Chicken Patiala is an authentic Punjabi chicken dish. Punjabi cuisine is known for its rich, buttery flavours. This is a mildly spicy dish w...
Chicken Patiala is an authentic Punjabi chicken dish. Punjabi cuisine is known for its rich, buttery flavours. This is a mildly spicy dish with all Indian spices. Addition of ground cashewnut and cream, makes its texture rich. It goes very well with Indian breads like garlic naan, tandoori roti, parathas etc. It may not be popular as butter chicken but if someone is tired of eating the same common chicken curries, then Chicken Patiala is a lovely change. In this recipe, the dish is cooked in three parts, so the ingredients are also broken up into three parts. The first one is chicken marinade, second is chicken gravy and lastly serving ingredient.
We can make Chicken Patiala by two methods - with omelette and without omelette . Here we are going to make Chicken Patiala with omelet. Ingredients of Chicken Patiala are broken into three parts, because the dish is cooked in three parts.
Ingredients -
For Marination
- Chicken- 300 to 400gm
- Salt- 1/2 tsp
- Turmeric powder- 1/4 tsp
- Red chilli powder - 1/2 tsp
- Cumin powder- 1/2 tsp
- Curd- 2 to 3 tbsp
- Garlic ginger paste- 1tsp
- Oil- 1tsp
For Gravy-
- Oil- 4 to 5 tbsp
- Dry Chilli- 2 to 3
- Cumin seeds- 1tsp
- Chopped Garlic- 1tbsp
- Medium size chopped onion - 2
- Chopped Green chilli- 2 to 3
- Medium size Tomato puree- 2
- Salt as per taste
- Turmeric powder- 1/4tsp
- Red Chilli powder- 1 tsp
- Coriander powder- 1tsp
- Cumin powder- 1/2tsp
- Hot water- 1.5 cup
- Cashewnut paste- 3 tbsp
- (15 to 16 cashewnuts soaked in hot water for 30 minutes and ground into a paste.)
- Slanted chopped green chillies- 3
- Roasted dry fenugreek leaves- 2 to 3tsp
- Garam masala mix - 1 tsp
- Butter -1 tbsp
- Cream - 2 tbsp
- Chopped coriander leaves
For Serving-
- Egg- 2 to 3
- Oil- 2 to 3 tsp
- Salt- 1 to 2 pinch or as per taste
Method-
For Marination -
Mix all marination ingredients in chicken very well.
Keep aside for 20 to 30 minutes.
For Gravy-
- Heat 3 to 4 tbsp oil in a kadhai/pan.
- Add 2-3 dry chillies and 1tsp cumin seeds to the oil. Put gas flame on low-medium heat.
- Add 1 tbsp chopped garlic into oil and saute for 30 to 40 seconds .
- Now add 2 medium size chopped onion and 2-3 chopped green chillies, saute for few minutes.
- Now add tomato puree of 2 medium-sized tomatoes. Add salt as per taste.
- Cook it for 2-3 minutes or until the tomato puree is cooked completely and releases oil.
- Now add dry spices- 1/4 tsp turmeric powder, 1/2 tsp cumin powder, 1tsp red chilli powder, 1tsp coriander powder.
- Cook very well on low flame.
- Next add marinated chicken to the kadhai and cook for 4 to 5 minutes on high flame.
- Stir continuously on high flame for making soft and juicy chicken as on low flame chicken releases water and becomes hard.
- Now cook the chicken on low-medium flame after 4 to 5 minutes. When the chicken is cooked, put 3-4 cups of hot water in the chicken.
- Next cover the chicken and cook for 7 to 8 minutes or until the chicken is cooked completely.
- Also keep stirring the chicken from time to time otherwise it will stick to the bottom of the kadhai.
- Next add the cashewnut paste (3tbsp).
- Mix well and cook for 2 to 3 minutes. Now gravy will be more thick.
- Then add 2 to 3 slanted chopped green chillies, 2 to 3 tsp roasted dry fenugreek leaves powder and 1 tsp garam masala.
- Mix it and cook for 2 to 3 minutes.
- Then add 1tbsp butter and 2 tbsp cream, mix well and cook for 1 to 2 minutes.
- The chicken gravy is now thick and rich. Now separate the whole gravy from the chicken and put it in a separate bowl and dry the chicken completely. This will take another 4 to 5 minutes.
- Now put another pan/tawa on gas flame. Add 2 to 3 tsp oil in it.
- Take a bowl and break 2 to 3 eggs in it. Add some salt and mix very well.
- Now make a thin omelette with it. Now put some dried chicken on the omelette and fold or roll the omelette and cover the chicken. Now take it out. Now in the same pan add the gravy and adjust the thin gravy consistency by putting some water in the gravy.
- Now add 1tsp cashewnuts paste and cook for 2-3 minutes on medium to high flame. Your gravy is now ready.
- Cover the whole omlette with gravy.
- Now chicken Patiala is ready to serve. Cut the omlette in 2 to 3 pieces or as required and serve hot.
- Enjoy this Chicken Patiala with Roti or Naan or any other bread which you like.
Tips: You can also garnish it with Coriander leaves or chopped garlic.
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