Tarri Poha With Chicken Recipe

About this recipe

Tarri Poha with Chicken is an indulgent breakfast dish from Maharashtra, blending the soft, flattened rice (poha) with a spicy, flavorful chicken curry (tarri). This fusion of textures and bold flavors is a hearty start to the day and a true reflection of traditional Indian cuisine. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Curry Leaves
• 100 g Coriander Leaves
• 500 g Poha
• 500 g Chicken Whole
• 500 g Tomato - Hybrid
• 500 g Onion
• medium Chilli Green Long
• 200G Adrak Lasun Paste (200g)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50g Everest Garam Masala
• - Coriander Powder
• 100 g Yellow Mustard Seeds
• 100 g Jeera
• 500g Good Life Raw Peanuts 500 G
• 100 g Salt
• 100 g Lemon
• 200 ml Mustard Oil

Instructions

1. 1. Thoroughly rinse the poha under running water, ensuring it is soft but not mushy. Sprinkle a pinch of salt and turmeric over the poha, mix gently, and set aside.
2. 2. Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and let them crackle. Then add cumin seeds, curry leaves, and green chilies. Sauté for 2 minutes.
3. 3. Add chopped onions to the pan and sauté until golden brown. Then, add ginger-garlic paste and cook for another minute until the raw smell disappears.
4. 4. Add the chicken pieces to the pan and cook for 5 minutes, stirring occasionally, until the chicken begins to brown.
5. 5. Add chopped tomatoes, red chili powder, garam masala, coriander powder, and salt. Mix well and cook until the tomatoes are soft and the oil begins to separate.
6. 6. Add water to the pan (about 200 ml) to form a curry-like consistency. Cover and let the chicken simmer for 10 minutes until fully cooked.
7. 7. In a separate pan, heat 1 tablespoon of oil. Add cumin seeds, curry leaves, and peanuts. Sauté for 2-3 minutes, then mix this tempering with the prepared poha.
8. 8. Serve the poha on individual plates. Top with the spicy chicken curry (tarri), garnish with chopped coriander leaves, and serve hot with a wedge of lemon.