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Chicken Patiala Recipe or Murg Patiala Recipe

Chicken Patiala Recipe or Murg Patiala Recipe (Chicken Patiala)

Chicken Patiala Recipe or Murg Patiala Recipe

Chicken Patiala is a Punjabi dish.it basically goes well with ghee rice,naan and roti.


Chicken Patiala Ingredients: 

750 gms Chicken, half cup Curd, half tsp Garlic Paste, half tsp Ginger Paste, half tsp Turmeric Powder, half tsp Red Chilli Powder, quarter tsp Black Pepper Powder Salt (as per the taste).

For Chicken Patiala Gravy:  

3 tbsp Oil, half  Inch Cinnamon Stick, 2 Green Cardamoms, 2 Cloves, half tsp Cumin Seeds, 1 tsp Ginger (chopped), 1 tsp Garlic (chopped), 4 Onions chopped, half tsp Turmeric Powder, half tsp Red Chilli Powder, 1 tbsp Coriander Seed Powder, 2 Tomatoes (chopped), quarter cup water, 2 Green Chillies (chopped).

Chicken Curry Gravy:


1 tbsp oil, half tsp Cumin Seeds, 1 tsp Ginger (chopped), 1 tsp Garlic (chopped), 1 cup Fenugreek Leaves (chopped & salted), 1 Onion (diced), 1 Capsicum (diced), quarter tsp Turmeric Powder, half tsp Red Chilli Powder, half tsp Cumin Seed Powder, half tsp Coriander Seed Powder, 1/2 cup Cashewnut Paste Salt, half cup Water.

Garnishing:  

Half tsp Garam masala Powder, 1 Green Chilli (chopped), half-inch Ginger,1 tsp Dried Fenugreek Leaves, quarter cup Fresh Cream.

Chicken Patiala Recipe In Details :

Hi, guys welcome to Food Lifes. Today let's make a dish that is quite famous in Punjab which is nutty creamy and delicious to taste the chicken Patiala. Here I have 750 grams of chicken to that I'm going to add half a cup of curd half a teaspoon of garlic paste, half a teaspoon of ginger paste, half a teaspoon of turmeric powder, half a teaspoon of red chili powder, quarter teaspoon of pepper powder and some salt I'm going to mix this well and keep it aside.
                And then get on to the gravy so in a Kadai. I'm going to heat three tablespoons of oil and once the oil gets hot I'm going to add some whole spices that are half an inch of cinnamon, green cardamoms, and two cloves and once they release their aroma, I'm going to add half a teaspoon of cumin seeds a teaspoon of finely chopped ginger and finely chopped garlic gonna fry this and now I'm going to add four medium-sized onions that I have finely chopped. The onions are nice and brown let's add half a teaspoon of turmeric powder, half a teaspoon of chili powder, 1 tablespoon of coriander seed powder and just sauté this for a few seconds. Here I have two Tomatoes medium size tomatoes that are finely chopped I'm going to add this to the onions and I'm going to cook this by sauteing it till the tomatoes are nice and soft. I'm going to add water cup of water yeah because we want the tomatoes to be nice and soft and we don't want the masalas to burn the tomatoes are cooked nice and soft now let's remove half of this masala and keep it aside because we're going to use it to finish off our gravy. Now in this remaining masala, I'm going to add the marinated chicken, I'm going to add 2 finely chopped green chilies. I'm going to saute this chicken for 5 minutes and then I'm going to cover it and cook it on a low flame till the chicken is done.
Now what we are going to do is we are going to use the masala that we had removed from the onion and tomato gravy to make another gravy. Now I'm going to add one tablespoon of oil on it and once it's nice and hot, I'm going to splutter half a teaspoon of cumin seeds and then I'm going to add a teaspoon of finely chopped ginger finely chopped garlic and here I have a cup of mathé which are finely chopped and I have added salt to it. I've thrown that water wash the methi again and I'm going to add it to this, So, I think this for one minute more and I'm going to add one medium-size onion which I'll have diced and one capsicum that I have diced again over here I'm going to just saute this for a minute. We saute the capsicum and onion for a minute now I'm going to add a quarter teaspoon of turmeric powder, half a teaspoon of chili powder, half a teaspoon of cumin seed powder, half a teaspoon of coriander seed powder mix this well and now I'm going to add the remaining masala that we had removed mixes. Here I have a half cup of cashew nut paste which I'm going to add this is going to give our gravy a nice nutty flavor I'm going to saute this for three to four minutes on a low flame. I'm going to add some salt to this we've already added salt to the chicken so say about half a teaspoon of salt for this gravy and half a cup of water let's cook this gravy for another 2 to 3 minutes till then let's see if our chicken is cooked the chicken is ready to let's add the gravy that we have prepared here mix this well and now you can see how creamy the curry is looking now to this I'm going to add half a teaspoon of garam masala powder one green chili chopped and I have half an inch of ginger which I have cut into Julien's one teaspoon of Kasoori Methi mix this again, I'm going to cover this and cook it for another two minutes. Now I'm going to add a quarter cup of fresh cream and mix this well and chicken Patiala is ready to be served. Thank you, everyone, and follow the Food Lifes.
I'm gonna garnish this with some fresh cream some finely chopped coriander you can have it with steamed rice or Piratas naan tandoori roti anything of your choice so do try this recipe and let me know.



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