Chicken Patiala (Rich Chicken Curry)

Delicious Addiction

Nov 2

Chicken Patiala is a very popular yet easy Chicken Curry recipe available almost in every restaurant menu. It has a rich flavor of ghee, dry fenugreek with richness of malai or fresh cream. Always use fresh curd and fresh malai to cook this dish. As these two ingredients give very subtle milky flavor in the gravy. Instead of soaked dry fenugreen you may use fresh fenugreek. For that soak the fresh chopped fenugreek in water with some salt and then squeeze the water to discard the bitterness of fresh fenugreek.

Ingredients:

For Chicken Marination:

Ginger – 1" (peeled & sliced)
Garlic – 5-7 (cloves)
Green Chilli – 2-3 nos (less spicy)
Chicken – 1 kg (Drumstick & thigh with bones)
Degi Red Chili Powder – 1 tsp
Black Pepper Powder – ½ tsp
Turmeric Powder – ½ tsp
Coriander Powder – 1 tsp
Ghee – 2 tsp
Salt – To taste
Kasuri Methi or Dry Fenugreek Leaves – 1 tsp

For Preparing Chicken Patiala

Ghee – 3-4 Tbsp
Oil – 1 Tbsp
Whole Black Peppercorns – 8-10 nos
Cloves – 3-4 nos
Green Cardamom – 2 nos
Bay Leaf – 1 no
Cinnamon Stick – 1"
Onion – 3 Medium (very finely chopped)
Tomato – 1 Big (very finely chopped)
Tender Coriander Stem – 1 Tbsp (chopped)
Coriander Powder – 1 ½ tsp
Cumin Powder – ½ tsp
Garam Masala Powder – ½ tsp
Degi Red Chili Powder – ½ tsp
Salt – To taste
Curd – 250 gms
Malai or Fresh Cream – 3-4 Tbsp
Kasuri Methi or Dry Fenugreek Leaves – ½ tsp

For Garnish:

Ginger – ½" (Julienned)
Green Chilli – 2 (Slitted)

Steps:

Make a coarse paste with ginger, garlic, green chilli and little salt.
Soak fenugreek leaf in little water.
Take a big mixing bowl. Add prepared ginger garlic paste, chicken, degi red chili powder, turmeric powder, coriander powder, black pepper powder, ghee, ½ tsp salt and mix it well.
Keep it aside for 30-45 minutes to marinate.
In a deep bottomed pan or handi heat ghee and oil. Once it's hot, temper it with black peppercorns, cloves, green cardamom, bay leaf, cinnamon stick and let it splutter.
Add chopped onion and sauté it for 5-6 minutes until translucent on medium heat.
Next add marinated chicken and sauté for 2-3 minutes.
Add soaked fenugreek leaves and cook it for another couple of minutes. Keep the heat on Medium high.
Add chopped tomato, coriander stems, coriander powder, cumin powder, degi red chili powder and mix it well.
Add ½ cup warm water, salt to taste and simmer it for a while with the lid on.
Beat the curd. Add in kadai and cook it for 7-8 minutes on moderate heat. Keep stirring continuously so that it doesn't curdle.
Check the doneness of chicken and add fresh cream, dry fenugreek leaves and garam masala powder. Mix it well.
Transfer it to a serving dish and garnish it with julienned ginger and slitted green chilli.
Serve hot with roti.