Patiala chicken is a Punjabi dish that combines chicken with spices and dairy products. This dish is best served with rice or bread. This food is just uniquely tasty and flavorful because of the spices mixed in. This recipe takes about 50 minutes. Serves 4-5.
Ingredients:
• 750 grams chicken
• 1/2 tsp black pepper powder
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garlic paste
• 1/2 tsp ginger paste
• 1/2 cup curd
• Salt to taste
• 2 green chilies (chopped)
For Gravy:
• 4 onions (finely chopped)
• 2 tomatoes (finely chopped)
• 2 cloves
• 2 green cardamoms
• 1/2 inch cinnamon stick
• 1/2 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp coriander seed powder
• 1 tsp ginger (chopped)
• 1 tsp garlic (chopped)
• 4 tbsp oil
• 1/4 cup water
For Chicken Curry Gravy:
• 1 capsicum (diced)
• 1 onion (diced)
• 1 tsp ginger (chopped)
• 1 tsp garlic (chopped)
• 1 cup Fenugreek leaves (chopped and salted)
• 1/2 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/2 tsp cumin seed powder
• 1/2 tsp coriander seed powder
• 1/2 cup cashew nut paste
• 1/4 tsp turmeric powder
• 1/2 cup water
• Salt to taste
• 1/2 inch ginger (julienned)
• 1 tsp dried Fenugreek leaves
• 1/4 cup fresh cream
Instructions:
Marinade the chicken:
Prepare a mixing bowl.
Put the chicken and add 1/2 cup curd.
Add seasonings – garlic paste, ginger paste, turmeric powder, red chili powder, black pepper powder, and salt to taste.
Mix until well combined.
Set aside.
For Gravy:
Set a large pan over medium heat.
Add 3 tbsp oil and let it heat.
Add 1/2 inch cinnamon stick, 2 green cardamoms, and 2 cloves.
Once aroma is released, saute 1/2 tsp cumin seeds, 1 tsp chopped ginger, and 1 tsp chopped garlic for a minute.
Add 4 chopped onions and saute until browned.
Season with 1/2 tsp turmeric powder, 1/2 tsp chili powder, and 1 tbsp coriander seed powder.
Saute the ingredients for a few seconds.
Add chopped tomatoes.
Let it cook for a few minutes or until tomatoes are soft.
Add 1/4 cup water and let the liquid evaporate.
Remove half of the gravy and transfer to a plate.
Add marinated chicken into the pan.
Add 2 chopped green chilies.
Saute for 5 minutes.
Reduce to low heat.
Cover the pan and let it cook until the chicken is cooked.
For Chicken Curry Gravy:
Set pan over medium heat.
Put 1 tbsp oil and let it heat.
Saute 1/2 tsp cumin seeds, 1 tsp chopped ginger, 1 tsp chopped garlic, and 1 cup Fenugreek leaves.
Add diced onion and capsicum.
Saute for a minute.
Add seasonings – 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp cumin seed powder, and 1/2 tsp coriander seed powder.
Mix until well combined.
Add the removed half of the gravy earlier and mix well.
Add 1/2 cup cashew nut paste.
Saute for 3-4 minutes in low heat.
Add 1/2 cup water and salt to taste.
Cover and cook for 2-3 minutes.
Add chicken curry gravy to the chicken mixture earlier.
Season with 1/2 tsp Garam Masala powder, 1 chopped green chili, 1/2 inch julienned ginger, and 1 tsp dried Fenugreek leaves.
Mix until well combined.
Cover the pan and let it cook for 2 minutes.
Switch off heat.
Add 1/4 cup fresh cream and mix well.
Transfer to a plate.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=pJ0ybGgTSFs
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