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Home » Recipes

Home-Style Chicken Curry (Tariwalla Murgh)

Published: Jan 14, 2022 · Modified: Feb 12, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Chicken curry in large round casserole
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This recipe for home-style chicken curry (tariwalla murgh) appeared in the November 2021 Olive magazine and is from Maunika Gowardhan's Thali: A Joyful Celebration of Indian Home Cooking recipe book.

This curry dish is comforting and nutritious, perfect for a Friday night or weekend treat...or make ahead for any night of the week and gently reheat while cooking your rice.   It's packed with aromatic flavours and a spicy kick from chilli - delicious!

Tips

  • Any leftovers can be reheated and enjoyed for lunch or dinner again the next day. 
  • This home-style chicken curry recipe is easily adapted if you’re cooking for less or more people.

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How to make this Home-Style Chicken Curry (Tariwalla Murgh)

Ingredients

  • 180g white onions, roughly chopped
  • 6 cloves garlic, roughly chopped
  • 2.5cm piece ginger, roughly chopped (leave the skin on for extra warmth, if you like)
  • 120g tomatoes, roughly chopped
  • 1 heaped tbsp tomato purée
  • 3 tbsp vegetable oil
  • 5 green cardamom pods
  • 2.5cm cinnamon stick
  • 2 fresh or dried bay leaves
  • 1 tsp ground turmeric
  • 0.5 tsp kashmiri chilli powder
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 4 whole chicken thighs and 4 drumsticks, skinned
  • salt and freshly ground black pepper
  • 270ml water
  • 230g potatoes, peeled and diced
  • coriander,chopped to garnish
  • 1 tbsp lemon juice

To serve (optional):

  • 300g cooked rice
  • naan
  • poppadom crisps
  • mango chutney

Instructions

  1. Blitz the onions in a blender to a smooth paste, then remove and set aside. In the same blender, blitz the garlic and ginger, then remove and set aside.
  2. Now add the tomatoes and tomato purée to the blender and blitz to a smooth paste, then set aside.
  3. Heat the oil in a large, heavy-based, non-stick pan over a medium heat. Add the whole spices and, when they sizzle (after about a minute), add the onion paste and fry for 9 to 10 minutes, stirring well.
  4. Then, add the garlic and ginger paste, and fry for 1 minute to cook out the raw flavours. Add the tomato paste and fry for 2 minutes until it begins to thicken. Now add the turmeric, chilli powder, cumin and ground coriander, and fry for 3 minutes, stirring well.
  5. Add the chicken and mix to coat with all the spices, frying for 7 to 8 minutes to seal on all sides. Season to taste, then add 270ml of water. Bring to the boil, then cover and simmer for 15 minutes.
  6. Add the potatoes and continue cooking, with the lid on, for 15 to 17 minutes or until the potatoes and the chicken are cooked through. Garnish with the coriander and lemon juice. Serve with your choice of Indian sides.

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Chicken curry in large round casserole

Home-Style Chicken Curry (Tariwalla Murgh)

By: Deborah
Comforting and nutritious and packed with aromatic flavours and a spicy kick from chilli!
PREP: 45 minutes minutes
COOK: 1 hour hour
TOTAL: 1 hour hour 45 minutes minutes
Course: Main
Cuisine: Indian
Servings: 4 people
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Equipment

  • Food processor
  • Saucepan

Ingredients

  • 180 g (6.3 oz) white onions roughly chopped
  • 6 cloves garlic roughly chopped
  • 2.5cm piece ginger roughly chopped (leave the skin on for extra warmth, if you like)
  • 120 g (4.2 oz) tomatoes roughly chopped
  • 1 heaped tbsp tomato purée
  • 3 tbsp vegetable oil
  • 5 green cardamom pods
  • 2.5cm cinnamon stick
  • 2 fresh or dried bay leaves
  • 1 tsp ground turmeric
  • 0.5 tsp kashmiri chilli powder
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 4 whole chicken thighs and 4 drumsticks skinned
  • salt and freshly ground black pepper
  • 270 ml (1 ¼ cups) water
  • 230 g (8.1 oz) potatoes peeled and diced
  • coriander chopped to garnish
  • 1 tbsp lemon juice

To serve (optional):

  • 300g g (10.6 oz) cooked rice
  • naan
  • poppadom crisps
  • mango chutney

Instructions

  • Blitz the onions in a blender to a smooth paste, then remove and set aside. In the same blender, blitz the garlic and ginger, then remove and set aside.
  • Now add the tomatoes and tomato purée to the blender and blitz to a smooth paste, then set aside.
  • Heat the oil in a large, heavy-based, non-stick pan over a medium heat. Add the whole spices and, when they sizzle (after about a minute), add the onion paste and fry for 9 to 10 minutes, stirring well.
  • Then, add the garlic and ginger paste, and fry for 1 minute to cook out the raw flavours. Add the tomato paste and fry for 2 minutes until it begins to thicken. Now add the turmeric, chilli powder, cumin and ground coriander, and fry for 3 minutes, stirring well.
  • Add the chicken and mix to coat with all the spices, frying for 7 to 8 minutes to seal on all sides. Season to taste, then add 270ml of water. Bring to the boil, then cover and simmer for 15 minutes.
  • Add the potatoes and continue cooking, with the lid on, for 15 to 17 minutes or until the potatoes and the chicken are cooked through. Garnish with the coriander and lemon juice. Serve with your choice of Indian sides.

Notes

  • Any leftovers can be reheated and enjoyed for lunch or dinner again the next day. 
  • This home-style chicken curry recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:
  • chicken and turkey dishes
  • Indian dishes

Nutrition

Calories: 644kcal | Carbohydrates: 45g | Protein: 31g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 154mg | Potassium: 884mg | Fiber: 6g | Sugar: 4g | Vitamin A: 584IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken drumsticks, chicken thighs, curry, Maunika Gowardhan, tariwalla murgh, Thali: A Joyful Celebration of Indian Home Cooking
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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