Prep time: 25 mins
Cooking time: 45 mins
Serves: 6
Ingredients:
• Chicken 800 gm
• Salt to taste
• Red chilli powder 1 tbsp
• Lemon juice 1 tsp
• Ginger garlic paste 1 tbsp
• Ghee 2 tbsp
• Whole spices:
1. Jeera 1 tsp
2. Cinnamon stick 1 inch
3. Black pepper corns 5-6 nos.
4. Cloves 4-5 nos.
5. Black cardamom 1 no.
6. Green cardamom 2-3 nos.
7. Bay leaf 1-2 nos.
• Onions 4-5 medium size (finely chopped)
• Ginger garlic paste 1 tbsp
• Green chillies 1-2 nos. (chopped)
• Ginger 1 inch (julienned)
• Tomatoes 4-5 medium size (chopped)
• Salt to taste
• Turmeric powder 1/4th tsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Water as required
• Garam masala 1 tsp
• Fresh coriander 1 tbsp (chopped)
Methods:
• In a mixing bowl, add the chicken, salt, red chilli powder, lemon juice and ginger garlic paste, mix and marinate it for 30 minutes.
• Set a wok or a pan on medium heat, add ghee and the whole spices, mix and sauté it for 1-2 minutes.
• Add onions and cook until golden brown.
• Add ginger garlic paste, green chillies and ginger, sauté it for a minute.
• Add tomatoes and salt, cook until the oil is released and tomatoes are mushy.
• Add turmeric powder, red chilli powder and coriander powder, mix well and cook for 1-2 minutes, add 100 ml water and cook the masala well for 8-10 minutes, if the masala gets too dry add a splash of water to prevent the masala from burning.
• Add the marinated chicken, cover and cook further for 8-10 minutes, allow the chicken to cook in its own juices, stir in intervals. Add some water if it gets too dry.
• Continue to cover and cook until the masala releases its oil and the chicken is cooked, keep stirring in intervals.
• Add garam masala and some freshly chopped coriander leaves, mix and cook for more 1-2 minutes. You can serve this chicken in two ways, one at this stage where the consistency of the gravy is thick, second you can choose to add water depending how thin you want your gravy to be, make sure you add hot water. Don’t forget to cook for at least 4-5 minutes after adding water.
• Your tari wala chicken is ready to be served, garnish it with some freshly chopped coriander leaves, serve hot with rice or roti as per your preference in your lunch or dinner.
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