Chicken Patiala – a Punjabi dish, my first, was amazingly rich, with a depth of deliciousness that is hard to describe. It is however a rather complex dish to prepare and the sequencing is also not straight forward.
Original Recipe from: Get Curried’s Patiala Chicken Recipe (Murg Patiala)
Below is just my (adapted) short-hand version for myself. I have divided them into when they will be used. I find it easier to prepare that way. I also made some substitutes for some ingredients I didn’t have.
Substitute or adj. qty according to personal preference
Ingredients
(A) Chicken & Marinate
- chicken pieces (750g)
- curd – ½ C (substitute: sour cream/yoghurt)
- garlic paste – ½ tsp
- ginger paster – ½ tsp
- tumeric powder – ½ tsp
- red chilli powder – ½ tsp
- black pepper – ½ tsp
- salt to taste
(B) Main Gravy
- oil – 3T
- cinnamon stick – ½ inch
- cardamon seeds – 2
- cloves – 2
(C) Main Gravy ctd
- Onions (chopped) – 4
- Cumin seeds – ½ tsp
- Ginger (chopped) – 1tsp
- Garlic (chopped) – 1tsp
- (D1)
- tumeric powder – ½ tsp
- red chilli powder – ½ tsp
- coriander powder – 1T
(D2) Main Gravy ctd
- tomatoes (chopped) – 2
- water – ¼ C
(E)
- Green chillies (finely chopped) – 2
(F) Second Gravy
- ½ of (cooked) main gravy
- oil – 1T
- cumin seeds – ½ tsp
- —
- ginger (finely chopped) – 1tsp
- garlic (finely chopped) – 1tsp
- ground methi (fenugreek) – 1tsp
(G)
- onion (quartered) – 1
- green capsicum (cut) – 1
(H)
- tumeric powder – ¼ tsp
- red chilli powder – ½ tsp
- cumin powder – ½ tsp
- coriander powder – ½ tsp
(I)
- cashew nut cream – ½ C
(J) Final Spices
- garam masala – ½ tsp
- green chilli (finely chopped) – 1
- ginger (julienned) – ½ inch
- dried fenugreed leaves – 1 tsp
- ==
- cream – ¼ C
Steps (summary)
Chicken
- Marinate chicken: mix (A) tog. Set aside.
Main Gravy
- Heat oil in large, main pan. Fry (B) till can smell fragrance.
- Add in (C) and fry till onions lightly browned.
- Add in spices from (D1) & fry for a few seconds, then add in the tomatoes and saute (D2).
Add water/veg stock. - When tomatoes nice and soft, remove ½ of the gravy into a bowl and set aside. (For F).
Second Gravy
(F, G)
- into smaller fry pan, heat 1T oil till hot.
- splatter in cumin seeds
- add in the garlic & ginger & ground fenugreek
- fry for a minute or so
- Add and saute (G) for a min.
- Add (H) and mix in well.
- Then add in the ½ of the Main Gravy that we set aside earlier.
- Add in (I) Cashewnut cream – mix and saute over low heat for 5mins
- Add salt to taste & water as desired.
- Cook for another 2 mins ….
Combine All
- Add Second Gravy to simmering chicken (if chicken is ready)
- Add in final spices (J). Mix. Turn off heat.
- Mix in cream & serve.
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