Punjabi Murgh Tariwala Recipe
Punjabi Murgh Tariwala
AKA: Punjabi Chicken 'Curry'
Submitted By: Taz

Ingredients:

2 lbs Skinless, Bone-in Chicken Leg Quarters (Murgh)*

Marinade:
1 Cup Plain Yogurt (Dahi)
1 tsp Turmeric Powder (Haldi)
2 tsp Kosher Salt (Namak)
Juice of ½ Lemon (Nimbu Ras)

Tari (Gravy):
4 Medium Red Onions (Pyaz) - quartered and sliced
10 cloves Fresh Garlic (Leh-sun) - crushed
2 inch piece Fresh Ginger (Adrak) - chopped
5 Roma Tomatoes (Tamatar) - seeded and puréed
2 tsp Cumin Seeds (Jeera)
8 Green cardamom Pods (Choti Elaichi) - bruised
6 Whole Cloves (Laung)
2 Black Cardamom Pods (Badi Elaichi)
1 inch piece Cinnamon (Dalchini)
2 Bay Leaves (Tej Patta)
2 Tbs Red Chile Powder (Lal Mirchi) - amount to taste
4 tsp Coriander Powder (Dania Podi)
2 tsp Cumin Powder (Jeera Podi)
2 tsp Dried Fenugreek Leaves (Kasuri Methi) - crushed
1 tsp Garam Masala
½ tsp Mango Powder (Amchoor)
½ tsp Kosher Salt (Namak) or to taste
¾ Cup Neutral Flavored Cooking Oil - divided

* Bone-in chicken leg quarters are recommended however, 1 ½ lbs of boneless/skinless
   chicken thighs can be substituted if desired

Preparation:
  1. Take your leg quarters and cut between the joint separating the legs from the thigh - Using a cleaver or heavy knife, cut the thigh pieces (through the bone) into 3 pieces - Set aside
  2. In a large bowl, whisk together all of the marinade ingredients until thoroughly combined and smooth - Add the chicken pieces and toss to thoroughly coat - Allow to marinate for a minimum 1 hour (overnight for better results) 
  3. Heat ¼ Cup of the oil in a large pot, wok, or kadahi over medium heat until shimmering - Once the oil is hot, add the cumin seeds, green cardamom, cloves, black cardamom, and cinnamon - Thoroughly combine
  4. Add the onion, garlic, and ginger and fry (stirring regularly) until the onion is soft and just beginning to color (apx 6 minutes) - Remove from heat and allow to cool to room temperature
  5. Once cooled, transfer the onion mixture to the work bowl of a food processor or blender and pulse into a coarse paste - Add ¼ Cup water and purée until smooth
  6. Heat the remaining ½ Cup oil in a large pot, wok, or kadahi over medium heat until shimmering - Add the onion paste and fry (stirring constantly) for 5 minutes - Add the puréed tomatoes and continue to fry (stirring constantly) for 3 minutes
  7. Add the red chile powder, coriander powder, and cumin powder - Thoroughly combine - Reduce heat to medium-low and continue to fry (stirring frequently) until the oil separates (apx 5-6 minutes)
  8. Increase heat to high and add the marinated chicken pieces - Fry (stirring frequently) for 3 minutes - Reduce heat to medium and continue to fry (stirring frequently) for 10 minutes
  9. Reduce heat to low and cover - Allow to cook (stirring once or twice) for 6 minutes
  10. Add the garam masala and thoroughly combine - Add 1 ½ Cups water and ½ tsp salt - Thoroughly combine - Cover and allow to cook at a low simmer (adjust heat as necessary) for 15 minutes
  11. Add the dried fenugreek leaves and mango powder - Thoroughly combine - Allow to simmer (uncovered) for 3-4 minutes - Adjust seasoning with additional salt if needed
  12. Transfer to a serving dish and serve hot garnished with some chopped coriander leaves (Dhania Patta) if desired alongside basmati rice or your favorite Indian flatbread
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