent and start getting brown. 
  5. Add the salt and the prepared garam masala (in step 2) and mix well. Save a little garam masala to be added in the end.
  6. Add the ginger-garlic paste. I prefer to add grated ginger and garlic it gives a more rustic flavor. Mix everything well and let cook until the raw smell goes away.
  7. Add the tomato and sprinkle salt. Mix well and let cook until the tomatoes are soft and mushy. 
  8. Add the marinated chicken at this stage and the cubed onions. Mix everything well and fry the chicken in the masala for about 2-3 minutes, stirring continuously. 
  9. Add two cups warm water to the cooker and give it a stir. Put on the lid over the pressure cooker but don't put on the whistle (pressure). 
  10. Let it cook on medium flame for about 15 minutes. Remove the cover and add the lemon juice. Give a stir and let cook open for another 5 minutes. 
  11. Turn off the flame and add the remaining garam masala. Without stirring, keep the lid above the cooker (don't close) and leave on for 10 minutes.
  12. Remove the lid, stir and garnish with fresh coriander leaves. Serve piping hot with chappatis or jeera rice.

Loved this recipe? Please leave a comment/feedback in the comments section as it really motivates me. Don't forget to connect with me on Facebook for regular recipe updates.


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