Break the monotony of chicken curries with the utmost recipe of Patiala chicken. While chicken korma and butter chicken are quite the most famous chicken curries of India, Patiala chicken curry delivers the attributes of both the dish (richness of butter chicken and flavours of chicken korma) to your taste palate. Chicken Patiala is equally opulent and decadent to both the curries. There is a rich depth of flavour and layering of flavours in Patiala chicken that is just divine. This really is one of the best Chicken Curry recipes that one can ever come across in life. While walking down the streets of India, one will come across variations in terms of the taste, texture, ingredients used in chicken curry depending upon the region, culture and tradition. Every part of country has its own version of chicken curry. One such chicken curry that is on par with all other widely consumed varieties is patiala chicken. It is really tasty, flavourful, creamy, and spicy.
Patiala is a well-known city in Punjab noted for its excess. Excess bright and colourful clothes (think huge, loose, pleated salwars/pants and adorned multicoloured juttis/shoes) and the Patiala peg, which is comparable to nearly double of whiskey peg, are just a few of the city's numerous ‘excess’ trademarks. Patiala chicken is one such dish in which the use of excess is common. Excess of creaminess, excess of nuttiness, excess of flavours and spices. Let’s see how this excessive and rich use of ingredients makes this curry so flavourful that it becomes finger licking good till the last drop.
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For the marinade:
1. 250 gms chicken legs
2. 1 cup curd
3. 1 cup turmeric powder
4. 1 tsp red chilli powder
5. 1/2 tsp black pepper powder
6. salt to taste
7. 1 tsp ginger garlic paste
for the base curry:
1. 1 tbsp oil
2. 1 or 2 cinnamon sticks
3. 2-3 cardamom pieces
4. 1 clove
5. 1 tsp cumin seeds
6. 1 tsp chopped ginger
7. 1 tsp chopped garlic
8. 1 cup chopped onions
9. 1 cup chopped tomatoes
10. 1 tsp turmeric powder
11. 1 tsp red chilli powder
12. 1 tsp coriander powder
13. 1 tsp chopped green chillies
masala mixture:
1. 1 tbsp oil
2. 1-2 cinnamon sticks
3. 1-2 cardamom pieces
4. 1-2 cloves
5. 1/2 cup chopped tomatoes
6. 1 tsp ginger
7. 1 tsp garlic
8. 1 tsp red chilli powder
9. 1 tsp turmeric powder
for the creamy part of the curry:
1. 1 tbsp oil,
2. 1 tsp cumin seeds
3. 1 tsp chopped garlic
4. 1 tsp chopped ginger
5. 1 cup of chopped fenugreek
6. 1 cup diced onion
7. 1/2 cup diced capsicum
8. 1/2 cup cashew nut paste
9. 1 tsp red chilli powder
10. 1 tsp turmeric powder
11. 1 tsp garam masala
12. salt to taste
13. 1 cup cream
14. 1 tsp jeera powder
15. 1/2 tsp kasturi methi
16. 1 tsp julienned ginger
17. 1 tsp garam masala
Methods:
1. Chicken should be marinated in the mixture of curd, turmeric, black pepper, salt, and ginger garlic paste for an hour.
2. The cinnamon sticks, cardamom, cloves, cumin, ginger, and garlic are added to a skillet with 1 tbsp of oil. Saute.
3. Add tomatoes and onions and stir.
4. Add 1 tsp each of the following powders: coriander, red chilli, and turmeric. Mix thoroughly. If dry, stir thoroughly with water.
5. Chicken that has been marinated, chopped green chilies, and any more water needed should be added.
6. One tablespoon of oil, tomatoes, ginger, garlic, chilli powder, turmeric powder, cardamom, and cinnamon are added to the pan. Cook and then put aside.
7. Add 1 tbsp of oil, 1 tsp of cumin seeds, 1 tsp of minced garlic, and 1 tsp of minced ginger to another pan. Saute.
8. 1/2 cup diced capsicum, 1 cup diced onion, and 1 cup chopped fenugreek should all be added and softly sautéed together.
9. Add some water and the cashew nut paste (as required). Mix thoroughly.
10. Red chilli, turmeric, salt, and garam masala should be added. Add the masala mixture after thoroughly combining.
11. Mix everything thoroughly before adding the 1 cup of cream, jeera powder, Kasturi methi, ginger that has been thinly sliced, and garam masala.
12. Add water as required, and mix. Add the chicken to this mixture, and mix.
