I’m going to give you the recipe for “Chicken Patiala Recipe” right now. You can simply prepare this unique variety of chicken at home. Simply follow the straightforward instructions listed below to complete the task at hand.
Although Butter Chicken and Mughlai Chicken are more well-known than Chicken Patiala Recipe, each of these chicken dishes may be compared to this creamy and spicy chicken curry. When you taste this curry, you will forget about all the others. Therefore, let’s examine the recipe for it step by step now.
About This Recipe:
Punjab is the home of the beautifully prepared and colourfully displayed Patiala Chicken Recipe. It is well known for its extravagant and rich use of ingredients, which results in finger-licking good flavour till the very last drop. Even while it isn’t as well-known as other curry meals in the nation, it nevertheless has a delicious flavour and could end up becoming your new favourite.
How to Make Chicken Patiala Recipe Restaurant Style Step-Step:
- First, place the chicken in a bowl and then add the curd, garlic, ginger, turmeric, red chilli powder, black pepper, and salt (as per the taste).
- It should be well combined, then set aside.
3.Now let’s prepare the gravy. To do this, heat the oil in a pan and add the cinnamon stick, green cardamoms, cloves, cumin seeds, ginger, and garlic. Fry these ingredients until the garlic and ginger flavours are completely gone.
4.Once the onions are diced and nicely browned, add the turmeric powder, red chilli powder, and coriander seed powder and continue to cook for a little time.Â
5. Add the chopped tomatoes now, and continue to sauté until the tomatoes are tender.
6. Add Water, then scoop out and set aside half of the masala. Add the diced Marinated Chicken with Green Chilies to the leftover Masala in the Pan.
7. Now, sauté this chicken for 5 minutes, then cover it and continue to cook it on a low heat until it is finished.
8. Next, let’s prepare another gravy by heating the oil and adding cumin seeds, ginger, garlic, and fenugreek leaves (chopped & salted).
9. After a minute, add the chopped onion and the diced bell pepper. After another minute, add the turmeric powder, red chilli powder, cumin seed powder, and coriander seed powder.
9. Then, thoroughly combine it with the leftover masala that we previously removed, followed by the cashew nuts. On a low burner, sauté this paste for 3–4 minutes.
10. Add salt and water now.
11. Now add the gravy to the chicken and well mix it before adding the dried fenugreek leaves, chopped green chilli, ginger, and garam masala powder. Cover the pan for two minutes.
12. The Chicken Patiala is ready to be served after you add Fresh Cream and mix it.
Chicken Patiala Recipe Nutrition Fact:
Calories: 450.8kcal
Carbohydrates: 27.6g
Protein: 22.2g
Fat: 29.3g
Saturated Fat: 4g
Polyunsaturated Fat: 20.3g
Cholesterol: 58.6mg
Sodium: 253.9mg
Fiber: 4.4g
Sugar: 10.8g
Chicken Patiala Recipe | Chicken Patiala Recipe Restaurant Style
Equipment
- 1 Bowl
- 1 One nonstick frying pan
- 1 Deep non-stick pan
- 1 cooking spud
- 1 Knife
- 1 One big Bowl
Ingredients
For making chicken patiala recipe
- 750 Gm Chicken Cut chicken in medium size
- 12 Cup Curd
- 12 Tbsp Garlic paste
- 12 Tbsp Ginger paste
- 1 Tbsp Turmeric powder
- 12 Tbsp Red Chilli Powder
- 14 Tbsp Black papper
- 1 Tbsp Salt Add salt as your taste need
For making gravy
- 3 Tbsp Oil
- 12 Inch Cinnamon Stick
- 2 Piece Cardamom
- 2 Piece Cloves
- 12 Tbsp Cumin Seeds
- 1 Tbsp Ginger Chopped
- 1 Tbsp Garlic Chopped
- 4 Piece Onion Cut in slice pieces
- 1 Tbsp Turmeric powder
- 1 Tbsp Red Chilli Powder
- 1 Tbsp Coriander Powder
- 2 Piece Tomatoes Tomatoes cut in small pieces
- 2 Piece Green Chilli Chopped
- 14 Cup Water
For making chicken curry
- 1 Tbsp Oil
- 12 Tbsp Cumin Seeds
- 1 Tbsp Ginger Chopped
- 1 Tbsp Garlic Chopped
- 1 Cup Fenugreek Leaves Cut in pieces
- 1 Piece Onion Cut in small pieces
- 2 Piece Capsicum Cut in pieces
- 13 Tbsp Turmeric powder
- 12 Tbsp Red Chilli Powder
- 12 Tbsp Cumin powder
- 12 Tbsp Coriander Powder
- 1 Cup Cashewnut Paste
- 12 Tbsp Garam masala
- 12 Cup Water
- 1 Tbsp Dried Fenugreek Leaves
- 14 Cup Fresh cream
- 1 Piece Green Chilli Chopped
Instructions
For making chicken patiwala recipe step-step
- First, place the chicken in a bowl and then add the curd, garlic, ginger, turmeric, red chilli powder, black pepper, and salt (as per the taste).
- It should be well combined, then set aside.
- Now let's prepare the gravy. To do this, heat the oil in a pan and add the cinnamon stick, green cardamoms, cloves, cumin seeds, ginger, and garlic.
- Fry these ingredients until the garlic and ginger flavours are completely gone.
- Once the onions are diced and nicely browned, add the turmeric powder, red chilli powder, and coriander seed powder and continue to cook for a little time.
- Add the chopped tomatoes now, and continue to sauté until the tomatoes are tender.
- Add Water, then scoop out and set aside half of the masala. Add the diced Marinated Chicken with Green Chilies to the leftover Masala in the Pan.
- Now, sauté this chicken for 5 minutes, then cover it and continue to cook it on a low heat until it is finished.
- Next, let's prepare another gravy by heating the oil and adding cumin seeds, ginger, garlic, and fenugreek leaves (chopped & salted).
- After a minute, add the chopped onion and the diced bell pepper. After another minute, add the turmeric powder, red chilli powder, cumin seed powder, and coriander seed powder.
- Then, thoroughly combine it with the leftover masala that we previously removed, followed by the cashew nuts. On a low burner, sauté this paste for 3–4 minutes.
- Add salt and water now.
- Now add the gravy to the chicken and well mix it before adding the dried fenugreek leaves, chopped green chilli, ginger, and garam masala powder. Cover the pan for two minutes.
- The Chicken Patiala is ready to be served after you add Fresh Cream and mix it.
Video
Notes
- Most stores these days have fresh fenugreek leaves. They are stored exactly next to other herbs like mint and cilantro.
- If fresh fenugreek is unavailable, you may also use the dried leaves. Stores in Pakistan or India are often where you may find these.
- The cashews should be steeped in some warm water for 15 minutes to soften them before being blended with the water they were soaked in to create a smooth paste.
- One-fourth teaspoon of powdered garam masala can be substituted for these if you don't have all the whole spices.
- You may also cook the chicken on a stovetop if you don't have an instant pot. Just a little more time and observation would be needed.
1.What makes the dish special or unique ?
ANS: The distinctive feature of Patiala Chicken is how generously the ingredients are used without reservation or restraint in its preparation. Because of this, Chicken Patiala is a powerful curry in the Indian cuisine. Even while using too many ingredients could seem unappealing to some, Dal always maintains the highest level of delicious flavour and adheres to any other curry’s healthful guidelines. It has a wonderful appearance in addition to a delicious flavour that makes it very impossible to resist.
2.Is chicken patiala spicy?
ANS: Not too spicy, but may fell little spicy due to the use of all kinds of spices.
