Kids Corner


Tari-wala Kukkar: Punjabi-style Gravy Chicken




Neeraj Tyagi, executive chef at The Claridges, New Delhi, cooks a spicy, home-style Punjabi chicken curry:



250g chicken, cut into pieces

75g refined oil

75g onions, chopped

15g ginger-garlic paste

1 tsp turmeric powder

1 tsp cumin powder

1 tsp degi mirch powder

1 tsp coriander powder

1 garam masala powder

50ml chicken stock

25g fresh tomato, puréed

2 tbsp curd, whipped

Whole spices for seasoning (2 cloves, 1 mace, 2 green cardamom pods, 1 black cardamom and 1 tsp cumin seed)

Garnishing (a sprig of coriander and tomato and ginger juliennes)



Clean and wash the chicken.

In a sauté pan, heat oil and add the whole spices. When they start crackling, add chopped onion and sauté till it turns translucent. Add the ginger-garlic paste and continue sautéing.

Put in the washed chicken and cook with the onion till browned. Add all the powdered spices except garam masala. Sauté for 4-5 minutes and add the tomato purée. Cook till the oil separates.

Pour in the curd and gently mix it. Add some chicken stock and cover with a lid. Cook till the chicken is done, finish with some garam masala powder.

To serve: Put in a serving bowl and garnish with tomatoes and ginger juliennes and chopped coriander. Serve with some hot tandoori rotis.


[Courtesy: The Wall Street Journal]

May 10, 2011

Conversation about this article

1: Harry Sandhu (Brampton, Ontario, Canada), April 13, 2012, 8:57 PM.

I will try this dish this week for sure, it seems so tempting.

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