Home-style chicken curry (Tariwalla murgh)
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 180g white onions, roughly chopped
- 6 cloves garlic, roughly chopped
- 2½ cm ginger, roughly chopped
- 120g tomatoes, roughly chopped
- 1 heaped tbsp tomato purée
- 3 tbsp vegetable oil
- 5 green cardamom pods
- 2½ cm cinnamon stick
- 2 dried bay leaves
- 1 tsp ground turmeric
- ½ tsp kashmiri chilli powder
- 1 tsp ground cumin
- 2 tsp ground coriander
- 850g whole chicken thighs and drumsticks, skinned
- 230g potatoes, peeled and diced
- coriander, chopped to garnish
- 1 tbsp lemon juice
- roti or pulao, to serve
- salad, to serve
Method
- STEP 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.
- STEP 2
Now add the tomatoes and tomato purée to the blender and blitz to a smooth paste, then set aside.
- STEP 3
Heat the oil in a large, heavy-based, non-stick pan over a medium heat. Add the whole spices and, when they sizzle, add the onion paste and fry for 9-10 minutes, stirring well.
- STEP 4
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. Add the turmeric, chilli powder, cumin and ground coriander, and fry for 3 minutes, stirring well.
- STEP 5
Add the chicken and mix to coat with all the spices, frying for 7-8 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.
- STEP 6
Add the potatoes and continue cooking, with the lid on, for 15-17 minutes or until the potatoes are cooked through and the chicken is cooked through. Garnish with the coriander and lemon juice. Serve with roti or pulao and a salad.
