Patiala Chicken

Name: Patiala Chicken
Cuisine: Indian
Ingredients: 750 gms chicken; 1/4 tsp turmeric powder; 1/2 tsp chili powder; 1/2 tsp coriander powder; 1 tsp cumin powder; 1/2 tsp pepper powder; 1 tsp ginger garlic paste; 1/2 cup curd; to taste Salt; 5 tbsp Oil; 1 inch cinnamon; 2 cloves; 2 green cardamom; 1/2 tsp cumin; 1 tsp chopped ginger; 1 tsp chopped garlic; 2 medium-size onion; 2 medium-size tomato; 1/2 tsp turmeric powder; 1 tsp chili powder; 1 tbsp coriander powder; To taste Salt; 2 tbsp oil; 1/4 tsp cumin; 1 onion cubed; 1/2 capsicum cubed; 10 cashewnut paste; as required Coriander leaves chopped; 2 green chili chopped; 1 tbsp kasuri methi

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#chicken21

Patiala chicken is lip smacking creamy chicken recipe. This is popular punjabi dish. Patiala chicken is rich and creamy chicken gravy. It is best served with variety of Indian bread or mild flavored pulao.
Chicken is marinated in spices and yogurt. It is then cooked in onion tomato gravy with spices, and kasuri methi. Cubed onion and capsicum is sauteed with the same onion tomato spiced gravy and cashew nut paste. It is then added to chicken gravy along with cream for the creamy and rich texture.
Though the ingredients list and procedure seems to lengthy, it doesn't take much time and the dish is delicious.

#chicken21

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

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Ingredients

750 gmschicken
For marination :
1/4 tspturmeric powder
1/2 tspchili powder
1/2 tspcoriander powder
1 tspcumin powder
1/2 tsppepper powder
1 tspginger garlic paste
1/2 cupcurd
to taste Salt
For the masala :
5 tbspOil
1 inchcinnamon
2cloves
2green cardamom
1/2 tspcumin
1 tspchopped ginger
1 tspchopped garlic
2medium-size onion
2medium-size tomato
1/2 tspturmeric powder
1 tspchili powder
1 tbspcoriander powder
To taste Salt
For cashewnut gravy :
2 tbspoil
1/4 tspcumin
1onion cubed
1/2capsicum cubed
10cashewnut paste
For chicken gravy :
as required Coriander leaves chopped
2green chili chopped
1 tbspkasuri methi
1 tspgaram masala
5 stalkcoriander leaves chopped
2 tbspcream

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Steps

1

Marinate clean and drained chicken with ingredients mentioned for marination. Keep aside for 30 minutes.
2

In a pan heat 5 tbsp oil. Add in cinnamon, clove, cardamom and cumin and saute for 30 sec. Then add chopped ginger, garlic and saute until aromatic.
3

Add in finely chopped onions and saute until translucent. Add chopped tomatoes and cook until tomatoes are soft.
4

Add turmeric powder, chili powder, coriander powder, salt and saute. Add 3 tbsp water, cover and cook until oil oozes out.
5

Remove half of the onion tomato mixture in a bowl and keep aside. To the pan add marinated chicken, coat well with the masala and let it cook for 4 mins.
6

Then add 1/2 cup water to the marinade and add it to the chicken. Cover and let it cook until chicken is tender.
7

Meanwhile in another pan heat 2 tbsp oil and add cumin. Add cubed onion and capsicum. Saute for not more than 30 seconds.
8

Add in reserved onion tomato mixture along with cashewnut paste. Saute well. Add 1/4 cup water and let it cook for a minute or two until the gravy thickens.
9

Mix in coriander leaves and switch off the flame.
10

Once the chicken is cooked add chopped green chilies, coriander leaves, kasuri methi and garam masala. Cook for 2 mins. Then add the prepared cashewnut gravy. Mix and adjust for salt.
11

Finally add in 2 tbsp cream and mix. Cover and cook for 2 mins until oil separates.
12

Patiala chicken is ready to be served. Serve it with any variety of Indian bread or pulao varieties