BEST CHICKEN CURRY RECIPE | TARI WALA MURGA | PUNJABI CHICKEN GRAVY | HOMEMADE CHICKEN BEST AND EASY

Best Chicken Curry Recipe

Ingredients

Chicken
Bone-in chicken (curry cut) – 1.5 kg


For Marination

Thick whisked yogurt/curd – 1 cup
Salt – 1.5 tsp
Turmeric powder –1 tsp


For the Masala Paste (to sauté and blend)

Cumin seeds – 1 tsp
Green cardamom – 6-7 pods
Cloves – 3-4 if you like
Cinnamon –1 inch stick
Black cardamom – 1 if you like it
Bay leaf – 2-3
Onions, thinly sliced – 3 medium
Ginger – 2-3 inch piece, chopped
Garlic – 8-10 cloves
Oil – 2 tbsp


Other Ingredients

Tomato purée – 1 cup (or purée of 2 fresh tomatoes)
Red chilli powder – 1 tbsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Garam masala powder – ½ tsp
Kasuri methi (roasted & crushed) – 1 tsp if you like
Amchur (dry mango powder) – ¼ tsp
Oil – 3 to 4 tbsp
Water – 400-500 ml (adjust as needed)


Preparation

Combine the chicken with yogurt, salt, red chilli and turmeric. Mix well and let it marinate for about 30-45 minutes.
For the masala paste, heat oil in a pan and add all the whole spices, sliced onions, ginger, and garlic.
Sauté on medium heat for 4–5 minutes until the onions soften and turn lightly golden.
Switch off the heat and allow the mixture to cool.
First grind it into a coarse paste, then add 4-5 tablespoons of water and blend again to get a smooth paste.
Prepare fresh tomato purée or keep ready-made purée aside.


Cooking Method

Heat oil in a kadai or deep pan and add the prepared masala paste.
Cook on medium heat for about 4 minutes, stirring continuously, until oil begins to release. Avoid browning the masala.
Add the tomato purée and cook for 2 minutes until the mixture thickens and oil separates.
Mix in red chilli powder, coriander powder, and cumin powder. Cook on medium-low heat for 5 minutes, adding a little water if the masala sticks.
Add the marinated chicken and cook on high heat for 3 minutes, stirring well.
Lower the heat and continue sautéing (bhunao) for 10 minutes.
Reduce the heat to low, cover the pan, and let it cook for 5 minutes.
Open the lid, add garam masala, salt (½ tsp), and water. Stir well.
Cover again and simmer on low heat for 5-10 minutes, until the chicken is tender.
Finally, add fresh coriander. Mix and simmer for another 3–4 minutes.


Serving Suggestion

Serve hot with roti, naan, or steamed rice.


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