Patiala Chicken Recipe | Murg Patiala Recipe

April 15, 2020 Animesh Kant 0 Comments

Patiala Chicken Recipe | Murg Patiala Recipe |

This Punjabi Chicken recipe is perfect for any special occasion and can be served with butter naan or chapati or Lachha Paratha which is nutty, creamy and delicious in taste. These delicious, budget-friendly chicken recipe ideas are perfect for any meals. Your family will love these easy and finger-licking Chicken recipe which is made with a new style. A little time taking but worth for Chicken Lovers. 
This chicken curry stems from Patiala. It is mildly spiced with exotic Indian spices and has a rich texture from the cashew nut paste.




Step 2: Add 1 cup Yogurt/curd to the same bowl, 1/2 tbsp of Ginger Garlic Paste.




Step 3: Mix it properly and keep it aside till we prepare our gravy. 




Steps for Gravy:

Step 1: Heat a pan/Kadhai. Heat 3 tbsp of oil. Once the oil gets hot add some whole spices to it i.e 1/2 inch cinnamon stick (दालचीनी), 2 green cardamoms (इलायची), 3-4 cloves (लौंग), 1 Bay leaf (तेज पत्ता) once they release the aroma add the 1tbsp cumin seeds(जीरा).

Step 2: Add the 1 tsp of finely chopped ginger (बारीक कटा अदरक), and 1 tsp of finely chopped garlic (बारीक कटा हुआ लहसुन), and fry till raw smell goes off.




Step 3: Add the 4 medium-sized onion finely chopped  (बारीक कटा हुआ प्याज), and saute it till it becomes nice and brown.



Step 4: Once the onion turns brown, then add 1/2 tsp of turmeric powder (हल्दी पाउडर),  1tsp of Kashmiri red chilly powder (कश्मीरी लाल मिर्च पाउडर), 1tbsp of coriander seed powder (धनिया बीज पाउडर) and saute it for few mins and mix the masala well.




Step 5: Add 2 finely chopped tomatoes (बारीक कटा हुआ टमाटर) and cook it by sauting it until the tomatoes became nice and soft. Add a quarter(1/4) cup of water to cook the tomatoes properly.




Step 6: Once tomatoes become soft and nicely cooked, separate out half of the masala to make the creamy gravy.





Step 7: In the remaining masala add the marinated chicken, and add 2 finely chopped green chilies and saute it for 5 min and after that cover it and cook it on a low flame until chicken is cooked properly.

Preparing the Creamy and nutty gravy

Step 8: Take a pan and heat 2tbsp of oil, Once the oil gets hot add 1/2 tsp cumin seeds(जीरा), remaining finely chopped ginger(अदरक),  remaining finely chopped garlic (लहसुन) 




and a cup of finely chopped and salted fenugreek leaves (कटी हुई मेथी) and saute for a minute or two.




Step 9: Add 1 medium diced onion and 1 medium diced capsicum (शिमला मिर्च) and saute this for a min 




and after that add 1/4tsp of turmeric powder (हल्दी पाउडर), 1/2 tsp of Kashmiri red chilli powder, 1/2 tsp of cumin seed powder (जीरा) and 1/2tsp of coriander seed powder (धनिया बीज पाउडर) and mix these well.




Step 10: Add the remaining masala which we have removed before




 and mix it well for 2-3 min and add cashew nut paste (काजू का पेस्ट) this will give our gravy a nice nutty flavour. Saute this for 4-5 mins on low flame and add the 1/2tsp of salt, 1/2 cup water to this, and cook the gravy for 3-4 minutes. 




Step 11: Check whether the chicken is cooked properly. If it's cooked then add the Creamy and nutty gravy to the chicken and mix it well so you can see how creamy the curry is looking.




Step 12: Add 1/2tsp of garam masala powder (गरम मसाला पाउडर), 1 green chilly finely chopped, 1/2 ginger julienne, 1tsp of Dried Fenugreek leaves (कसूरी मेथी) and mix it well




Step 13: Cover and cook it for another 3-4 mins on medium-low flame. 



after that add 1/4cup of fresh cream to it and mix it well. Now Our chicken Patiala is ready to serve





Tips:

- Use hot water for gravy, this will take less time for the chicken to cook and also the chicken will be soft. Adding cold water to chicken sometimes makes the chicken hard.
- Add a pinch of sugar to the onion while frying, this will take less time and add extra flavor to the gravy.
- Soak Fenugreek leaves in salt for some time.