Patiala Chicken

Patiala Chicken is a Punjabi recipe with a Yoghurt & Spice Marinaded Chicken in a Cashew and Creamy Curry Base. 

Patiala Chicken

This delicious recipe has all the creamy silkiness of butte chicken but somehow..it is better. There is a rich depth of flavour and layering of flavours here that is just divine.

First the Chicken is marinaded in Yoghurt and ground Spices.

Then a Curry base is made wth whole Garam Masala, Garlic, Ginger, Onions, Ground Spices, Cashew Paste, Tomatoes and Cream. It is topped with slivered Ginger, Green Chillies and Coriander. 

Patiala is a City in Punjab and this recipe comes from there. 

This really is one of the best Chicken Curry recipes that I have tried and I really hope you try it!

How to make it

We have touched on this slightly already and a full recipe is at the bottom of the page but here is a step by step recipe to show the various stages involved.

Marinade Chicken in Yoghurt, Garlic, Ginger, Turmeric, Red Chilli, Salt and Black Pepper.

Heat Oil & Ghee in pot over high heat.

Add Cinnamon, Cardamom, Cloves and Cumin.

Once they are fragrant, add Garlic and Ginger and saute for 2 minutes.

Add Onion and cook covered on medium low for 10 minutes. Remove lid, add a sprinkling of Salt and cook for a further 20 minutes on low until a deep golden brown. (I used Red and White Onions because I only had 2 White ones).

Add Tumeric, Salt, Pepper, Red Chilli, Cumin Powder, Coriander Powder. Saute for 2 minutes.

Add Pureed tomatoes. Cook on high for 5 minutes. Then turn the heat right down. Cover and cook on low for 10 minutes.

Add Chicken, Cashew Paste, Fenugreek and Garam Masala. Cook covered on low for 35 - 40 minutes.

Add Juliened Ginger, Green Chillies and Cream. Stir in and cook on low for 5 minutes.

Top with Coriander.

How to serve Patiala Chicken

It is delicious served with Roti, Garlic/Plain Naan or Rice.

Good sides are Kachumber Salad and Onion Raita.

Storage Instructions

Patiala Chicken keeps well in an airtight container/covered dish for up to 4 days. It freezes well for up to a month.

More Chicken Recipes you may like:

Chicken Hyderabadi

Chicken Handi

Karahi Chicken

Chana Dal with Chicken

**if you make this recipe, please don’t forget to rate/comment and tag us on social media.

5 from 3 votes

Print

Patiala Chicken

Patiala Chicken is a Punjabi recipe with a Yoghurt & Spice Marinaded Chicken in a Cashew and Creamy Curry Base. 

Course Dinner

Cuisine Indian, Punjabi

Keyword PAtiala, Patiala Chicken

Servings 4

Calories 891 kcal

Author Safira

Ingredients

Marinade

• 2 lb Chicken Thighs and Legs Skinless, Cleaned
• 125 g Plain Yoghurt
• 2 cloves Garlic Crushed
• ½ inch Ginger Crushed
• ½ tsp Turmeric Powder
• ½ tsp Red Chilli Powder
• Pinch Salt
• ½ tsp Black Pepper

Patiala Base

• 6 tbsp Oil
• 2 tbsp Ghee
• 1 inch Cinnamon
• 2 Cardamom Pods Cracked Open
• 3 Cloves
• 1 tsp Cumin Seeds
• 2 inch Ginger Crushed
• 6 - 8 cloves Garlic Crushed
• 4 large Onions Sliced
• Salt
• 1 tsp Black Pepper Powder
• ¾ tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Cumin Powder
• 1 ½ tsp Coriander Powder
• 200 g Tomatoes Pureed (1/2 tin)
• 15 Cashews Soaked in Water for 20 minutes, then blended
• 1 tsp Dry Fenugreek
• 1 tbsp Garam Masala Powder
• 1 tbsp Fresh Ginger Julienned
• 2 Green Chillies Sliced finely
• 65 g Double Cream
• 2 tbsp Coriander Leaves and Stems Chopped

Instructions

1. Marinade Chicken in Yoghurt, Garlic, Ginger, Turmeric, Red Chilli, Salt and Black Pepper.

2. Heat Oil & Ghee in pot over high heat.

3. Add Cinnamon, Cardamom, Cloves and Cumin.

4. Once they are fragrant, add Garlic and Ginger and saute for 2 minutes.

5. Add Onion and cook covered on medium low for 10 minutes. Remove lid, add a sprinkling of Salt and cook for a further 20 minutes on low until a deep golden brown.

6. Add Salt, Pepper, Tumeric, Red Chilli, Cumin Powder, Coriander Powder. Saute for 2 minutes.

7. Add Pureed tomatoes. Cook on high for 5 minutes. Then turn the heat right down. Cover and cook on low for 10 minutes.

8. Add marinaded Chicken, Cashew Paste, Fenugreek and Garam Masala. Cook covered on low for 35 - 40 minutes.

9. Add Juliened Ginger, Green Chillies and Cream. Stir in and cook on low for 5 minutes. Top with Coriander.

Recipe Notes

Spices - Adjust Spices according to your taste.

Oil/Ghee - Adjust levels according to your taste.

How to serve Patiala Chicken

It is delicious served with Roti, Garlic/Plain Naan or Rice.

Good sides are Kachumber Salad and Onion Raita.

Storage Instructions

Patiala Chicken keeps well in an airtight container/covered dish for up to 4 days. It freezes well for up to a month.

 

Nutrition Facts

Patiala Chicken

Amount Per Serving

Calories 891 Calories from Fat 639

% Daily Value*

Fat 71g109%

Saturated Fat 20g125%

Cholesterol 234mg78%

Sodium 259mg11%

Potassium 927mg26%

Carbohydrates 29g10%

Fiber 5g21%

Sugar 11g12%

Protein 37g74%

Vitamin A 837IU17%

Vitamin C 25mg30%

Calcium 143mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.