Patiala Chicken Curry

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Patiala Chicken is a deliciously cooked and colourfully presented Indian cuisine that originates from Punjab. Known for its excessive and rich use of ingredients that makes it finger licking tasty till the last drop. Although it isn’t as popular as other curry dishes around the country, it still packs as delightful as a taste and could just become your next favourite.

Recipe Facts

Servings

4

Prep time

10

Cook time

35

Calories

407

HOW TO MAKE PATIALA CHICKEN CURRY (Stepwise Instruction with video)

Marinating The Chicken

1. In a bowl, take 500 gm of chicken.

2. To the chicken add 1/2 cup of curd, 1/4 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp ginger garlic paste, 1 tbsp lemon juice and 1/2 tbsp of dry fenugreek leaves.

3. Mix everything properly, let the spices coat the chicken and add its flavor to it.

4. Keep it marinated for about an hour.

Notes: You can also keep the chicken marination overnight to make the meat absorb the spice an make it more tender.

Boiling The Eggs

5. In a heating pot, add enough water, then add 2 eggs in it.

6. Add 1 tbsp of salt and let it boil for about 8-10 minutes on high heat.

Notes: Boil the egg just enough so the yolk is hard (not runny). Avoid over boiling which can make the yolk very hard and dry that is not good.

7. Take out the eggs from the water after its properly boiled and keep it aside for later use.

Notes: You can place the eggs in cool water till the next use, since cold water can help with peeling the egg shells properly.

Preparing Patiala Chicken

8. Now, into a heating pot take 1 tbsp of cooking oil and 2 tbsp of butter.

9. Let the butter melt on medium heat.

Notes: You can also use ghee instead of butter. Natural ghee is also preferred for the recipes best flavor.

10. Now add 1 tsp of cumin seeds, 1 pc of bay leaf, 1 pc of cinnamon stick, 5 pcs of black peppercorn and 2 medium sized chopped onions.

11. Fry the onions till they become light brown on high heat.

Notes: You can use red onions or white onions as well.

12. Add 1 tsp salt (or as per your taste) and 1 tbsp of crushed ginger garlic.

13. Cook this mixture until the raw garlic small goes off.

Notes: For this recipe we use freshly crushed homemade ginger garlic but you can also use readymade ginger garlic paste. Although fresh ingredients give more authentic favour.

14. The, add 3 pc of green chili slits, 1/2 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp cumin powder, 1 tsp Kashmiri red chili powder and 3 tbsp of water. Notes: – Using few drops of water prevents spices from getting burnt.

15. Let the mixture cook for about 3-4 minutes on medium heat.

16. Add tomato paste (1 tomato).

Notes: We used fresh tomato to make paste that makes the gravy smoother and creamier. You can use readymade tomato paste as well.

17. Cook everything on medium to high heat until the oil gets separated from the masala.

18. Now, add the marinated chicken.

19. Let the chicken roast for 5 minutes on high heat.

20. Then, add 3/4th cup of water into the pot.

21. Cover the pot with a lid and let the chicken cook for about 15-17 minutes on medium heat.

22. Next, add 2 tbsp of cashew almond paste into the pot.

23. Add 1 tbsp of dry fenugreek leaves (kasuri methi).

24. Cook it for 2 more minutes on high heat.

25. You can garnish your boiled eggs with some red chili flakes to give it a spicy kick.

26. The delicious and flavorful Patiala chicken is ready to serve. Serve it hot with naan, chapati or rice.

What makes the dish special or unique ?

The defining specialty of Patiala Chicken is how richly the ingredients for its preparation are used without hesitation or holding back. This makes Chicken Patiala a formidable curry in the Indian culinary world. Although for some, excessive ingredients might seem disagreeable, it always stays at peak of enjoyable taste and within the healthy standards of any other curry. It not only bears a rich taste, but also has a marvelous presentation that makes it downright irresistible.

Does the egg make any difference to the curry ?

It’s more like an add on to the already taste-packed cuisine. Garnishing the curry with eggs gives the dish a variety and uniqueness you can enjoy. Besides, who doesn’t like an extra dosage of tasty protein?

Are the eggs meant to be added separately or can we cook it along with the curry ?

We garnished the curry with eggs separately to bring uniqueness and variety. Traditional Chicken Patiala curry is not known to have eggs as part of their dish. You can try your own garnishes that suit your style or taste like cream, leaves or even crispy potato chips. Do let us know how it turns out though!

Recipe Card

Patiala Chicken Curry

Recipe by https://www.youtube.com/watch?v=Gamp075w9a0Course: Main CourseCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

407

kcal
Total time

45

minutes

From the Patiala region of Punjab this chicken recipe is now famous in all restaurants. A delicious cuisine for your meal.

Ingredients

  • To marinate the Chicken
  • 500 gm Chicken

  • 1/2 cup Curd

  • 1/4 tsp Turmeric powder

  • 1 tsp Red chili powder

  • 1 tbsp Ginger Garlic Paste

  • 1 tbsp Lemon juice

  • 1/2 tbsp Dry fenugreek leaves

  • To prepare patiala Chicken
  • 1 tbsp Cooking oil

  • 2 tbsp Butter

  • 1 tsp Cumin seeds

  • 1 pc Cinnamon Stick

  • 5 pc Black peppercorn

  • 1 pc Bay leaf

  • 2 pc Onion chopped

  • 1 tbsp Ginger garlic

  • 1 tsp Salt

  • 3 pc Green chili slits

  • 1/2 tsp Turmeric powder

  • 1 tsp Coriander powder

  • 1 tsp Cumin powder

  • 1 tsp Kashmiri red chili powder

  • 3 tbsp Water

  • 1 pc Tomato paste

  • 3/4 cup Water

  • 2 tbsp Cashew & Almond paste

  • 1 tbsp Dry fenugreek leaves

Directions

  • Marinating the Chicken
  • Into a bowl, take chicken 500 gm, curd 1/2 cup, turmeric powder 1/4 tsp, red chili powder 1 tsp, ginger garlic 1 tbsp, lemon juice 1 tbsp, dry fenugreek leaves 1/2 tbsp – mix it well and let it marinate for about an hour.
  • Boiling the eggs
  • Into a cooking pot, add water as required, eggs  2 pcs, salt 1 tbsp and let them boil for about 8-10 minutes on high heat – when it becomes solid/firm, take out and keep aside for later use.
  • Preparing Patiala chicken
  • Into a heating pot, add cooking oil 1 tbsp, butter 2 tbsp, cumin seeds 1 tsp, bay leaf 1 pc, cinnamon stick 1 pc, black peppercorns 5 pcs, chopped onion 2 pcs – fry till the onions become light brown.
  • Add salt 1 tsp, ginger garlic 1 tbsp and cook for a minute or 2 till the raw ginger garlic smell goes off.
  • Add green chili slits 3pcs, turmeric powder 1/2 tsp, coriander powder 1 tsp, cumin powder 1 tsp, Kashmiri red chili powder 1 tsp, water 3 tbsp and let it cook for about 3-4 minutes on medium heat.
  • Add tomato paste 1 pc and let it cook until the oil gets separated on medium to high heat.
  • After, add marinated chicken into it and roast it for about 5 minutes on high heat.
  • Add water 3/4 cup – cover & cook for about 15-17 minutes on medium heat.
  • Open the lid – Add cashew almond paste 2 tbsp, dry fenugreek leaves 1 tbsp and let it cook for about last 2 minutes on high heat.
  • Our Patiala chicken is ready to serve. Serve it hot with boiled eggs and red chili flakes sprinkled.

Recipe Video

Notes

  • You could have boiled eggs – fried eggs – or skip the eggs based on your diet and preferences.
  • You can marinate the chicken overnight for better result.
  • Adjust the red chili powder and salt according to your diet – taste preference.

Nutrition Facts

Nutrition Facts

4 servings per container


Calories407

  • Amount Per Serving% Daily Value *
  • Total Fat 18.9g 30%
    • Saturated Fat 6.2g 31%
  • Cholesterol 205mg 69%
  • Sodium 982mg 41%
  • Amount Per Serving% Daily Value *
  • Potassium 1212mg 35%
  • Total Carbohydrate 22.7g 8%
    • Dietary Fiber 6.2g 25%
    • Sugars 9.2g
  • Protein 38.4g 77%
  • Calcium 8%
  • Iron 31%
  • Vitamin D 85%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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