Royal Chicken Tarkari

Indulge in the rich and aromatic flavors of Royal Chicken Tarkari, a timeless South Asian curry that lives up to its regal name. This dish features tender bone-in chicken, marinated in creamy yogurt and fragrant spices, then slow-simmered in a luscious tomato-onion gravy infused with cumin, cardamom, and bay leaves. A splash of heavy cream and garam masala at the end elevates the curry to a velvety masterpiece, perfect for pairing with fluffy basmati rice, naan, or parathas. Ready in just over an hour, this hearty and flavorful chicken curry is a celebration of bold spices, creamy textures, and comforting warmth—ideal for family feasts or festive occasions. Make your kitchen come alive with this easy-to-follow Chicken Tarkari recipe that strikes the perfect balance between tradition and indulgence.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 kg Chicken (bone-in, skinless, cut into pieces)
• 200 g Plain yogurt
• 3 medium Onions (finely sliced)
• 2 medium Tomatoes (finely chopped)
• 2 teaspoons Garlic paste
• 2 teaspoons Ginger paste
• 4 tablespoons Cooking oil
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala powder
• 3 Cardamom pods
• 1 inch Cinnamon stick
• 2 Bay leaves
• 1.5 teaspoons Salt
• 2 tablespoons Fresh cilantro (chopped)
• 1.5 cups Water
• 50 ml Heavy cream
• 2 Green chilies (optional, slit lengthwise)

Directions

Step 1

Clean and prepare the chicken pieces, removing any excess fat if needed. Set aside.

Step 2

In a large mixing bowl, combine the plain yogurt, ginger paste, garlic paste, turmeric powder, and a pinch of salt. Add the chicken pieces to this marinade and coat well. Cover and set aside for at least 30 minutes.

Step 3

Heat the cooking oil in a large heavy-bottomed pot or deep pan over medium heat.

Step 4

Add the cumin seeds, cardamom pods, cinnamon stick, and bay leaves to the hot oil. Sauté for 30 seconds until aromatic.

Step 5

Lower the heat slightly and add the finely sliced onions. Cook, stirring frequently, until they turn golden brown.

Step 6

Add the chopped tomatoes, coriander powder, red chili powder, and 1/2 teaspoon of salt. Cook the mixture until the oil separates from the masala, and the tomatoes are fully broken down.

Step 7

Add the marinated chicken along with all the yogurt mixture into the pot. Stir well to coat the chicken in the spices.

Step 8

Cook on medium heat for about 8-10 minutes, stirring occasionally to prevent sticking.

Step 9

Pour in the water, cover the pot with a lid, and let it simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender.

Step 10

Stir in the heavy cream and garam masala powder. Adjust the salt and spice levels if needed. Simmer for an additional 5 minutes.

Step 11

Turn off the heat and garnish with fresh cilantro and optionally add slit green chilies for extra heat.

Step 12

Serve hot with steamed basmati rice, naan, or parathas.

Nutrition Facts

Serving size	1293.2 grams (1293.2g)

Amount per serving	% Daily Value*
Calories	1087

Total Fat 79.20g	102%
Saturated Fat 20.10g	101%
Polyunsaturated Fat 0.10g
Cholesterol 62mg	21%
Sodium 4365mg	190%
Total Carbohydrate 79.20g	29%
Dietary Fiber 15.90g	57%
Total Sugars 35.40g
Protein 20.90g	42%

Vitamin D 96IU	480%
Calcium 637mg	49%
Iron 8mg	46%
Potassium 2070mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.0%

Protein: 7.5%

Carbs: 28.5%