Creamy Patiala Chicken

Patiala chicken is a rich, traditional curry from this region that is bursting with the best of what authentic Indian cuisine has to offer. Once you try it, we know you'll be hooked.

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Cuisine: Indian. Course: Main Serves: 4

Prep Time: 15 Min Cook Time: 35 Min Total Time: 50 min.

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Nutritional Info: Serving Size: 176g

Calories: 221 Carbs: 12g. Fat: 13g. Protein: 14g

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Ingredients:

• 500 Grams Chicken

• 1 1/2 Tablespoon Ginger Garlic Paste

• 1 Tablespoon Cumin Powder

• 2 Tablespoon Red Chili Powder

• 1 Teaspoon Turmeric Powder

• 1 1/2 Tablespoon Coriander Powder

• 1 Teaspoon Jeera Powder

• 1 Teaspoon Kasuri Methi

• 1 1/2 Tablespoon Salt

• 2 Tablespoons Ghee

• 1 Onion

• 1/2 Cup Methi Leaves

• 1/2 Cup Curd

• 1/2 Cup Almond & Cashew Paste (10 Almonds & 10 Cashews)

• 1/2 Cup Tomato Puree

• Coriander for Garnish

Method:

1. In a bowl, Take 500 Grams fresh Chicken.

2. Add 1 1/2 tablespoon ginger garlic paste, 1 tablespoon cumin powder, 2 tablespoons red chili powder, 1 teaspoon turmeric powder, 1 1/2 tablespoon coriander powder, 1 Teaspoon Jeera Powder, 1 Teaspoon Kasuri Methi, 1 1/2 tablespoon Salt, 2 tablespoons ghee, 1/2 cup curd & mix well, marinate it for 30 minutes.

3. In a pan, add 2 tablespoons ghee, 1 tablespoon shah Jeera & sliced ginger.

4. Sauté the ginger until rawness goes away. Add chopped onions & cook until slightly brown.

5. Add methi leaves & cook it for a minute. Now add marinated chicken & cook it for 10 minutes.

6. Once oil oozes out, cover the lid & cook for 5 minutes.

7. After 5 minutes, uncover the top & add tomato puree. Mix until tomato rawness goes away & cover the lid for 5 minutes.

8. After 5 minutes, add almonds & cashews paste & cook until chicken is thoroughly cooked.

9. Once the chicken gravy is rich & creamy, turn off the stove & add coriander.

Watch the Video for Procedure: