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Chicken Patiala restaurant style चिकन पटियाला Murg Patiala spicy Chicken curry

35-40 minutes
2-4
Indian
Chicken Patiala restaurant style चिकन पटियाला Murg Patiala spicy Chicken curry Recipe - Ranveer Brar

Ingredients

For Ginger Garlic Paste

½ inch Ginger (peeled & sliced) अदरक

5-6 no. Garlic cloves, लहसुन

2 no. Green chillies, less spicy, हरी मिर्च

Salt to taste, नमक स्वादअनुसार

 

For Chicken Marination

Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट

900 gram Chicken (Drumstick & thigh with bones) चिकन

1 tsp Degi red chili powder, दगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

1 tsp Coriander powder, धनिया पाउडर

1 ½ tsp Ghee, घी

 

For Soaking Fenugreek leaves 

½ tbsp Dry fenugreek leaves, कसूरी मेथी

2-3 tbsp Water, पानी

 

For Chicken Patiala

3-4 tbsp Ghee, घी

½ tbsp Oil, तेल

5-6 no. Black peppercorns, काली मिर्च के दाने

2-4 no. Cloves, लॉन्ग

1 Green cardamom, हरी इलायची

1 Bay leaf, तेज पत्ता

½ inch Cinnamon stick, दालचीनी

2-3 medium Onions, chopped, प्याज

Marinated Chicken, मैरिनेटेड चिकन

Soaked fenugreek leaves, कसूरी मेथी

1 medium Tomato, chopped, टमाटर

½ tbsp Tender Coriander stem, chopped, धनिया के डंठल

½ tbsp Coriander powder, धनिया पाउडर

½ tsp Degi red chili powder, दगी लाल मिर्च पाउडर

1 cup Water, पानी

Salt to taste, नमक स्वादअनुसार

2 cups Curd, beaten, दही

2-3 tbsp Fresh cream, ताजा क्रीम

½ tsp Dry fenugreek leaves, crushed, कसूरी मेथी

 

For Garnish

Coriander sprig, धनिया पत्ता

 

For Chicken patiala Pulao

½ tbsp Oil, तेल

¼ tsp Caraway seeds, शाही जीरा

1 Green chili (less spicy & chopped) हरी मिर्च

½ inch Ginger, peeled & roughly chopped, अदरक

1 medium Onion, chopped, प्याज

Cooked Chicken Patiala, तैयार किया हुआ चिकन पटियाला

½ tbsp Coriander leaves, chopped, धनिया पत्ता

Cooked sella basmati rice, पका हुआ चावल

Prepared Tempering, तैयार किया हुआ तड़का

 

For Tempering

1 tbsp Oil, तेल

1 medium Tomato, chopped, टमाटर

½ tbsp Coriander leaves, chopped, धनिया पत्ता

½ tsp Degi red chili powder, दगी लाल मिर्च पाउडर

 

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Ginger Garlic Paste

  • In a mortar pestle, add green chili, ginger, garlic, salt to taste and make a coarse paste.
  • Keep it aside for further use.

 

For Marination

  • In a bowl, add prepared ginger garlic paste, chicken, degi red chili powder, turmeric powder, coriander powder, ghee and mix it well.
  • Keep it aside for 15-20 minutes to marinate.

 

For Soaking Fenugreek Leaves

  • In a bowl, add dry fenugreek leaves, water and stir it well.
  • Keep it aside for soaking.

 

For Chicken Patiala

  • In a handi, add ghee, oil, once it’s hot, add black peppercorns, cloves, green cardamom, bay leaf, cinnamon stick and let it splutter.
  • Add onion and sauté it for 5-6 minutes until golden in color on moderate heat.
  • Add marinated chicken and sauté for 2-3 minutes.
  • Add fenugreek leaves and cook it for a minute.
  • Add tomato, coriander stems, coriander powder, degi red chili powder and mix it well.
  • Add water, salt to taste and simmer it for a while.
  • Add curd and cook it for 7-8 minutes on moderate heat.
  • Add fresh cream, dry fenugreek leaves and mix it well.
  • Transfer it to a serving dish and garnish it with coriander sprig.
  • Serve hot with roti.

 

For Chicken patiala Pulao

  • In a wok or pan, add oil, once it’s hot, add caraway seeds and let it splutter well.
  • Add onions, ginger, green chili and sauté it for a minute or until translucent on high flame.
  • Add cooked chicken patiala, coriander leaves, cooked sella basmati rice, prepared tadka, cover it with the lid and cook it for 3-4 minutes on low flame.
  • Transfer it to a serving dish or bowl and garnish it with coriander sprig.
  • Serve hot with raita.

 

For Tempering

  • In a pan, add oil, once it’s hot, add tomato, coriander leaves, degi red chili powder and sauté it on high flame.
  • Keep it aside for further use.

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