Patiala Chicken Recipe - Chicken Patiala Recipe Restaurant Style - Murg Patiala Recipe - Smita

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

Add 750 grams of chicken to a bowl.

Mix in 1/2 cup of curd, 1/2 teaspoon of garlic paste, 1/2 teaspoon of ginger paste, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/4 teaspoon of pepper powder, and salt. Mix well and set aside.

In a kadai, heat 3 tablespoons of oil.

Add 1/2 inch of cinnamon, 2 green cardamoms, and 2 cloves. Sauté until aromatic.

Add 1/2 teaspoon of cumin seeds, 1 teaspoon of finely chopped ginger, and 1 teaspoon of finely chopped garlic. Fry until the raw smell disappears.

Add 4 finely chopped medium sized onions and sauté until golden brown.

Stir in 1/2 teaspoon of turmeric powder, 1/2 teaspoon of chili powder, and 1 tablespoon of coriander seed powder. Sauté for a few seconds.

Add 2 finely chopped medium sized tomatoes and cook until soft, adding 1 cup of water to prevent burning.

Remove half of the masala and set aside for later use.

Add the marinated chicken and 2 finely chopped green chilies to the remaining masala. Sauté for 5 minutes, then cover and cook on low flame until chicken is done.

In a separate pan, heat 1 tablespoon of oil and splutter 1/2 teaspoon of cumin seeds.

Add 1 teaspoon of finely chopped ginger and garlic, and 1 cup of finely chopped mathé (fenugreek) with salt. Cook until the mathé sweats and releases water, then wash and add it to the pan.

Add 1 medium diced onion and 1 diced capsicum. Sauté for a minute.

Stir in 1/4 teaspoon of turmeric powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of cumin seed powder, and 1/2 teaspoon of coriander seed powder. Mix well.

Add the reserved masala and 1/2 cup of cashew nut paste. Sauté on low flame for 3-4 minutes, adding 1/2 teaspoon of salt and 1/2 cup of water. Cook for 2-3 minutes.

Check if the chicken is cooked, then add the prepared gravy to the chicken. Mix well.

Add 1/2 teaspoon of garam masala powder, 1 finely chopped green chili, and 1/2 inch of julienned ginger. Stir in 1 teaspoon of kasoori methi and cover to cook for another 2 minutes.

Turn off the flame and stir in 1/4 cup of fresh cream. Serve garnished with fresh cream and chopped coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens