🍗 About This Recipe
A soulful, desi-style chicken curry from a tribal-run roadside eatery in Ranchi, Jharkhand. This recipe features two styles of preparation – a thick, masaledaar Bhuna Chicken and a spicy, gravy-rich Tariwala Chicken. Cooked over traditional coal-fired chulha, this is an unmissable rustic treat served with rice, daal, and seasonal sabzi.
यह रेसिपी रांची के एक देसी ढाबे की है जहाँ आदिवासी लोग परोसते हैं भरपेट भुना और तरी वाला चिकन। दोनों रेसिपी मिट्टी के चूल्हे और कोयले पर बनी होती हैं, और इसमें मिलती है देसीपन से भरपूर ग्रेवी, खुशबू और स्वाद।
📝 Ingredients
(for approx. 8 servings)
For the Chicken:
Desi chicken (with skin) – 1.5 to 2 kg (cut into small pieces)
Mustard oil – 150 ml
Onion – 5-6 medium, finely chopped
Ginger-Garlic-Green Chili paste – 3 tbsp
Red chili powder – 2 tsp
Turmeric powder – 1.5 tsp
Coriander powder – 1.5 tbsp
Black pepper (whole or crushed) – 1 tsp
Salt – to taste
Water – as required
Fresh coriander (optional) – for garnish
For Roasting Chicken Skin (Optional but authentic):
Open flame or coal fire for pre-roasting the chicken skin
Optional (For Serving):
Steamed thick-grain rice
Dal (spinach mixed)
Mixed veg (aloo-gobhi or seasonal)
Raw onions
Pickle and salt on the side
🔥 Preparation Steps
1. Roast & Prep the Chicken (Vid-Screen Style)
Use desi chicken with skin.
First, clean the chicken thoroughly with warm water.
Roast the skin of the chicken over open coal flame to burn off fine hair and tighten the skin for a smoky texture.
Scrape off burnt skin gently.
चिकन को साफ करके उसके ऊपर की स्किन को कोयले की आँच पर भूनें ताकि बाल जल जाएँ और स्वाद देसी बन जाए।
2. Make the Bhuna Chicken
Heat mustard oil in a coal-fired pot until smoky.
Add finely chopped onions and fry till golden brown.
Add ginger-garlic-green chili paste and sauté.
Add the chicken pieces and roast them in the masala till oil starts to separate.
Add red chili powder, turmeric, coriander powder, black pepper, and salt.
Continue to roast until the masala sticks well to chicken and turns aromatic.
Cook uncovered until thick and dry – this is your Bhuna Chicken.
भुना चिकन के लिए प्याज़ भूनें, अदरक-लहसुन मिर्च पेस्ट डालें और मसाले डालकर चिकन को भूनें जब तक तेल न छोड़ दे। ग्रेवी कम रखें।
3. Make the Tariwala Chicken
Use the same chicken base as above or prepare separately with extra water.
Once the masala is roasted well, add enough water to form a thick gravy (tari).
Cover and cook for 10–15 minutes until chicken is tender and gravy thickens.
तरी वाला चिकन बनाने के लिए भुने मसाले में पानी डालें और ढककर पकाएं। ग्रेवी थोड़ी पतली रहेगी, जिससे इसे चावल के साथ खाया जा सके।
🍛 Serving Suggestions
Serve both styles – Bhuna and Tariwala – with steamed thick rice.
Add a ladle of palak dal, seasonal aloo-gobhi sabzi, and raw onions for crunch.
Sprinkle salt or extra chili to your taste.
भुना और तरी वाला चिकन दोनों को गर्म चावल, पालक दाल और गोभी-आलू की सब्जी के साथ परोसें। ऊपर से प्याज़ और अचार लें स्वाद बढ़ाने के लिए।
💬 Notes & Tips
- Always cut chicken into small pieces if cooking with skin – it absorbs spices better and cooks evenly.
- Use mustard oil and coal-fire for that authentic smokiness.
- Tariwala version has a slight tangy note, balancing richness with sharpness.
📌 Summary
Desi Bhuna & Tariwala Chicken is more than just food—it’s rural heritage on a plate. From earthy flavors to soulful spice, this rustic recipe is a must-try for those who crave authenticity.
देसी भुना और तरी वाला चिकन सिर्फ रेसिपी नहीं, बल्कि एक परंपरा है—जो गाँव की मिट्टी, देसी चूल्हा और सच्चे स्वाद की बात करता है।