Thariwala Chicken Recipe | Curry for Change

Thariwala Chicken

This is a traditional Indian chicken dish cooked with meat on the bone in a beautiful aromatic sauce.

Top Tip: If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in.

You will need:

8 pieces of chicken, 4 legs cut into thigh and drumsticks

For the Masala

2 tbsp of oil

2 onions, finely diced

3 cloves of garlic, finely chopped

400g plum tomatoes

1 heaped tbsp of ginger, grated

1 tsp salt

1 tsp turmeric

Handful of coriander stalks, finely chopped

1 chilli, finely chopped

1 tsp of garam masala

Handful of coriander leaves, chopped

Skin the chicken removing any excess fat. (If you would rather cook the meat off the bone then use trimmed chunks of thigh meat and cook for 15 - 20 minutes)
Heat oil in a pan and add the onion and garlic. Fry on a high heat for a few minutes then reduce the heat and cook gently for about 20 minutes until they turn a lovely dark golden brown. If they stick to the bottom of the pan add a dash of hot water as and when required.
Once browned reduce the heat and add the tomatoes, ginger, salt, turmeric, coriander stalks and chilli.
Let the onions and tomatoes melt together creating a thick aromatic masala paste. This will take about 5-10 minutes so be patient! Once the paste is shiny and thick add the chicken pieces and stir to coat.
Turn the heat up and fry the chicken for 5 minutes.
Reduce the heat to the lowest setting and put the lid on the pan. Leave to cook for 20 - 25 minutes until the chicken is cooked and the meat is starting to fall away from the bone.
Once cooked, add enough boiling water to just cover the chicken and cook for another few minutes then remove from the heat.
Stir in the garam masala, throw in the coriander and serve.

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