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:
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Patiala Chicken
Ingredients
Marinade
- 2 lb Chicken Thighs and Legs Skinless, Cleaned
- 125 g Plain Yoghurt
- 2 cloves Garlic Crushed
- ½ inch Ginger Crushed
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- Pinch Salt
- ½ teaspoon Black Pepper
Patiala Base
- 6 tablespoon Oil
- 2 tablespoon Ghee
- 1 inch Cinnamon
- 2 Cardamom Pods Cracked Open
- 3 Cloves
- 1 teaspoon Cumin Seeds
- 2 inch Ginger Crushed
- 6 - 8 cloves Garlic Crushed
- 4 large Onions Sliced
- Salt
- 1 teaspoon Black Pepper Powder
- ¾ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Cumin Powder
- 1 ½ teaspoon Coriander Powder
- 200 g Tomatoes Pureed (½ tin)
- 15 Cashews Soaked in Water for 20 minutes, then blended
- 1 teaspoon Dry Fenugreek
- 1 tablespoon Garam Masala Powder
- 1 tablespoon Fresh Ginger Julienned
- 2 Green Chillies Sliced finely
- 65 g Double Cream
- 2 tablespoon Coriander Leaves and Stems Chopped
Instructions
- 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.
- Add Salt, Pepper, Tumeric, 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 marinaded 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.
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