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Chicken Patiala

Serves 4
60 mins
450 Kcal
Chicken Patiala is a yummy dish developed in the vivid land of Punjabi cuisine in India. Rich opulence, creamy texture, and a little sweetness to this sophisticated yet deliciously scrumptious composition - a simple curry dish that is not so simple at all. Unlike any other, true marinated chicken pieces are cooked in luscious gravy with an aroma of spices and sweetness. It is truly a celebration of the bold and hearty flavours that Punjabi dishes are known for. In this chicken Patiala recipe, marinating the chicken in yoghurt with spices gives way to the absorption of intense flavours. Then, saut ed through are onions, tomatoes, and a mix of spices comprising cumin, coriander, and garam masala. Usually, cashew paste or fresh cream is the creamy topping to this magical dish. In the recipe for chicken Patiala, the marinated chicken is placed in the fried mixture so that it will be cooked well and infested by the spices. Garnished with fresh cilantro, this dish is served hot to enjoy with naan, roti, or steamed rice. Good to have during a celebration or gathering. Chicken Patiala appeals not only to meat lovers but also to people looking to experience Indian cuisine. The plump, juicy pieces carry warmth and comfort to the ones who would appreciate the richness in the flavour and the creamy texture.

Ingredients required for Chicken Patiala

  1. 500 gms boneless chicken
  2. 1 tsp garam masala
  3. 1/2 cup cashews
  4. 3 tbsp cooking oil
  5. 1/2 tsp turmeric powder
  6. 2 tomatoes
  7. 2 tsp ginger garlic paste
  8. 200 gms curd
  9. 1 tsp red chilli powder
  10. 1 tsp coriander powder
  11. 1 cup heavy cream
  12. Coriander leave
  13. 1 onion

Cooking steps for Chicken Patiala

  1. 1
    Chicken Patiala is that rich, creamy, and flavourous dish which defines the whole essence of Punjabi cuisine.
  2. 2
    Certain things make this dish so Pudding-like, such as the creamy texture with aromatic spices, which make it so warm and amusing.
  3. 3
    To prepare such a delicious dish first, marinate 500 gms of boneless chicken pieces in a bowl with 200 gms of yoghurt.
  4. 4
    The yoghurt not only tenderises the chicken but infuses flavours into it as well.
  5. 5
    Add ginger-garlic paste for one teaspoon, red chilli powder for heat that amounts to 1 teaspoon, turmeric for colour and warmth half a teaspoon, garam masala at one teaspoon, and salt to taste.
  6. 6
    Mix all these ingredients well so that the chicken coats evenly and sets for almost 30 minutes.
  7. 7
    This marinating will allow the spices to soak inside the flesh, making for a tasty and juicy meal.
  8. 8
    While the chicken is on the marinade, heat two tablespoons of oil in a pan over medium heat.
  9. 9
    Add to it one finely chopped onion.
  10. 10
    Keep on saut ing it until it turns golden brown, which should take about 5-7 minutes.
  11. 11
    This will add flavour to the dish. When the onions are nicely caramelised, add one teaspoon of ginger-garlic paste and cook for another 2 minutes till the raw aroma is gone.
  12. 12
    Then add two very finely chopped tomatoes to the pan, letting them cook down until they are soft and mushy- this is all-important in building the sauce.
  13. 13
    It adds acidity and sweetness balanced by the spices.
  14. 14
    Once tomatoes turn soft, add turmeric powder and salt according to taste.
  15. 15
    Let this mixture cook for 5 minutes so that all the spices are released and flavoured.
  16. 16
    Once the base is ready, time's set to add marinated chicken pieces into a pan.
  17. 17
    Stir well to coat the chicken with rich tomato-spice mixture and then cover and cook on medium heat for about 10-12 minutes, occasionally stirring to ensure it cooks evenly while the flavours from the spices and sauce permeate the chicken.
  18. 18
    Meanwhile, heat 1 Tbsp of oil and saut 1/2 cup of finely chopped onion in a separate pan. Saut until the onions turn golden brown. This adds a lovely sweetness to your dish.
  19. 19
    Once your onions are ready, add 1/2 cup cashew paste, mix it well, and cook for 2 minutes.
  20. 20
    Cashew paste does something magical to your dish-it adds a richness that makes it creamy and increases the overall texture of the dish.
  21. 21
    Lastly, add 1 cup of fresh cream and cook for another 2 minutes. It must be stirred so that the mixture gets properly thickened.
  22. 22
    This richly creamy sauce will add luxury to Chicken Patiala and its mouthfeel.
  23. 23
    Now, slowly pour this rich mixture into the pan containing the cooked chicken.
  24. 24
    Stir well so that everything gets mixed up together and the chicken absorbs the richness of the cream and cashew paste.
  25. 25
    Cook for 5-7 minutes further until the chicken is fully cooked and the gravy has thickened as desired.
  26. 26
    A sprinkling of freshly chopped coriander leaves around Chicken Patiala adds a splash of colour and freshness.
  27. 27
    Serve hot with naan or fragrant basmati rice to mop up the rich, creamy gravy.
  28. 28
    The recipe for the Chicken Patiala is a delectable fusion of spices, creaminess, and tender chicken. This dish will be remembered at every meal.
  29. 29
    Whether it is a special occasion or cosiness at family dinners, it'll surely be impressive and satisfying by capturing the warmth and richness of the best Indian culinary traditions.

Shop Ingredients

Cashews (1/2 cup)
232
1
489
1
524
1
113
1
301
1
135
1
129
1
219
1
649
1
461
1
Tomatoes (2)
13
1
11
1
13
1
Boneless Chicken (500 gms)
247
1
249
1
222
1
239
1
Coriander Powder (1 Tsp)
37
1
70
1
32
1
45
1
Cooking Oil (3 Tbsp)
171
1
147
1
148
1
167
1
151
1
150
1
733
1
150
1
188
1
327
1
Coriander Leave
15
1
15
1
48
1
Ginger Garlic Paste (2 Tsp)
45
1
46
1
38
1
59
1
50
1
42
1
99
1
41
1
Red Chilli Powder (1 Tsp)
540
1
290
1
100
1
Garam Masala (1 Tsp)
100
1
97
1
75
1
52
1
80
1
109
1
100
1
80
1
70
1
54
1
Heavy Cream (1 cup)
68
1
54
1
220
1
180
1
110
1
75
1
155
1
Onion (1)
32
1
39
1
35
1
21
1
60
1
Turmeric Powder (1/2 Tsp)
58
1
104
1
225
1
212
1
56
1
59
1
279
1
Curd (200 gms)
28
1
32
1
76
1
117
1
50
1
100
1
62
1
45
1
33
1
150
1

FAQs

What makes Chicken Patiala special?

With extraordinary preparation and rich ingredients, Chicken Patiala makes its difference. Yoghurt normally constitutes part of the marinating process that helps tenderise the chicken and adds more flavour to its taste. Cream is present in the gravy of this dish; it gives a luxurious texture and makes the dish richer. Sometimes, Chicken Patiala features a special mixture of spices such as garam masala, adding some completely distinct flavour to common curries.

What to serve with Chicken Patiala?

Chicken Patiala is excellent with almost all of the accompaniments. The best, of course, is Indian bread with naan or roti, which goes very well with the creamy gravy. Steamed basmati rice or jeera rice also goes exceptionally well with the dish. For an authentic meal, consider serving it along with fresh salad and/raita/yoghurt sauce or some pickles to balance up against the richness of the curry. The combination will surely deliver a satisfying and flavoured dining experience.

How to store chicken patiala?

Store the chicken patiala in an airtight container, and use it up to 2 days after refrigerating.
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