Chicken Patiala Recipe | Punjabi Chicken Recipe

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Chicken Patiala is one of the most famous dishes made vastly in every Punjabi kitchen and is a mandatory name on the menu of every Punjabi restaurant. It is a dish with a burst of different flavors, and due to its unique blends of spices (masalas), it is wholesomely enjoyed by many Indians and even foreigners all around the globe.

The specialty of chicken Patiala is that 2 cooking methods are used here. One typical Punjabi style and another is Mughal style, where, in Punjabi style cooking, the use of ‘tomatoes, ginger, and garlic’ is more and in Mughal style cooking ‘curd’ is used. Here in chicken Patiala, both methods are used. This specialty is what makes the recipe richer and flavourful, and unique from every chicken dish ever.

This use of 2 different methods in the same dish gives a tender perspective to the history of Punjab. It’s a mix of the authentic Punjabi culture and the Mughal culture that came with the Mughals when they ruled over India including the parts of Punjab.

Chicken is lean meat with high nutritional value. Along with making our taste buds happy, chicken is also a very valuable dish to add to our regular diet. It has a very high protein content, which plays a very important role in sustaining our muscles. Chicken is also chock full of calcium and phosphorous, both these minerals help keep our bones healthy. Eating chicken regularly also cuts the risk of arthritis.

This dish can be enjoyed with steam rice, naan, paratha or tandoori roti or any bread of one’s choice.

FAQs On Chicken Patiala

Won’t adding both the curd and tomatoes make the dish super sour?

Taste a slice of your tomato before adding to the recipe, if the tomatoes are too sour then add more onion to the recipe to increase the sweetness, as well as make sure your curd is less sour and vice versa. The art of sustaining balance in a dish is a process of several tries and failures.

What if the marination curdles as soon as it hits the oil in?

Curd is likely to curdle in high flame, make sure to bring the temperature of the oil to medium hot before adding the marinated chicken.

Chicken Patiala

Recipe by Pinky ShonaCourse: MainCuisine: IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Chicken Patiala is one of the most famous dishes made vastly in every Punjabi kitchen and is a mandatory name on the menu of every Punjabi restaurant.

Ingredients

Chicken- 750 gm
Curd- 1/2 cup
Ginger garlic paste- 1 tbsp
Turmeric powder- 1 tsp
Kashmiri red chilli- 1 tsp
Black pepper- 1 tsp
Salt as per taste
For gravy
Oil as need
Cinnamon- small
Cloves- 2 nos
Cumin seeds- 1 tsp
Ginger garlic paste- 2 tbsp
Chopped onion- 4 large
Turmeric powder- 1 tsp
Kashmiri red chilli powder- 1 tsp
Coriander powder- 1 tsp
Chopped tomato- 2 large
Green chillies- 2
For chicken curry gravy
Oil as need
Cumin seed- 1 tsp
Ginger garlic paste- 1 tbsp
Chopped fenugreek leaves- 1 cup
Onion- 1 diced
Capsicum- 1 diced
Turmeric powder- 1/4 tsp
Red chilli powder- 1/2 tsp
Coriander powder- 1 tsp
Cashew paste- 1/2 cup
Garam masala powder- 1 tsp
Dried fenugreek leaves- 1 tsp
Fresh cream

Directions

Take a bowl, add chicken, curd, ginger garlic paste, turmeric powder, red chili powder, black pepper powder, and salt as per taste into it.
Now heat oil in a pan, add cinnamon stick, cloves, cumin seeds into it, when it starts to crackle, add ginger garlic paste and fry it till the ginger-garlic smell goes away.
Now add chopped tomatoes and fry it again till the tomatoes are soft.
Then add chopped onions and fry it till it looks brown colour. Then add turmeric powder, red chilli powder, coriander powder and fry it for few seconds.
Then add some water into them and take half of the masala and keep it aside. To the remaining masala in the pan, add the marinated chicken with chopped green chili and then fry the chicken for some time and then let it cook with lid closed on low flame till it is done.
Next, let’s make another gravy for which add heat the oil in a pan, add cumin seeds, ginger garlic paste and fry it till the raw smell goes.
Then add diced onion, diced capsicum and again fry it for a minute. Then add turmeric powder, red chilli powder, coriander powder and saute it.
Now add the remaining masala we have removed earlier, then add cashew paste and fry it for 3 – 4 minutes on low flame. Add some water and salt as per taste.
Then add the gravy to the chicken and mix it properly to which add garam masala, dried fenugreek leaves, mix it again and cover it for 2 minutes.