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Craving comfort food? Here’s an all-time favourite Punjabi chicken curry recipe

Learn how to make the perfect Punjabi Tariwala Murgh with this easy recipe.

By: Lifestyle Desk |
May 7, 2020 8:50:33 pm
PUNJABI CHICKEN CURRY, how to make PUNJABI CHICKEN CURRY, chicken recipes, easy chicken recipes,, indianexpress, chicken curry recipe,, indianexpress, maunika gowardhan recipes, maunika gowardhan, simple recipes, Punjabi dishes, easy chicken recipes, easy Punjabi recipes, north indian recipes, lockdown cooking, quarantine cooking, isolation cooking, punjabi dish, Make this easy recipe when you are in the mood of a chicken curry. (Source: Maunika Gowardhan/Instagram; designed by Gargi Singh)

Actor Mini Mathur, in a Facebook Live with, mentioned how despite trying out various cuisines, her go-to comfort food is Indian food. And we could not agree more. There is nothing like homemade food that is not only filling but soul-satisfying. So when we recently spotted chef and author Maunika Gowardhan share the sumptuous recipe of Punjabi Chicken Curry also popularly called Punjabi Tariwala Murgh, we just had to try.

The lip-smacking gravy dish made of whole spices, ginger, turmeric and coriander ticks all the boxes of comfort food. So when you are looking for something satisfying in these gloomy times, pick this recipe for a hearty meal.

This is what had to say on Instagram: “Simple chicken curry with whole spices, ginger, turmeric and garam masala. One that’s a family favourite served with plain rice. Much needed comfort food and the perfect time to savour these flavours. The key to this recipe is cooking the onions well which render themselves in the rich gravy”.


Serves: 4

700g – Chicken on the bone cut in medium pieces (use drumstick and thighs)
4tbsp – Ghee or vegetable oil
1 1/2tsp – Cumin seeds
2” – Cinnamon stick
8 – Green cardamom pods
300g – White onion, thinly sliced
6 – Garlic cloves, finely chopped
2” – Ginger, finely chopped
1 1/2tsp – Turmeric powder
1tsp – Mild chilli powder
300g – Fresh tomatoes blended to a puree
300ml – Chicken stock or water
Salt to taste
1tsp – Garam masala
2tbsp – Chopped coriander leaves


*Coarsely grind the cumin seeds in a pestle and mortar and set aside. Heat the oil in a heavy bottom large sauce pan over a medium flame. Add half teaspoon of cumin seeds, cinnamon stick and green cardamom pods.
*As they begin to sizzle in the pan, add the onions and cook for 15-16 minutes. Stir well making sure they don’t stick to the bottom of the pan.
*Add the garlic and ginger and fry for a minute. Now add the turmeric and chilli powder. Stir and add the blended tomatoes. Cook the tomatoes for five-seven minutes.
*At this stage, add the chicken pieces and fry for 10 minutes. Stir well making sure the masala coats the pieces and they seal evenly.
*Add the stock, season to taste and simmer over low heat for 20 minutes with the lid on. Stir half way through.
*Turn the heat off and add the remaining cumin seeds, garam masala and fresh coriander. Serve with roti or rice.

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