Thari Wala Chicken | Hari Ghotra
3.5/5 rating (60 votes)

Thari Wala Chicken

Healthy Chicken Curry

  • Heat Medium
  • Serves 4
  • Dietary Info LACTOSE-FREE HEALTHY WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 40 mins
                             

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

Hari says

This was the first dish my mum made me cook on my own. The first time I had a go it turned out OK, but a little too watery and lacking in flavour. Luckily for you, I know what all the mistakes are, having made them all myself over the years! It's not just about throwing spices into your food, it's about how you bring all the ingredients together.

Always think about what you are looking to achieve and work towards it. This is my staple dish - when I have a craving for Indian food (which happens fairly regularly). It's a great one to keep in your recipe book for when you need a healthy Indian food-fix.

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.

  • Ingredients
  • Method
  • 8 pieces of chicken (4 legs cut into thigh and drumsticks)

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

Method

  1. 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).
  2. 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.
  3. Once browned reduce the heat and add the tomatoes, ginger, salt, turmeric, coriander stalks and chilli.
  4. 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.
  5. Turn the heat up and fry the chicken for 5 minutes.
  6. 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.
  7. Once cooked, add enough boiling water to just cover the chicken and cook for another few minutes then remove from the heat.
  8. Stir in the garam masala, throw in the coriander and serve.

Served with

Goes with any side dish, rice, naan, parantha, pilau...

Foodies100 Index of UK Food Blogs
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Nutritional information

Typical values* per Serving
Calories376
Fat (g)20
of which saturates (g)4
Carbohydrates (g)13
of which sugars (g)4
Fibre (g)3
Protein (g)39
Salt (mg)953
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Thari Wala Chicken ”

Comments

Comments (35)

  • Stephanie

    Stephanie

    16 November 2016 at 01:46 |
    Dear Hari, I'm so happy I found this recipe! Been craving curries lately and I cannot wait to make this on the weekend. I was wondering though, can I substitute the plum tomatoes for tomato puree? And if so how much should I use? I'm so sorry! It's difficult to get plum tomatoes here and it's pretty pricey too >.

    reply

    • Hari Ghotra

      Hari Ghotra

      16 November 2016 at 08:14 |
      Hi Stephanie What I mean by plum tomatoes is just tinned or canned tomatoes - they don't have to be plum just any tinned tomatoes will do. By puree do you mean the tomato concentrate? if so I find this is can come out too strong in tomato flavour. If all you have is puree then water it down. I would use about 4 tbsp. Hope this helps - let me know how it comes out. Thanks Hari

      reply

  • mandy

    mandy

    14 September 2016 at 15:54 |
    Hi really looking forward to cooing the chicken curry in my slow cooker, but just a query. I need to make this for 8 and we like a lot of sauce. Do I just double up on all the ingredients.
    Many thanks
    Mandy

    reply

    • Hari Ghotra

      Hari Ghotra

      30 September 2016 at 16:59 |
      Hi Mandy just go up by half for the spices but double the ingredients - Sorry if this is a bit late. I hope it was good - do let me know. Thanks Hari

      reply

  • Nicola

    Nicola

    27 August 2016 at 21:03 |
    Hi
    Tried your Thari Wala recipe tonight, found it by 'Googling' chicken curry recipes. Wow, what a find! It was so easy to make and so very tasty, a huge hit with all of us. Will definitely make it again.

    reply

    • Hari Ghotra

      Hari Ghotra

      28 August 2016 at 06:56 |
      Hi Nicola Yey thank you so much for using the website and joining the HG team. This is my basic chicken curry recipe and I love it. Please do follow on social media if you want more recipes and food info and I really hope you come back to the site for more great Indian dishes. Thanks Hari

      reply

  • Nicola

    Nicola

    27 August 2016 at 21:01 |
    Hi
    Tried your Thari Wala recipe tonight, found it by 'Googling' chicken curry recipes. Wow, what a find! It was so easy to make and so very tasty, a huge hit with all of us. Will definitely make it again.

    reply

  • Archie

    Archie

    23 July 2016 at 12:13 |
    Hi Again,
    I tried this recipe and loved it! Thank you for sharing. I'll be following for more tasty updates!
    All the best
    Archie

    reply

    • Hari Ghotra

      Hari Ghotra

      25 July 2016 at 15:55 |
      Hi Archie That is fantastic! Thanks so much for trying this dish - I love it too. Do let me know what else you try and thank you so much for leaving a comment! Thanks Hari

      reply

  • Christine

    Christine

    04 June 2016 at 00:26 |
    Made this today in my new slow cooker. THANK YOU for giving me a recipe that's made me believe the slow cooker was worthwhile! Everything I've made so far has been a flop but this was wonderful. So tasty. Just some minor tweaks next time with more salt and slightly less water needed but it's a definite addition to my regular menu. I'm keen to try the methi and lamb dishes next.

    reply

    • Hari Ghotra

      Hari Ghotra

      07 June 2016 at 06:54 |
      You have made my morning Thank you for trying it I'm so pleased it came out delicious in your slow cooker. Methi and lamb are good let me know how you get on with those. Thanks for leaving a comment Hari

      reply

  • Victoria Morgan

    Victoria Morgan

    30 April 2016 at 09:48 |
    Hi - another question about slow cooking this curry. Should I follow steps 1-3 using a frying pan and then transfer to my slow cooker?

    reply

    • Hari Ghotra

      Hari Ghotra

      30 April 2016 at 10:10 |
      Hi Victoria yes that's right - let me know what you think of the dish. Thanks for using the site Hari

      reply

  • Archie

    Archie

    20 March 2016 at 16:34 |
    This looks really tasty. If I want to make it via slow cooker at what point do I transfer over and for how long?
    Thanks
    Archie

    reply

    • Hari Ghotra

      Hari Ghotra

      22 March 2016 at 21:11 |
      Hi Archie for this dish follow the steps up to number 3 then add some water and leave to cook. Timing depends on your slow cooker but usually its 6 hours on high or 8 hours on low. I have put this blog together about slow cookers which may help. http://www.harighotra.co.uk/blog/top-ten-slow-cooking-recipes
      Let me know how it turns out. Thanks for coming to the site. Hari

      reply

  • Matthew

    Matthew

    01 March 2016 at 18:12 |
    Tried your chicken, delicious yet quite simple! Just waiting for your vindaloo to cook through now, I'll let you know!! Thanks x

    reply

    • Hari Ghotra

      Hari Ghotra

      03 March 2016 at 07:58 |
      Hi Matthew glad you liked the chicken - it's my basic chicken curry dish and I really love it. How was the vindaloo?

      reply

  • Helen

    Helen

    06 February 2016 at 13:35 |
    Hi
    Thinking of trying this one tomorrow on the family. Just wondering how hot is the dish?
    I am assuming its fairly mild if described aromatic?
    Just stumbled across your site and really looking forward to trying loads your dishes x

    reply

    • Hari Ghotra

      Hari Ghotra

      06 February 2016 at 17:39 |
      Hi Helen This makes an amazing family dinner so I'm sure it will go down a treat. In terms of heat level you can have it hot and spicy or mild by adjusting the number of green chillies used. If it's for children you may only want to add half a chilli to see how they get on with it then increase next time. If you want a bit of spice for the adults you can finely chop some chillies that they can add to their plates when you serve up. I hope this helps. Do let me know how you get on. Many thanks for getting in touch. Hari

      reply

  • Vicky K.

    Vicky K.

    01 February 2016 at 02:37 |
    Dear Hari and fellow Readers.
    I just opened my first batch of Thari Wala from my slow-cooker.
    All I could do was run over to my mum's and give her a warm bowl too.
    What a delight! Just fantastic - I can't send enough praise.
    For Slow-Cooker adventurers:
    I followed Hari's instructions up to Step 4. I wasn't sure if I was supposed to skip blending the chicken and spices on the pan, but luckily I didn't. I followed Step 3 in full, added a bit more green chili and set my slow-cooker on high for 4 hours.
    This one is A Keeper and a Perfect meal when you're looking for a wonderful Indian dish.
    Again, many Thanks! :o)

    reply

    • Hari Ghotra

      Hari Ghotra

      01 February 2016 at 08:32 |
      Hi Vicky Thank you so much for your comment - I'm really pleased to hear that you loved this one - it is a great one for the slow cooker. If you are interested, here's my blog on my top ten slow cooker curries http://www.harighotra.co.uk/blog/top-ten-slow-cooking-recipes
      Thanks so much for showing us how you did it your steps will hopefully really help anyone else out there looking to slow cook some Inidna dishes. Slow cooking is such a great way to cook a delicious evening meal when you have been out at work all day. Thanks again and I look forward to hearing about more dishes you cook. Hari

      reply

  • Hari Ghotra

    Hari Ghotra

    17 August 2015 at 08:25 |
    Hi Sarah This really is a great recipe. Yes you can use fresh tomatoes I would use about 5 medium sized tomatoes. Either blend them or chop up finely. Depending on how juicy they are you may need to add a little water but if they are nice and ripe it should be fine. Make sure your onions cook right down so you end up with a thick masala base. Let me know how you get on. Hope this helps. Hari

    reply

  • Sarah

    Sarah

    16 August 2015 at 12:43 |
    hi hari, im eager to try this recipe out! If i cant get canned or plum tomatoes, can i just use normal tomatoes chopped up? How many do you reckon I use? and do I need to add water with the tomatoes?

    reply

  • Hari Ghotra

    Hari Ghotra

    05 July 2015 at 08:09 |
    Hi Lou Oh my 5 weeks in India - you lucky person! Get ready for an experience that will totally bow your mind. I hope you have a fantastic time. Glad you enjoyed the dish too. Let me know about your experience when you get back. Happy travelling! Hari

    reply

  • Lou

    Lou

    01 July 2015 at 18:16 |
    I have never made curry before, but to try to tame my excitement about spending the next 5 weeks in India I gave this recipe a go. It was so tasty and your guide was so easy to follow..thank you Hari!

    reply

  • Hari Ghotra

    Hari Ghotra

    21 April 2015 at 11:03 |
    Hi Jazz
    Lovely to hear that you are enjoying the recipes on the site. It really depends on what kid of veg you want to add. You could add mushrooms, carrots, potatoes, mixed frozen veg after step 6. You could add some sliced spinach, kale just before the end. Personally I prefer to keep my meat dishes and veg dishes separate so you get a variety of flavours. I hope this helps. Thanks Hari

    reply

  • Jazz

    Jazz

    21 April 2015 at 09:48 |
    Hey Hari

    Love your recipes, they're just like how my mum cooks!!

    Love thari wala anything, but can I also add some veg to this recipe? If so, what would you add and when?

    reply

  • Hari

    Hari

    05 March 2015 at 19:30 |
    Hi Chris
    Fantastic! I'm so glad you approve. I think that meat on the bone adds so much flavour to the sauce.

    reply

  • Chris

    Chris

    04 March 2015 at 22:59 |
    I made this today, was so tasty. I had made it before with filleted thighs, but used boned thighs and drumsticks today... what a difference :)

    reply

  • Hari

    Hari

    02 March 2015 at 10:30 |
    Let me know how it turns out - this is my basic chicken curry dish so would love to hear what you think.

    reply

  • Aaron

    Aaron

    01 March 2015 at 16:47 |
    Going to try this recipe tonight. I'm using only chicken legs as I have a bunch of them in my freezer. I love that this recipe uses the stalks of coriander, I have never made something that uses the entire bunch (leaves and stalks). I'm sure this will turn out great, as I've loved the other recipes I've tried from your site. Thanks again and keep up the great work! Anytime anyone I know needs a good recipes for great Indian food I'll be sending them your way!

    reply

  • Hari

    Hari

    22 February 2015 at 20:18 |
    Hi Roy
    Chicken on the bone give the sauce so much flavour, so glad you tried and enjoyed it! Thanks for getting in touch. Hari

    reply

  • Roy

    Roy

    21 February 2015 at 20:04 |
    Quality, You have won me over using chicken on the bone with this recipe. Thanks

    reply

  • Hari

    Hari

    09 February 2015 at 08:43 |
    Hi Hannah Which one are you making? Here is a link to my garam masala recipe with a video - enjoy!
    http://www.harighotra.co.uk/my-blog/the-wonder-spice

    reply

  • Hannah

    Hannah

    09 February 2015 at 08:01 |
    Hi I am making one of your recipes tonight what goes into your garam masala mix? Hannah x

    reply

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Hari Ghotra