Chicken Patiala Recipe

chicken patiala recipeFor the last few years, a lot of my food posts have been around preserving Punjabi recipes, and recording the recipes that my mom & grandmother used to make when I was a kid. This Chicken Patiala recipe is neither a classic Punjabi dish, or something that was ever made in my childhood home. In fact, I only started making it a few months ago, after seeing a few different versions pop-up on YouTube.

I tried to trace the origins of Chicken Patiala (because food research is what I do on Friday nights – true story), but the stories are a little questionable. Maybe Murgh Patiala/Chicken Patiala was invented in the shahi court of Maharaja Bhupinder Singh of Patiala? Or maybe it was invented in an unknown restaurant kitchen? The other curious thing I found is that a lot of videos and blogs list Chicken Patiala as a very popular dish in Punjab, but none of my relatives who live there or visit regularly recall seeing it on a restaurant menu!

chicken patiala recipe

chicken patiala recipe

Regardless of the history, I’m delighted to have Chicken Patiala in my recipe repertoire because it’s delicious. I’ve tested a few different recipes, and tweaked them until the spices and gravy were to my liking. My version doesn’t have any cream, but many recipes do call for it. Keeping it real though, this one takes a bit of work. There is lots of prep, and lots of steps, but it is well worth the effort. I’ve tested a few different recipes, and tweaked them until the spices and gravy were to my liking. My version doesn’t have any cream, but many recipes do call for it. Try this for a Sunday night meal, or to impress guests at your next dinner party!

Chicken Patiala Recipe:

Prep Time: 35 minutes
Cooking Time: 35 minutes
Serving Size: 6

Recipe Notes:
In this recipe the ingredients are broken up into three parts, I recommend prepping the ingredients for each part and keeping them separated as per the list, and ready to go.

As with any of my recipes, I toned the heat level down to what suits my family and kids. If you like your food spicier, you can up the quantity of red chili powder or green chilies. Just keep in mind, you don’t want the spice to overpower the cashew sauce.

Ingredients:
In this recipe the ingredients are broken up into three parts, because the dish is cooked in three parts. I highly recommend prepping the ingredients for each part and keeping them ready to go.

Chicken Marinade:
2 pounds of bone-in chicken pieces
1/2 cup yogurt
2 tsp ginger garlic paste
1/2 tsp turmeric powder
1/4 tsp red chili powder
1/4 tsp black pepper powder
1/4 tsp salt (as per the taste)

Gravy Masala:
3 tbsp Oil
1/2 Inch cinnamon stick
4 green cardamoms
3 cloves
1/2 tsp cumin seeds
1 tbs ginger (chopped)
1 tsp garlic (chopped)
2 cups chopped onions
1/2 tsp turmeric Powder
1/4 tsp red chili powder
1 tbsp coriander seed powder
1 cup chopped tomatoes
1/4 cup water
1 green chili (chopped)

Sauce:
1 tbsp Oil
1/2 tsp cumin seeds
1 tsp ginger (chopped)
1 tsp garlic (chopped)
1 cup fenugreek leaves (chopped)
1 large white onion (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
1/2 tsp cumin seed powder
1/2 tsp coriander seed powder
1/2 cup cashew nut paste
1/4 tsp salt (adjust to taste)
1/2 cup water

Finishing spices:
1/2 tsp garam masala powder
1 tsp dried fenugreek (kasuri methi)

chicken patiala recipe

Directions:

1. Add the chicken, and all the other ingredients listed under marinade in a bowl. Mix them together, and set aside while you prep the next step.

2. Now we are going to move on to the gravy masala ingredients. Start the masala by heating the oil (medium-high) in a wide frying pan. Add in the cinnamon, cardamoms, cloves, and cumin seeds. Cook for 60-90 seconds while stirring to ensure they don’t burn. You just want the aromatics to release their flavour and be lightly toasted. Now add in the chopped ginger, garlic, and green chillies. Cook for 2 minutes on medium heat, stirring frequently.

3. Add the chopped onions and saute until golden brown on medium high heat. This should take 4-6 minutes. Once they are tender and golden brown add turmeric, red chili, coriander seed powder, and saute together for 30 seconds. Add the chopped tomatoes, and continue to cook down until the tomatoes are soft. Approximately 3 minutes.

4. Once the tomato and onion mixture has softened and cooked down together, add the water and cook for another 1-2 minutes. At this point, remove half of the masala and keep it aside for step #6

5. To the half of the masala remaining in the pan, add the marinated  chicken. Saute the chicken on a high flame for 5 minutes, then reduce the heat to low, put the lid on, and simmer until the chicken is fully cooked. This should take about 20 minutes.

6. Now we move on to the sauce and it’s ingredients. Heat the oil on a medium high flame and add in cumin seeds – roast for 60 seconds. Then add in the chopped ginger, garlic, and fenugreek leaves and saute everything together for 2-3 minutes. Mix in the cumin and coriander powder and stir well. Add the diced onion and bell peppers to the sauce.

7. Now add the reserved gravy masala from step 4 to the sauce along with the cashew nut paste. Saute for 2 minutes, and then add the salt and water, mix well. Add the diced onion and bell peppers to the sauce.

8. Now add the sauce to the gravy masala chicken mix and combine well.

9. Finish with garam masala and dried fenugreek (kasuri methi). Cover and steam for 2 minutes.

****************************

My preference for serving chicken patiala is with lacha parantha, but you can also pair it with a simple jeera rice too!

 

Pin for Later:

chicken patiala recipe

 

 

Follow:
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *


Looking for Something?