Punjabi chicken tari(curry)

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Punjabi chicken tari(curry)


Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 4
  • 1 kgs country chicken

  • 1/4 cups ghee

  • 2 tsp cardamom powder

  • 1 cups pureed onion

  • 2 tbsp garlic paste

  • 1 tbsp ginger paste

  • 1/4 cups tomato puree

  • 1 tsp red chilli paste

  • 1/5 cups chopped mint leaves

  • 1/4 cups chopped coriander

  • 1 tsp salt

  • 2-3 tsp chicken masala

  • 2 tsp red chilli powder

  • 1 tsp turmeric powder

  • 1 cups chicken stock/lukewarm water


  • In a non-stick handi pour ghee and onion puree. Add a small pinch of salt and cardamom powder to it .
  • Stir and lower the flame. Keep cooking on a slow flame until it turns golden in colour.
  • Now add ginger and garlic paste and mix well. Cook till it's raw smell goes off .
  • Now add tomato puree, all spices, mint leaves and red chilli paste.
  • Again mix well and keep cooking on slow flame until the masala gets completely cooked and leaves the sides of the handi , i.e ghee seperates from the masala
  • Now add the chicken pieces to the masala and stir gently . Cover with lid and let it cook for 10-15 minutes on low flame
  • The chicken would leave it's juice and dilute the gravy a little. Now add chicken stock and let it cook for another 10 minutes.
  • Add coriander leaves and serve once the chicken is cooked.
  • Adjust the consistency of gravy as per your taste.