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A classic North Indian chicken curry featuring a rich, flavorful gravy made from a unique fried and blended onion-spice paste. This 'Tari Wala' (soupy gravy) style chicken is deeply aromatic and pairs perfectly with steamed rice or fresh rotis.
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Marinate chicken with yogurt, turmeric, and salt for 30 minutes. → Sauté whole spices, onions, ginger, and garlic, then blend into a smooth paste. → Fry the paste and tomato puree in oil until the fat separates. → Stir-fry the chicken with dry spices (bhuna process) until well-browned and integrated. → Add water and simmer until cooked, finishing with garam masala, kasuri methi, and amchur powder.
Marinate chicken with yogurt, turmeric, and salt for 30 minutes. → Sauté whole spices, onions, ginger, and garlic, then blend into a smooth paste. → Fry the paste and tomato puree in oil until the fat separates. → Stir-fry the chicken with dry spices (bhuna process) until well-browned and integrated. → Add water and simmer until cooked, finishing with garam masala, kasuri methi, and amchur powder.
A classic North Indian chicken curry featuring a rich, flavorful gravy made from a unique fried and blended onion-spice paste. This 'Tari Wala' (soupy gravy) style chicken is deeply aromatic and pairs perfectly with steamed rice or fresh rotis.
Heat 1.5 tbsp oil in a pan. Add cumin seeds, cloves, cinnamon, green cardamom, black cardamom, and bay leaf.
Add sliced onions and fry for 1 minute on medium heat.
Add chopped ginger and garlic cloves. Fry for about 4 minutes until onions are soft and start changing color.
Allow the onion-spice mixture to cool. Grind it into a coarse paste first, then add 3 tbsp water and blend into a smooth paste.
Marinate the chicken pieces with turmeric, salt, and curd. Mix well and set aside for 30 minutes.
The 'Bhuna' process (sautéing) is critical: ensure the oil separates at each stage (after paste, after tomato, and after chicken) for the best flavor.
Grinding the whole spices along with the onions gives the gravy a very deep and uniform aromatic profile.
If the masala sticks to the pan while sautéing dry spices, add a splash of water.
Adjust the amount of water at the end depending on how thick or thin you want the 'Tari' (gravy).
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