Dhaba Style Tari Wala Chicken Recipe.
If you're a fan of Indian cuisine, you may have heard of tari wala chicken - a flavorful and spicy dish that's popular in many parts of the country. With this easy-to-follow recipe, you can recreate the authentic dhaba-style tari wala chicken at home and enjoy its delicious taste and aroma.
Equipment
- Bottom Kadhai
- Mixer Grinder
- Mixing Bowl
Ingredients
- 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
Instructions
- Ingredients
- 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.
Video
Notes
- 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.