Punjabi Tariwala Chicken


Garam masala powder

Cumin powder

Coriander powder





Black peppercorns

Cinnamon sticks

Bay leaves

Mustard oil

Dry red chillies


Ginger garlic paste

Green chillies

Marinate The Chicken

Add to a large mixing bowl. Mix everything well. Cover the bowl and keep it aside for 30 minutes.

  • 1 pound (500 g) bone-in skinless chicken (cut into 1 and ½ inch pieces)
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 teaspoon Kashmiri red chili powder
  • 2 tablespoon lime juice

Make The Curry

In An Instant Pot

Press SAUTE button on the instant pot. Add 5 tablespoon mustard oil to the pot.

Once the oil is hot, add

  • 2 whole bay leaves
  • 2-inch piece of cinnamon
  • 5-6 whole black peppercorns
  • 5-6 cloves
  • 2-3 dry red chilies

         and saute for 4-5 seconds.

Add 2 cups of thinly sliced onions and saute until lightly browned, stirring frequently (5-6 minutes). Add 2 tablespoon of ginger garlic paste and 3-4 green chilies (slit into half) and saute until onions turn nicely browned (6-8 minutes).  Now add 2 teaspoon coriander powder, ½ teaspoon garam masala powder, and ½ teaspoon cumin powder, and fry for 20-30 seconds. Add the marinated chicken and fry for 4-5 minutes. Now add ½ cup finely chopped tomatoes and ½ cup whisked plain yogurt and cook for 3-4 minutes, stirring frequently. Add 1 cup of water and mix well. Close the lid of the pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at high pressure.

Once the timer goes off, let the pressure release naturally for 10 minutes.

Release the remaining pressure manually and open the lid.

Check for salt and add more if required.

Garnish with chopped cilantro and serve.

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