Chicken Patiala Recipe
One of the rich and delicious Indian cuisines, Chicken Patiala from Punjab is known for its bold and flavourful recipes and represents the essence of North Indian flavors.
Ingredients
For Marination:
- 500 grams of chicken pieces
- 1 teaspoon salt
- 1 tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp cumin powder
- 1 tbsp ginger-garlic paste
- ½ tsp ground kasturi methi
- 1 cup curd
For Gravy:
- 2 tbsp oil or ghee
- 2-3 dry red chillies
- 1 tsp cumin
- 2 tbsp crushed garlic
- 2 big onions finely chopped
- 1-2 chopped green chillies
- 1 teaspoon ginger-garlic paste
- 1-2 tomatoes finely chopped
- salt to taste
- ½ tsp turmeric powder
- ½ tsp chili powder
- 1½ tsp coriander powder
- ½ tsp cumin powder
- 2 tbsp butter
- 1-2 tbsp cashew paste
- chopped coriander leaves
- ½ tsp garam masala
- 1 tbsp cream
Instructions
Step 1: Marinate the Chicken
- First, marinate the chicken pieces in a vessel with curd, ginger-garlic paste, and a pinch of salt.
- Set aside for at least 30 minutes to soften the meat.
Step 2: Roasting the Spices
- Heat ghee or oil in a pan.
- When the ghee is hot, add dry red chilies and cumin seeds to it.
- After a minute, add chopped onion and fry until it turns golden brown.
- Now add chopped green chili and ginger paste and stir for 2 minutes.
Step 3: Making Tomato Gravy
- Add finely chopped tomatoes to it and stir until the tomatoes become soft.
- Add spices like chili powder, turmeric, cumin powder, and coriander powder and cook till the oil separates.
Step 4: Cooking the Chicken
- Add marinated chicken in tomato gravy and cook on high flame for 8-10 minutes.
- Now add water to it cover it with a lid and let it cook for 10 minutes.
- Now add cashew paste, cream, butter, garam masala and stir.
Step 5: Finishing Touches
- Now your Chicken Patiala is ready.
- Garnish it with fresh coriander leaves, and kasturi methi and serve with Indian roti.