Home-made Tari-wala chicken curry (without marination)

I frequently get asked about homestyle cooking that doesn't require much prep. What better than a chicken curry recipe to answer that! This recipe doesn’t need the chicken to be marinated so it can be cooked quickly and on week-nights too, if you are craving a curry!. Its simple and its powerful!

My recipe cooks for 3-4 people and it takes approximate 40 minutes or so to make this one from scratch!

So, what are we waiting for! Lets get cooking!

Tari-wala Chicken Curry (without marination)

Ingredients

500 g chicken, breast fillet, cut into small pieces

2 tablespoons butter

2 tablespoons neutral oil

2 medium onions, thinly sliced

4 fresh tomatoes, or 400 g can of tomatoes, blended with 4–5 fresh coriander leaves

4–5 cloves garlic, finely chopped

1-inch piece ginger, peeled and coarsely crushed

Spices

a. 1 teaspoon cumin powder

b. 1 teaspoon coriander powder (or lightly crushed seeds, if preferred)

c. 1 teaspoon turmeric powder

d. 1 teaspoon red chilli powder (adjust to taste)

e. 1 teaspoon garam masala

f. 1 tablespoon dried fenugreek leaves (kasuri methi), crushed

g. Whole spices – 1-inch cinnamon stick, 2 cloves, 1 teaspoon cumin seeds, 1 black cardamom, 2 green cardamoms

1 tablespoon thick yogurt or double cream

A handful of coriander leaves, chopped, for garnish

1 green chilli, chopped (optional)

Salt, to taste

Method

Caramelise the onions in butter and oil until golden, about 15 minutes. Remove and set aside.

In the same pan, add the whole spices and cumin seeds over medium heat. Once they sizzle, add the garlic and fry until fragrant. Stir in the tomato-coriander puree and add the ginger and chilli, if using. Cook, covered, for 7–8 minutes until the mixture is thick, mushy and reduced.

Return the caramelised onions to the pan and fry for a few minutes. Lower the heat and stir in all the powdered spices (except fenugreek and garam masala). Mix well.

Add the chicken and coat thoroughly in the masala. Season with salt, cover, and cook gently for 10 minutes or until the chicken is done. Add up to ½ cup of water if you prefer a thinner gravy.

Finish by stirring in yogurt or cream, the crushed fenugreek leaves, garam masala, and chopped coriander leaves. Garnish with green chilli if desired.

Serve hot with rice, naan, or parathas.

More home-style chicken curry recipes in my new cookbook - No Worries, Just Chicken Curries. The cookbook is avaialble on Amazon for £14.25.