CHICKEN PATIALA | RESTAURANT STYLE CHICKEN PATIALA | PATIALA CHICKEN

Chicken Patiala | Restaurant Style Chicken Patiala | Patiala Chicken | Chicken Patiala Recipe | Punjabi Chicken Recipe | Punjabi Chicken Curry | Authentic Patiala Chicken Recipe | Chicken Recipe | Patiala Chicken Curry Ingredients for Chicken Patiala: (Tsp-Teaspoon; Tbsp-Tablespoon) Chicken -1 kg (2 lbs), large pieces with bones For the Marination: Turmeric powder- 1/2 tsp Red Chilli Powder- 1.5 tsp Coriander Powder- 1 tsp Pepper Powder- 1/4 tsp Salt-2 tsp Ginger Garlic paste- 2 tsp Kasuri Methi Powder- 3/4 tsp (dried fenugreek powder) Whisked curd/ plain yogurt- 130 ml (6-7 tbsp) Tempering: Green Cardamom- 3 Cloves-3 Cinnamon-2 small pieces Cumin Seeds- 1 tsp Ginger, fine chopped- 2 tsp (12 gms) Garlic, fine chopped - 2 tsp ( 7-8 cloves) Spice Powders: Turmeric powder- 1/4 tsp Kashmiri Chilli Powder- 1.5 tsp Coriander Powder - 4 tsp Cumin Powder - 1/2 tsp Other Ingredients: Onions chopped - 3 medium (225-250 gms) Tomato chopped(red ones)- 200 gms (2 large) Green Chillies, chopped- 2-3 nos Garam masala powder - 1/2 tsp Fresh cream -3 tbsp Kasuri Methi powder- 1 tsp Oil- 5-6 tbsp Coriander leaves, chopped - 4 tbsp Salt to season- 1/2 tsp To fry Onion & Capsicum: Ghee- 2 tbsp Cumin seeds- 1/2 tsp Onion petals- 50 gms (1 small onion) Capsicum- 70 gms ( 1 medium whole ) Cashew paste - 14 cashews Turmeric powder- pinch (1/8 tsp) Red Chilli Powder- 1/4 tsp Coriander Powder- 1/4 tsp Salt- pinch Water- 2-3 tbsp Preparation: Whisk the curd/ plain yogurt and set aside. Dry roast the Kasuri Methi (dried Fenugreek Leaves) on low heat for 30 secs and then set aside to cool. Crush it lightly with your hand. Marinate the chicken with the items specified. Set aside for 1 hour. Peel and fine chop the ginger, garlic and the onions. Also chop the green chillies and tomatoes. Make a paste of cashew nuts for use later. To do that, add the cashew nuts in a grinder and coarse grind it into a powder. Now add 3-4 tbsp water and grind it into a smooth paste. Peel & cut one small onion into petals. Also cut the capsicum into cubes. Chop the coriander leaves and set aside. Process: Heat oil in a pan and add the whole garam masalas. Now add the cumin seeds, give a stir when it splutters and add the finely chopped ginger and garlic. Give a stir for 30 secs and then add the finely chopped onions. Fry on medium heat for 7-8 mins till light brown and then add the spice powders and 1/2 tsp salt. Give a mix and fry on medium low heat for 2 mins and then add the chopped tomatoes. Fry on medium heat for 4 mins till soft but not pulpy and then add 2 tbsp water and cook on high to medium heat for 1 min. Now add the marinated chicken, give a mix and fry on high heat for 2-3 mins. Add the chopped green chillies and give a mix. Reduce heat to low and cover & cook on low heat for 20 mins till chicken is tender. Switch off and set aside. In another pan, heat ghee. Add 1/2 tsp cumin seeds and when it splutters add the onion petals & capsicum (green peppers). Fry on medium heat for 2-3 mins and then add the cashew nut paste, 50 ml water, the spice powders and a pinch of salt. Give a mix for 30 secs. Add this entire mix into the chicken that’s cooked and set aside. Mix and cook for 2-3 mins on low heat till the cashew paste is cooked. Also add the fresh cream, garam masala powder, Kasuri Methi powder and chopped coriander leaves. Mix and simmer for 3-4 mins on low heat till oil separates. #chickenpatiala #patialachickenrecipe murghpatiala #chickenpatialarecipe #punjabichicken #chickencurry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken