Creamy Patiala Chicken

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.