Homestyle Chicken Curry (Tariwala)

Name: Homestyle Chicken Curry (Tariwala)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 750 g bone-in chicken pieces (curry cut) (washed and patted dry); 0.5 tsp turmeric powder (for initial toss); 1 tsp salt (divided); 3 tbsp mustard oil or ghee (for authentic homestyle depth); 1 leaf bay leaf (whole); 1 whole black cardamom (cracked); 1 inch cinnamon stick (whole); 3 medium onions (finely chopped); 2 tbsp ginger-garlic paste (freshly pounded); 3 medium tomatoes (finely chopped); 1.5 tbsp coriander powder (ground); 1 tbsp Kashmiri red chilli powder (fragrant color); 1 tsp garam masala (fresh); 2 cups warm water (for tari (broth)); 3 tbsp fresh coriander (finely chopped)

4.8 (920 ratings)

• Cuisine: North Indian

Rustic North Indian chicken curry simmered in a spiced onion, tomato, and whole spice broth, tender bone-in chicken infused with warm cinnamon, cardamom, and coriander.

⏱️ Prep Time 15 min

🍳 Cook Time 35 min

⌛ Total Time 50 min

🍽️ Base Servings 4

👨‍🍳 Difficulty Easy

🌶️ Spice Level Medium

🥕

Ingredients

Servings:

For the Chicken

750 g bone-in chicken pieces (curry cut)— washed and patted dry
1/2 tsp turmeric powder— for initial toss
1 tsp salt— divided

For the Curry Sauce

3 tbsp mustard oil or ghee— for authentic homestyle depth
1 leaf bay leaf— whole
1 whole black cardamom— cracked
1 inch cinnamon stick— whole
3 medium onions— finely chopped
2 tbsp ginger-garlic paste— freshly pounded
3 medium tomatoes— finely chopped
1 1/2 tbsp coriander powder— ground
1 tbsp Kashmiri red chilli powder— fragrant color
1 tsp garam masala— fresh
2 cups warm water— for tari (broth)
3 tbsp fresh coriander— finely chopped

For the Chicken

• 750 g bone-in chicken pieces (curry cut) — washed and patted dry
• 0.5 tsp turmeric powder — for initial toss
• 1 tsp salt — divided

For the Curry Sauce

• 3 tbsp mustard oil or ghee — for authentic homestyle depth
• 1 leaf bay leaf — whole
• 1 whole black cardamom — cracked
• 1 inch cinnamon stick — whole
• 3 medium onions — finely chopped
• 2 tbsp ginger-garlic paste — freshly pounded
• 3 medium tomatoes — finely chopped
• 1.5 tbsp coriander powder — ground
• 1 tbsp Kashmiri red chilli powder — fragrant color
• 1 tsp garam masala — fresh
• 2 cups warm water — for tari (broth)
• 3 tbsp fresh coriander — finely chopped

🔥

Cooking Instructions

01

Sauté Whole Spices & Onions
⏱️ 12m

Heat mustard oil in a heavy pot until lightly smoking. Add bay leaf, black cardamom, and cinnamon. Sauté for 30 seconds. Add finely chopped onions and cook on medium flame for 10-12 minutes until rich golden brown.

✓ Visual Cue: Deeply browned onions give the curry its robust rustic base
02

Add Aromatics and Chicken (Bhunao)
⏱️ 8m

Add ginger-garlic paste and sauté for 1 minute until raw aroma dissipates. Add chicken pieces, turmeric, and 1/2 tsp salt. Fry (bhunao) the chicken on high heat for 6-8 minutes until chicken turns white and sealed.

✓ Visual Cue: Chicken seals and absorbs the aromatic browned onion flavor
03

Cook Spices & Tomatoes
⏱️ 8m

Lower heat to medium, add chopped tomatoes, coriander powder, and Kashmiri chilli powder. Cook for 7-8 minutes, stirring well, until tomatoes break down completely and oil starts separating.

✓ Visual Cue: Masala turns glossy, deep reddish-brown and clings to chicken pieces
04

Simmer the Tari (Broth)
⏱️ 18m

Pour in 2 cups of hot warm water (never use cold water as it toughens meat). Bring to a boil, cover tightly, and simmer on low heat for 15-18 minutes until chicken is bone-tender and gravy is rich and flavorful.

✓ Visual Cue: A glossy red layer of rogan (seasoned oil) floats gently on the surface
05

Garnish & Rest
⏱️ 5m

Sprinkle garam masala and fresh coriander leaves. Rest covered for 5 minutes before serving.

✓ Visual Cue: Aroma of comforting home-cooked Indian Sunday meal

💡

Chef's Authentic Tips

Always cook bone-in chicken for curries; the marrow inside bones infuses incredible richness into the simmering broth.
Pour hot water rather than room-temperature water when making the gravy to keep meat tender.

🔄

Smart Substitutions

You can use boneless skinless chicken thighs if preferred, reducing simmering time by 5 minutes.

🍽️

Serving Suggestions & Pairings

✓ Serve hot in deep bowls alongside steamed basmati rice or hot layered tawa parathas.

📊

Estimated Nutrition

Per Serving

Calories 380

Protein 34g

Carbs 12g

Fat 21g

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