Patiala Chicken Curry is a traditional Indian recipe (from the Punjab) for a for a classic curry of chicken in a spiced yoghurt, cream and cashew nut based gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Patiala Chicken Curry.
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Patiala chicken curry is one of my favourite chicken curries of all time. The balance of aromatic spices in this dish is unmatched. There are a few variations on the recipe, as with all Indian curries.
Ingredients:
For marinating the chicken:
1.125kg (1.5 lbs) bone-in chicken, cut into 14 pieces
125ml (½ cup) yoghurt
½ tsp ginger paste
½ tsp garlic paste
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp freshly-ground black pepper
sea salt to taste
For cooking the chicken:
80ml (⅓ cup) cooking oil
3 green cardamom pods
3 cloves
1 small cinnamon stick
1 tsp cumin seeds
1 tbsp garlic paste
1 tbsp ginger paste
3 medium red onions, finely chopped
1 tsp hot chilli powder
½ tsp turmeric powder
1 tbsp coriander powder
2 medium tomatoes, finely chopped
15g (1 cup) fenugreek leaves methi
1 medium onion, diced
1 green bell pepper, diced
80ml (⅓ cup) cashew nut paste
¼ tsp garam masala
½ tbsp ginger julienned
60ml (¼ cup) fresh cream
Method:
In a bowl, blend together the yoghurt, ginger and garlic paste with the powdered chilli, turmeric, black pepper a sea salt. Stir to blend then add the chicken and toss to coat. Set aside to marinate for 30 minutes.
Heat the oil for cooking the chicken in a curry pan, wok or large heavy-based pan over medium heat. Add the whole spices and fry for 90 seconds until aromatic. Now add the ginger and garlic pastes and fry for 1 minutes.
Stir in the chopped red onions and fry for about 5 minutes until they begin to colour. Add in the tomatoes and the chilli powder, turmeric powder and ground coriander seeds. Cook for about 6 minutes, until the tomatoes are soft and beginning to break down. Add a few splashes of water if the masala looks to be in danger of sticking and burning.
Now add the marinate chicken and its marinade. Bring just to a boil, reduce to a simmer, cover and cook for about 20 minutes, or until the chicken is cooked through. Stir in the chopped fenugreek leaves, add the diced onion and the bell pepper pieces. Cook for 1 minute before stirring in the cashew nut paste and 60ml (1/4 cup) water.
Continue cooking for 8-10 minutes then add the garam masala, julienned garlic and fresh cream.
Bring to a simmer and serve hot with Indian flatbreads.
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