Creamy Patiala Chicken2021-02-14
- Servings: 4
- Prep Time: 15m
- Cook Time: 35m
- Ready In: 50m
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This information is per serving.
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.
- 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
In a bowl, Take 500 Grams of fresh Chicken.
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, and mix well, marinate it for 30 minutes.
In a pan, add 2 tablespoons ghee, 1 tablespoon shah Jeera, and sliced ginger.
Sauté the ginger until the rawness goes away. Add chopped onions and cook until slightly brown.
Add methi leaves & cook it for a minute. Now add marinated chicken and cook it for 10 minutes.
Once oil oozes out, cover the lid and cook for 5 minutes.
After 5 minutes, uncover the top & add tomato puree. Mix until tomato rawness goes away and cover the lid for 5 minutes.
After 5 minutes, add almonds & cashews paste and cook until the chicken is thoroughly cooked.
Once the chicken gravy is rich & creamy, turn off the stove and add coriander.