Are you a fan of the spicy and tangy taste of tari wala chicken recipe? If so, you can now recreate the authentic dhaba-style recipe at home with this easy-to-follow guide. The step-by-step instructions will guide you through the process, allowing you to impress your family and friends with a delicious homemade dish.
Have you ever tried Chicken Tari Wala recipe, a popular Pakistani dish? It’s made by marinating chicken pieces and cooking them in a spicy sauce before deep-frying. This Spicy Chicken Gravy is a favorite among Punjabi households, thanks to its delightful mix of whole spices, fried onion paste, tomato, and curd. The term “Tari” means “gravy,” and this dish is best enjoyed with hot parathas. The chicken is cooked until it’s juicy, tender, and coated in a zesty gravy that will leave you wanting more.
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How to make Tari Wala Chicken Recipe at home?
Dhaba Style Tari Wala Chicken Recipe.
- Bottom Kadhai
- Mixer Grinder
- Mixing Bowl
- 500 Grams Chicken Curry Cut pieces
- 4 Nos Onion Finely Sliced
- 1/2 Cup Curd
- 1/2 Cup Coriander Leaves Chopped
- 2 Nos Tomatoes Chopped
- 1/2 tsp Cumin Seed Powder
- 2 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 Tbsp Red Chilly Powder Kashmiri Chilly
- 1 tbsp Salt as per taste
- 1/4 tbsp Cumin Seeds
- 1 tbsp Whole Spices Star Anise, Nutmeg, Cinnamon, Black Peppercorns, Cloves, Green Cardomom etc
- 1 tbsp Ginger Garlic Paste
- To begin, marinate the chicken by placing it in a mixing bowl.
- Next, sprinkle in 1/2 tablespoon of red chilli powder, 1/4 teaspoon of turmeric powder, and a pinch of salt.
- Next, include approximately half a tablespoon of ginger garlic paste.
- Next, add 3-4 tablespoons of curd.
- Thoroughly combine all the ingredients with the chicken.
- Let it marinate for 20-30 minutes.
- Heat 4-5 tablespoons of oil in a kadhai on low heat and add finely sliced onions to fry.
- To make crispy brown onions, fry them on high heat while stirring continuously.
- After achieving a crispy brown texture, relocate the onions to a plate.
- Add 1/4 tablespoon of cumin seeds in the same oil and allow them to crackle.
- Add 1/2 tbsp of Ginger Garlic Paste to the heated oil and fry until the raw scent dissipates.
- Next, add the marinated chicken pieces and fry them on high heat for one minute.
- Turn the chicken pieces on other sides occasionally and fry on low/medium flame for 4-5 minutes.
- Once the chicken is fried, add dry masalas – Red Chilly Powder, Coriander Powder, Turmeric Cumin Powder & Salt as per taste.
- Mix all the masala and chicken and fry them until aromatic.
- After roasting and coating the masala in the chicken, include some chopped coriander leaves.
- Add chopped tomatoes, cover it with a lid, and cook with the chicken for 8-10 mins.
- While the chicken is getting cooked, We can make an onion paste and whole spices.Add Fried onions and whole spices in a mixing jar, and grind it to a fine paste without adding water.
- Open the lid and check the chicken.
- Once the tomatoes are cooked, add the onion paste to the chicken.
- Mix it well with the chicken; the gravy has a thick consistency and nice colour due to the onion paste.
- Add around 3 tbsp of curd and mix it well; an excellent thick masala is formed.
- Then add around 3/4 glass of water and mix it well; you can add water as per the gravy consistency required. Check the seasoning and add salt if needed.
- Add some chopped coriander leaves and let it boil for 4-5 mins so the flavours blend.
- The Tari Wala Chicken is ready and can be served hot with Naan/Paratha/Rice.
- Chicken has to be marinated for at least 30 mins.
- Ginger Garlic paste to be roasted until the raw smell is gone for the best output.
- Fry the onions on a high flame stirring continuously; this will help in saving some time.
- Curd makes chicken soft and moist hence adding curd in marination is essential.