Tariwala Murgh
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Tariwala Murgh is a beloved home-style Punjabi chicken curry, celebrated for its light, aromatic, and spicy gravy (Tari). This recipe features chicken on the bone simmered in a vibrant base of onions, ginger, and fresh tomatoes, avoiding the heavy creams or nut pastes of restaurant versions. The secret to a professional-grade Tari is the slow-roasting of the onion-ginger base and the addition of whole spices like black cardamom and peppercorns. It is a comforting, everyday dish that is a staple for family lunches across North India, perfect for soaking up with soft rotis or rice. The chicken remains tender and succulent, while the gravy is thin yet packed with an intense spice profile. Best served hot with a side of sliced onions and a squeeze of lime.
Ingredients
Cooking Instructions
Tips & Secrets
- Browning the onions patiently is mandatory for achieving the authentic professional dark color of the gravy.
- Using bone-in chicken is the secret to a flavor-saturated 'Tari' as the marrow enriches the thin base.
- Always use warm water to adjust the consistency to ensure the chicken stays tender and the cooking process is not interrupted.
- A splash of vinegar or a squeeze of lime at the end can brighten the flavors of this rustic curry.
Nutritional Information(Per 1 portion (300g))
320 kcal
26g
18g
6g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.