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3 March, 2017

Chicken Patiala Recipe / Murg Patiala Recipe

Posted in : Non-veg main course on by : nrdubey Tags: , ,

Date – 26.2.2017

  Murg Patiala or chicken Patiala is very popular dish in Punjab. Murg Patiala is a creamy and nutty flavored dish. It is best served with paratha, chapatti or plain rice.                                                              

                                                                                                                                                                                                                                                   

Preparation Time – 15 mins

Cooking time – 60 mins

Recipe type –  main

Serve – 4 – 5

 

                                            

INGREDIENTS:

 

Measurement cup used 1 cup = 220 ml

 Chicken – 750 g

Onion – 3, medium, finely chopped

Ginger – garlic (grated or paste) – 2 tbsp

Tomato – 2, medium, grated

Whole red chilies – 2-3, broken

Curd – 3 tbsp

Red chili powder – 1 1/2 tsp or adjust accordingly

Turmeric powder – ¾ tsp

Coriander powder – 3 tsp

Garam masala – 1 tsp

Whole red chili – 2, broken

Bay leaf – 2

Cinnamon stick / dalchini – 1 inch

Clove – 3-4

Green cardamom / elaichi – 2-3

Cooking oil – 1/3 cup

Salt – as per taste

Water – 1 ½ cups

Fresh cream / malai – 2-3 tbsp (optional)

Coriander leaves for the garnishing

 For making paste

 Magaj seeds – 1 tbsp

Raisins / kishmish – 1 ½ tbsp.

Almonds / badam  – 8 – 10 (blanched)

 

 

 

Method;

 

Take ingredients under ‘for making paste’ in a small blender jar. Add little water and make very fine paste. Keep it aside.

Heat oil in a kadai.

Add bay leaf, cinnamon stick, clove and green cardamom. Allow them to crackle nicely. 

Add broken red chilies and fry.

Add ginger – garlic paste. Fry until the raw smell completely goes off.

Add finely chopped onion. Saute till onion turn light brown in color.

Add red chili powder, coriander powder, turmeric and grated tomato. Fry until the oil separates from the masala.

Add curd, mix nicely with spatula. Keep frying until again oil separate from the masala.

Add chicken and blended paste. Fry chicken at list for 4-5 minutes over low – medium heat.

Now add water, garam masala and salt. Mix well and bring this mixture to boil over high flame and then simmer the flame, and also cover it up with the lid. Cook chicken over low flame for about 25 – 30 minutes or till chicken gets tender and cooked.

Finely, when chicken is cooked, here if you are adding fresh cream or malai, add here.

Garnish with chopped coriander leaves and then turn off the heat.

Chicken Patiala is ready. It is best serve with hot chapatti, parath, naan and plain rice.

 

 

Step By Step method with picture

 

 IMG_0157

 Take ingredients under ‘for making paste’ in a small blender jar. Add little water and make very fine paste. Keep it aside.

IMG_0158

Heat oil in a kadai.

IMG_0159

 Add bay leaf, cinnamon stick, clove and green cardamom. Allow them to crackle nicely.

IMG_0160

 Add broken red chilies.

IMG_0161

Add ginger – garlic paste. Fry until the raw smell completely goes off.

IMG_0162

Add finely chopped onion. Saute till onion turn light brown in color.

IMG_0163

Add red chili powder, coriander powder, turmeric and grated tomato. Fry until the oil separates from the masala.

IMG_0164

Add curd, mix nicely with spatula.

IMG_0165

Keep frying until again oil separate from the masala.

IMG_0167

Add chicken and blended paste. Fry chicken at list for 4 – 5minutes over low – medium heat.

IMG_0168

 Now add water, garam masala and salt.

IMG_0169

 Mix well and bring this mixture to boil over high flame and then simmer the flame, and also cover it up with the lid. Cook chicken over low flame for about 25 – 30 minutes or till chicken gets tender and cooked.

IMG_0170

 Finely, when chicken is cooked, here if you are adding fresh cream or malai, add here.

IMG_0171

 Garnish with chopped coriander leaves and then turn off the heat.

IMG_0173

 Chicken patiyala is ready, serve it with any Indian bread or plain rice.

 

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