Chicken patiala recipe | Restaurant style murgh patiyala recipe
Chicken patiala is a succulent dish from Punjab, India. This is a rich, aromatic, and mildly spicy gravy dish. Gravy also gets creamy texture because of cashew paste. I really love the Punjabi dishes, and this one is also not an exception. This recipe is time consuming and definitely not for beginners to try. But if you are someone who has some experience in cooking, then I would recommend trying this recipe once. Follow my recipe step by step to make this delicious recipe at home.
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Chicken patiala recipe
Chicken patiala is a delicious and popular dish from Punjab, India. Follow my recipe step by step to make this restaurant style dish at home.
Ingredients
For marination
- 500 gm chicken
- ½ tsp black pepper powder
- ½ tsp salt
- 1 tsp kashmiri chili powder
- ½ tsp turmeric powder
- 1 tbsp ginger garlic paste
- ½ cup curd
For gravy
- 2 tbsp oil
- 1 inch cinnamon
- 3-4 green cardamom
- 4 cloves
- ½ tsp cumin seeds
- 1 cup onions finely chopped
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp chili powder
- ½ tsp cumin powder
- 1 tsp coriander powder
- ½ cup tomatoes, chopped
- ½ tsp salt
- 1 green chili, chopped
- ½ tsp garam masala
- ½ tsp ginger julienne
- ½ tsp kasuri methi
- 1 tsp butter
For finishing the gravy
- 2 tbsp oil
- ½ tsp cumin seed
- 1 tbsp crushed garlic cloves and green chili
- ½ cup capsicum diced
- 1 tsp ginger garlic paste
- ½ cup onions, diced
- ½ tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 18-20 cashews paste
- ½ tsp salt
Instructions
- Take 500 gm chicken in a mixing bowl. Add the marinade ingredients to a bowl and mix well with the chicken. Let the chicken marinate at least for 30 min.
- Heat 2 tbsp oil in a kadai on a medium flame. Add 1 inch cinnamon, 3 green cardamom, 4 cloves, and ½ tsp cumin seeds. Saute well for 1 min. Add 1 cup finely chopped onions. Saute well for 6-7 min and then add 1 tbsp ginger garlic paste. Mix well and fry well for 5 min.
- Add ½ tsp turmeric powder, 1 tsp kashmiri chili powder, ½ tsp cumin powder, and 1tsp coriander powder. Mix well and add ½ cup chopped tomatoes. Mix well and add ½ tsp salt. Saute well for 3 min till tomatoes softens.
- Add ½ cup water and mix well. Cover with a lid and let it cook for 2 min. Remove the lid and add 1 tbsp chopped green chilies. Cook for another 2-3 min and take out approximately 1 cup masala out of the kadai and keep aside.
- Next, add the marinated chicken to the remaining masala and mix well. Also add marinade in a ka-dai. Turn the flame to high and cook for 5 min. Cover with a lid, turn the flame to medium, and cook for another 15-20 min.
- In a separate pan, heat 2 tbsp oil on a medium flame. Add ½ tsp cumin seeds, 1 tbsp crushed ginger, garlic, and green chilies, and sauté for a minute.
- Add ½ cup diced onions, ½ cup diced capsicum, and 1 tsp ginger garlic paste. Saute well. Add 1 cup tomato-onion masala that was kept aside and mix well.
- Add ½ tsp turmeric powder, 1 tsp kashmiri red chili powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp salt and mix well.
- Add cashew paste and combine well. Pour ½ cup water and stir well. Cook well for 10 min or until the gravy thickens.
- Put the kadai back on a gas stove. Add onion, capsicum, and cashew paste gravy to a kadai and mix well with the chicken.
- Add ½ tsp garam masala and ½ tsp kasuri methi. Mix well in gravy. Cook the chicken for 6-7 min on low heat and then turn off the heat.
- Garnish with chopped coriander and serve hot chicken patiala with naan, roti, paratha, or rice.
Notes
- Use bone in chicken pieces for better taste.
- Adjust spices as per your taste. To make it more spicy, you can increase the amount of red chili pow-der or add sliced green chilis to the gravy while cooking.
- Prepare your ingredients and keep them handy before you start the cooking.
- You can also add some fresh cream if you want the gravy to be even smoother.
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