How to make Tariwala Murgh - SK KHazana -

An uncomplicated chicken gravy dish that is so very tasty

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Oil (ऑइल)

Cuisine : Indian

Course : Main Course Chicken

For more recipes related to Tariwala Murgh - SK KHazana checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Quick Jeera Chicken Methi Chicken Keema Murgh Shahi Korma Puransingh Chicken Curry

Tariwala Murgh - SK KHazana

Tariwala Murgh - SK KHazana Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Tariwala Murgh - SK KHazana Recipe

  • Chicken cut into 2 inch pieces on the bone 750 grams

  • Oil 1 tablespoon

  • Cinnamon 1 inch Stick

  • Black cardamoms 2

  • Green cardamoms 5-6

  • Cumin seeds 1 teaspoon

  • Ginger chopped 1 inch

  • Green chillies chopped 2

  • Medium onions sliced 2

  • Bay leaves 2

  • Ginger-garlic paste 1 tablespoon

  • Fresh tomato puree 1/2 cup

  • Salt to cook

  • Kashmiri red chilli powder 2 teaspoons

  • Turmeric powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Garam masala powder 1 1/2 teaspoons

  • Browned onions 1/2 cup

  • Fresh coriander leaves chopped 1 1/2 tablespoons

  • Green cardamom powder 1/2 teaspoon

  • Fresh coriander sprig to garnish


Step 1

Heat oil in a deep non-stick pan, break cinnamon and add it to the pan. Add black cardamoms, green cardamoms, cumin seeds and ginger and green chillies. Sauté till fragrant.

Step 2

Add onions and sauté till translucent. Add bay leaf and ginger-garlic paste, sauté till onions are golden brown.

Step 3

Add the tomato puree and sauté for 1-2 minutes. Add salt, mix well, cover and cook for 2-3 minutes.

Step 4

Add Kashmiri red chilli powder, turmeric powder, coriander powder and garam masala powder, mix well and sauté for a minute. Cover and cook till oil separates.

Step 5

Add ½ cup water and browned onions and mix well. Cover and cook for 2-3 minutes.

Step 6

Add chicken, 1 cup water, salt and coriander leaves and mix well. Cover and cook, stirring occasionally, for 15-20 minutes or till chicken is completely cooked.

Step 7

Add green cardamom powder, mix well and cook for 1-2 minutes.

Step 8

Transfer into a serving bowl, garnish with coriander sprig and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.