Patiala chicken is very popular dish in Punjab. It is mildly spiced with Indian spices and has a rich texture from the cashew nut paste. This dish is a life of many restaurants..you go to any Punjabi non veg restaurant, you will find patiala chicken on the menu for sure. And for those who are kinda tired of eating the same common curries, patiala is a nice change of pace. This recipe doesn't take that much effort, and you will get a luscious restaurant style chicken curry with all those aroma simmered in the gravy. The color of the gravy comes from tomatoes, spices, and red chili. It can be spicy according to your taste buds. Most ingredients are regular pantry staples. So give it a try to devour with rice, roti or paratha. It's very satisfying and comforting chicken curry for family and parties. This Patiala Chicken is also referred to as murgh Patiala and is one of the most famous recipes of the Punjabi cooking style and is prepared in thick gravy having a very creamy and velvety texture. This gravy has another distinguishing characteristic that it is topped with an omelet topping and the number of spices can be kept be according to the taste and desire of the cook. Do try it today at your kitchen.
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| Prep Time | 15 Minutes |
| Cook Time | 15-20 Minutes |
| Passive Time | 30 Minutes |
| Servings |
Servings
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Ingredients
- Chicken(With bone) - 800 Grams
- Turmeric powder - 1/2 + 1/2 Tsp
- Kashmiri chilli powder - 1 1/2 + 1/2 Tbsp + Tsp
- Ginger garlic paste - 2 + 1 Tbsp + Tsp
- Kasuri methi / Fenugreek leaves(Dry) - 1/2 + 1/2 Tbsp
- jeera/cumin powder - 1 Tsp
- Curd - 2 Tbsp
- Lemon juice - 1/2 Nos
- Salt(To taste) -
- Cloves - 3-4 Nos
- Cardamom - 3 Nos
- Cinnamon - 1 Inch
- Coriander powder - 1 Tbsp
- Onion(Finely chopped ) - 2 Medium
- Red chilli(Dried) - 2-3 Nos
- Tomatoes(Puree) - 2 Medium
- Cashew nut paste - 2 Tbsp
- Garam masala - 1 Tsp
- Pepper powder - 1 Tsp
- Sunflower oil(Cooking) - 2 Tbsp
- Ghee(Marination) - 1 Tbsp
- Coriander leaves(Chopped for garnish ) -
Ingredients
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Instructions
- Marinate the chicken pieces with turmeric powder,Kashmiri chilli powder,jeera powder,kasuri methi, curd, lemon, ghee, and salt..Set aside for minimum 2 hours..
- Add salt , remaining turmeric powder,remaining chilli powder, coriander powder and mix well.Pour 2 tbsps water and sauté for a minutes.
- Add tomato purée and mix well. Cook for 3-4 minutes. Add marinated chicken and sauté on high heat for 3-4 minutes. Add cashew paste and mix well..
- Add garam masala powder, pepper powder, remaining kasuri methi , 1 cup water and mix well. Cover and cook for 12-15 minutes..
- Transfer the cooked chicken in a bowl and garnish with chopped coriander leaves .
- Serve hot with basmati rice or roti . I hope you love this recipe.. Enjoy😎
Recipe Notes
You can explore this dish Bhuna Chicken
You can also visit Bhuna Chicken
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3 comments
Punjabi cuisine. One of my favorite things! I have tried many delicious chicken items in punjabi restaurants, but I’ve never tried cooking it myself. Thank you for your recipe. Will try this for sure.
Your recipes & presentations are too good
So tempting….feeling like having it now😋😋…will try for sure