Patiala Chicken / Patiala Murg
Today I am going to cook Patiala Chicken / Patiala Murg. This chicken curry stems from Patiala. It is mildly spiced with exotic Indian spices and has a rich texture from the almond and cashew paste. Serve hot with Naan or Porotta.
Ingredients:
750 gm chicken
50 gm yogurt
2 tbp ginger/garlic paste
2 tbs coriander powder
1½ tbs chili powder
½ tbs turmeric powder
½ tbs garam masala powder
½ tbs fennel/cumin seeds powder (roasted)
1 tbs dry fenugreek leaves
2 tbs sunflower oil
1 whole bay leaves
1 whole cinnamon stick
2 nos. cardamom
4 nos. cloves
2 nos. onions chopped (medium)
2 nos. tomato juice (medium)
8 nos. almond
8 nos. cashew
3 nos. green chilies (slitted)
salt to taste
Preparation:
Marinate the chicken pieces with yogurt, ginger/garlic paste, coriander powder, chili powder, turmeric powder, garam masala powder, fennel/cumin seeds powder (roasted), dry fenugreek leaves and salt for half an hour.
In a pan add oil, add the chopped onion and sauté until translucent.
Add the marinated chicken mix well and cook for 15 mints.
Add tomato puree and cook for another 10 mints.
Add the almond and cashew paste mix well then add slitted green chilies.
Add 50 ml water and cook for 5 mints more.
Remove from heat and let it stand for a few minutes before serving.
Enjoy!
Today I am going to cook Patiala Chicken / Patiala Murg. This chicken curry stems from Patiala. It is mildly spiced with exotic Indian spices and has a rich texture from the almond and cashew paste. Serve hot with Naan or Porotta.
Ingredients:
750 gm chicken
50 gm yogurt
2 tbp ginger/garlic paste
2 tbs coriander powder
1½ tbs chili powder
½ tbs turmeric powder
½ tbs garam masala powder
½ tbs fennel/cumin seeds powder (roasted)
1 tbs dry fenugreek leaves
2 tbs sunflower oil
1 whole bay leaves
1 whole cinnamon stick
2 nos. cardamom
4 nos. cloves
2 nos. onions chopped (medium)
2 nos. tomato juice (medium)
8 nos. almond
8 nos. cashew
3 nos. green chilies (slitted)
salt to taste
Preparation:
Marinate the chicken pieces with yogurt, ginger/garlic paste, coriander powder, chili powder, turmeric powder, garam masala powder, fennel/cumin seeds powder (roasted), dry fenugreek leaves and salt for half an hour.
In a pan add oil, add the chopped onion and sauté until translucent.
Add the marinated chicken mix well and cook for 15 mints.
Add tomato puree and cook for another 10 mints.
Add the almond and cashew paste mix well then add slitted green chilies.
Add 50 ml water and cook for 5 mints more.
Remove from heat and let it stand for a few minutes before serving.
Enjoy!
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