How to Cook Tasty Patiala Chicken curry

Patiala Chicken curry. Learn how to make Patiala Chicken a Punjabi Authentic Recipe at home with Chef Smita on Get Curried. Say goodbye to boring chickpea recipes - this Chickpea Curry packs serious flavours but you won't need Here's a really great authentic Chickpea Curry that's made from scratch but is extremely easy! Thinking of making something special at home for your family and friends?

This recipe doesn't take that much effort, and you will get a luscious restaurant style chicken curry with all those aroma simmered in the gravy. Thai chicken panang curry is a rich curry with complex flavors. The Best Thai Panang Chicken Curry we've ever made. You can have Patiala Chicken curry using 19 ingredients and 11 steps. Here is how you cook it.

Ingredients of Patiala Chicken curry

1. You need 500 gms of Chicken.
2. You need 1 tsp of For marination: ginger garlic paste.
3. Prepare 1 tsp of Red chilli powder.
4. Prepare 1/2 tsp of Turmeric powder.
5. It's 1 tsp of Coriander powder.
6. Prepare 1/2 tsp of Garam masala powder.
7. You need 1/2 cup of Curd.
8. You need to taste of Salt.
9. You need 2 medium size of For the paste : onion.
10. You need 1 of Cardamom (peeled).
11. Prepare 1 tsp of Cashew.
12. It's 1 tsp of Almond.
13. Prepare 1/2 tsp of Pepper corn.
14. Prepare 2 tsp of Ghee or oil.
15. Prepare 1/2 of For curry : onion chopped.
16. It's 1/2 of Tomato chopped.
17. It's 2 of Boiled Eggs.
18. You need 1 of Egg for omelette.
19. You need 2 tsp of Coriander leaves chopped.

Cancel your takeout order and give it a try! Strain curry sauce through a sieve, a little bit at a time. Slice the chicken into lengths and plate up next to the rice. Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Add the chicken and toss to coat.

Patiala Chicken curry instructions

1. Marinate the chicken with the ingredients upto salt for a minimum of 2 hours. You can leave it overnight too.
2. For the paste, heat oil or ghee in a kadhai and add the onion. Fry it till golden brown and then add the dry ingredients.
3. Once done, let it cool and grind to a fine paste..
4. In the same kadhai, you can add a little more oil or ghee if required, add the half onion and cook till caramelized..
5. Then add the tomatoe and cook till the oil seperates.
6. Add in the marinated chicken and cook for 5-7 minutes. Add the cashew paste and1cup water if required and cook on a medium flame..
7. While it's cooking, take the egg and beat it in a bowl with a pinch of salt. Pour it on a tawa into a very thin omelette. Once you pour it, make sure you spread it so that it is thin. Flip the omlette. Now cut the omlette into thin strips and add it to the chicken once it is cooked..
8. Cook the dish for 2 minutes on a low flame after adding the egg strips. Turn off the gas.
9. Take a serving bowl and pour the dish into it..
10. Cut the boiled eggs into four pieces each and place it around the dish, as shown in the image..
11. Garnish with coriander leaves. Serve hot with roti or Jeera Rice.

Cut the chicken into bit size pieces. Add garlic and mix into chicken. In a separate bowl mix all of CURRY: Pour just enough oil to cover the bottom of a large pot. From Tamilnadu in South India, Chettinad chicken curry is quite fiery. There's no reason why you can't reduce the chilies to suit your own palate though.