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Creamy Patiala Chicken

2021-02-14
  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 35m
  • Ready In: 50m
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Nutritional Info

This information is per serving.

  • Calories

    221
  • Carbohydrates

    12g
  • Fat

    13g
  • Protein

    14g
  • Serving Size

    176g
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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.

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

Step 1

In a bowl, Take 500 Grams of fresh Chicken.

Step 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, and mix well, marinate it for 30 minutes.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

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