Chicken Tariwala is a North Indian style chicken curry where the gravy, or tari, does most of the talking. Tari simply means a thin to medium curry sauce, and this recipe builds it carefully through browned onions, tomato puree and the reserved curd marinade. The gravy is meant to flow and coat the chicken rather than sit thick and paste-like. It works on a weekday with plain rice just as well as it does on a weekend spread with roti and dal.
About the Recipe
The recipe works in two stages. Chicken is marinated in beaten curd and salt for 30 to 45 minutes, then set aside while the masala base is built. Onion paste goes into the pan with whole spices and is cooked until properly browned before the ground powders and ginger garlic paste are added. Once the chicken has dried out in the pan, the reserved marinade goes back in to add body to the gravy. A sprinkle of roasted cumin powder right at the end lifts the finished dish noticeably.
Why You Will Love This Recipe
The gravy is the main reason to cook this. The curd marinade is reserved and added back during cooking rather than discarded, so the sauce picks up a mild tang that balances the red chilli and garam masala. Water goes in only after the chicken and curd have cooked down, which makes the final consistency easier to judge and adjust. If you enjoy recipes like Coriander Chicken Curry or Chicken Salna, this one sits comfortably in the same family of everyday Indian chicken curries.
Cooking Tips
The most common mistake is rushing the onion paste. It needs to be stir-fried until genuinely browned, not just softened. Pale onions will make the gravy taste raw and flat. Keep the flame moderate and stir frequently.
When the chicken goes in, cook it on moderate flame until it looks dry before adding the reserved marinade. Adding the marinade too early traps steam and stops the chicken from colouring properly.
Once the water is in, keep the flame low and the lid on so the chicken cooks through without the gravy reducing too fast.
Top Tips
- Beat the curd smooth before mixing with the chicken so it coats evenly and does not split during cooking.
- Do not skip the browning stage for the onion paste. Pale onions will make the gravy taste flat.
- Reserve the marinade separately after adding the chicken to the pan. Adding it after the chicken has dried out makes a real difference to the gravy texture.
- Use 1 and 1/4 cups of water as stated for a medium flowing gravy. Add a little more if you want a thinner tari.
- Sprinkle the roasted cumin powder only at the end, once the heat is off or very low, so the aroma stays fresh.
- If the onion paste is sticking to the pan before it browns, add a tablespoon of water and keep cooking rather than adding more oil.
Serving and Storing Suggestions
Serve Chicken Tariwala hot with steamed basmati rice, jeera rice, roti or paratha. The gravy also works well with plain bread.
Leftovers keep in the refrigerator for up to two days in a covered container. Reheat gently on a low flame with a splash of water to loosen the gravy, as it thickens considerably once cold. Avoid reheating more than once. The flavour is often better the next day after the spices have had time to settle.
Similar Recipes
- Coriander Chicken Curry
- Chicken Salna
- Anjeer Murgh (Chicken Fig Curry)
- Coconut & Tamarind Chicken Curry
- Sri Lankan Chicken Curry
Nutrient Benefits
Chicken is a good source of protein, which supports muscle maintenance and keeps you feeling full. Curd adds calcium and some B vitamins. The spices used, including turmeric, coriander and cumin, are common in everyday Indian cooking and add flavour without significantly increasing the calorie count.
Chicken Tariwala
Ingredients
- 400 gms, cut into medium pieces Chicken
- 1/4 cup, well beaten Thick Curd
- 3 to 4 tblsp Oil
- 1/2 Bay Leaf
- 1 Cloves
- 1/2 inch stick Cinnamon
- 1 Brown Cardamom
- 1 cup (or more if desired) Onion Paste
- 1/4 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 1 to 2 tblsp Ginger Garlic Paste
- 1/2 cup Tomato Puree
- 1/4 tsp, roasted Cumin Powder
- Salt as per taste
Instructions
- Combine curd and salt in a bowl.
- Add the chicken pieces and marinate for 30 to 45 minutes.
- Meanwhile, heat oil in a pan over moderate flame.
- Add bay leaf, cloves, cinnamon and cardamoms.
- Fry for 30 seconds and add the onion paste.
- Stir-fry till well browned.
- Reduce flame to low.
- Add chilli powder, coriander, turmeric and garam masala powders.
- Stir to mix well.
- Add ginger garlic paste and stir.
- Add the tomato puree and cook till the onions and tomatoes blend well.
- Add the marinated chicken pieces.
- Reserve the marinade.
- Stir well till chicken turns dry on moderate flame.
- Reduce flame and add the marinade.
- Cook for 3 to 4 minutes till the curd dries up.
- Pour 1 1/4 cups of water and allow it to boil.
- Cover the pan with a lid and cook on reduce flame for 20 minutes or till the chicken turns tender.
- Sprinkle cumin powder and mix.
- Garnish with coriander leaves.
- Serve hot.
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Frequently Asked Questions
Can I use boneless chicken instead of bone-in pieces?
Yes, boneless chicken works here. Reduce the final covered cooking time from 20 minutes to around 12 to 15 minutes and check for doneness a little earlier. Bone-in pieces take longer to cook through but add more flavour to the tari. If you use boneless pieces, taste the gravy at the end and adjust the salt and garam masala as needed.
What does it mean when the recipe says to cook the chicken until it turns dry?
After the marinated chicken goes into the masala, moisture from the chicken and the onion-tomato base releases into the pan. Cooking on moderate flame while stirring lets this liquid evaporate. When the chicken looks dry and the masala is clinging to the pieces rather than sitting in liquid, that is the right stage to add the reserved marinade. This step helps the chicken absorb the masala before the gravy is built.
My gravy looks too thin after adding the water. What should I do?
Cook the curry uncovered on moderate flame for a few extra minutes after the chicken is tender. The gravy will reduce and thicken. Stir occasionally so the bottom does not catch. Chicken Tariwala is meant to have a flowing tari, so do not over-reduce it. If it is very thin, check that the onion paste was browned properly at the start, as under-browned onions can make the gravy watery.
Can I substitute the thick curd with something else?
Thick curd is the best option here. If thick curd is not available, hang regular curd in a muslin cloth for about 20 minutes to drain the excess water before using. Thin or runny curd will make the marinade watery and the gravy will take much longer to cook down. Cream or coconut milk are not suitable substitutes as they will change the character of the dish entirely.
Is tariwala chicken the same as thari wala chicken?
Yes, Chicken Tariwala, tariwala chicken and thari wala chicken all refer to the same style of preparation. The name simply describes a chicken curry with a good amount of gravy or tari. The spelling varies by region and cook, but the dish is the same: chicken cooked in a spiced onion and tomato base with enough liquid to form a flowing sauce.
