Punjabi Tariwala Murgh
Punjabi Tariwala Murgh
Punjabi tariwala is an Indian chicken curry cooked with whole spices, garlic, ginger, and turmeric. There is a decent amount of prep work and steps to making this curry, all easy. I recommend prepping everything before you start cooking instead of prepping as you go. This will make cooking Indian food much easier since there are usually so many steps. You can adjust the level of heat by adding however many green chilies you like for the garnish.
Equipment
- mortar and pestle
- food processor
Ingredients
- 2 lbs bone in chicken thighs chopped into 3 with a clever
- 4 tbsp ghee
- 1 1/2 tsp cumin seeds
- 1 cinnamon stick
- 8 green cardamom pods
- 1 medium onion finely chopped
- 6 garlic cloves chopped
- 3 tbsp ginger minced
- 1 1/2 tsp turmeric
- 1 tsp Kashmiri chili powder
- 2 cup tomatoes puréed
- 2 cups chicken stock
- salt to taste
- 1/2 tsp garam masala
Garnish
- cilantro chopped
- green bird’s eye chilies slit lengthwise
Instructions
- Lightly crush the cumin seeds in a mortar and pestle.
- Melt the ghee in a large sauce pan over medium high heat. Sauté the cinnamon stick, cardamom pods, and 1/2 tsp of the crushed cumin seeds for 1 minute.
- Add in the onions and sauté for 15 minutes.
- Add in the garlic and ginger. Sauté for a minute. Stir in the turmeric and chili powder.
- Stir in the tomato purée and sauté for 5 minutes. Season with salt.
- Add in the chunks of chicken thigh. Sauté for 10 minutes, making sure that the chicken is coated in the sauce.
- Pour in the chicken stock. Bring to a simmer. Cover. Reduce the heat to medium low and simmer for 20 minutes.
- Take off the cover and simmer for 5 more minutes to thicken up the sauce. Turn off the heat. Stir in the garam masala and the rest of the cumin seeds. Garnish with chopped cilantro and slit green chilies.
You must be logged in to post a comment.