Chicken Patiala restaurant style चिकन पटियाला Murg Patiala spicy Chicken curry
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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