Atul Kochhar's Murg Tariwala Home-style Chicken Curry
Atul Kochhar is a Michelin-starred chef renowned for his innovative approach to Indian cuisine, blending traditional flavours with contemporary techniques. Known for his pioneering work in Indian fine dining, Kochhar’s culinary expertise extends beyond the kitchen with a number of successful restaurants and cookbooks. His signature style embraces bold spices, authentic recipes, and a deep respect for India’s rich culinary heritage.
Warm up those chilly evenings with his Murg Tariwala, a delicious and aromatic chicken curry that combines tender chicken thighs with a vibrant mix of spices, creating a dish that’s both comforting and full of flavour. Perfectly suited for a hearty meal with rice or naan, this recipe captures the essence of Kochhar’s culinary mastery.
Atul Kochhar’s Murg Tariwala Recipe
Ingredients (Serves 4)
600g of chicken thighs, boneless, cut into 1 inch dices
100ml vegetable oil
1 bay leaf
4 green cardamom
1 inch cinnamon stick
10 whole black pepper corns
1 tsp cumin seeds
2 cloves
250g onions, finely sliced
1 tbsp ginger-garlic paste
½ tsp red chilli powder
1 tsp coriander powder
¾ tsp turmeric powder
100g tomatoes, roughly chopped
1 tbsp tomato paste
1½ tsp salt
1 tsp garam masala
2 tbsp finely chopped coriander leaves
1 tbsp finely chopped ginger
Method
Heat the oil in a pan, add spices and bay leaf, and stir till spices crackle and change their colour.
Next add the chopped onions and sauté till golden brown.
Add the ginger-garlic paste, stir continuously and keep scraping the bottom of the pan to avoid the mix getting burnt.
Add chicken thighs and sauté for 5-7 minutes or until evenly coloured.
Next add the powdered spices except the garam masala. Mix quickly, don’t let the spices get burnt at the bottom, sauté for 1-2 minutes.
Add salt, chopped tomatoes and paste.
Cook on slow heat, stirring slowly for 12-15 minutes until chicken is cooked.
Sprinkle garam masala and simmer to finish cooking.
Add chopped coriander leaves and sprinkle chopped ginger for decoration. Serve with rice or naan bread.