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.
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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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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
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
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.
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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
- 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.
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