Apart from being a proud Bengali and boasting about my Bengali cuisines as I always do, Punjabi cuisine is something that I have always admired and enjoyed having. Known for its rustic flavor, their food is always rich and wholesome. Punjabi cuisines are famously known for its creamy, spicy and tangy taste that I love the most, also very hygienic. Over all it is a divine cuisine flavored with blended spices and often flavored with malai or fresh cream for that rich finish. Their food is simply delicious.
A quick introduction: “Patiala Chicken” as the name suggest is a Punjabi cuisine and since it is a dish cooked with chicken, some fresh cream and cashew nuts, it has to be mouth wateringly delicious. The food is cooked on slow fire, simmered for hours till the curry has turned creamy and then flavored with whole Indian spices, cashew nuts paste and rounded off with some fresh cream for that rich finish. It will be a huge lose if you don’t actually end up trying this recipe at home after reading and looking at the recipe below.
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Ingredients:
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Images are subject to copyright.©
| Items | Quantity |
| Skinless Chicken legs and thighs | 6 pieces |
| Curd | 1 teacup |
| Fresh Cream | 4-5 tbsp / For Garnish |
| Cashew Nuts Paste | 9-10 pieces |
| Onions – Finely Chopped | 2 |
| Onion – Medium Chopped | 1 |
| Tomatoes Chopped (large size) | 2 |
| Green Bell Pepper (Capsicum) | 1 |
| Cinnamon (large piece) | 1 |
| Green Cardamom | 2 |
| Cloves | 2 |
| Green Chilies | 2 |
| Ginger Grated/Paste | 1 tbsp |
| Garlic Grated/Paste | 1 tbsp |
| Cumin Seeds | 1 tsp |
| Cumin Powder | 1 tbsp |
| Coriander Powder | 1 tbsp |
| Black Pepper Powder | 1 1/2 tsp |
| Dried Fenugreek Powder | 1 tsp |
| Turmeric Powder | 1 tbsp |
| Red Chili Powder | 1 tsp |
| Salt | As Per Taste |
| Sugar | 1 tbsp |
| Vegetable Oil | 4 tbsp / To Cook |
Tablespoon- tbsp ; teaspoon- tsp
For Chicken Marination:
| Items | Quantity |
| Skinless Chicken legs and thighs | 6 pieces |
| Curd | 1 teacup |
| Ginger Grated | 1 tbsp |
| Garlic Grated | 1 tbsp |
| Turmeric Powder | 1 tbsp |
| Red Chili Powder | 1 tbsp |
| Coriander Powder | 1 tbsp |
| Black Pepper Powder | 1 1/2 tsp |
| Salt | 1 tbsp/ As Per Taste |
Preparation:
- Mix all the Marination Ingredients- Curd, turmeric powder, red chili powder, ginger-garlic shreds, coriander powder, black pepper powder and salt with the chicken in a bowl and refrigerate for 30 minutes.
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Images are subject to copyright.©
Images are subject to copyright.©
- Bake Marinated Chicken pieces in a preheated microwave at 200°C for 10-15 minutes straight to make the chicken soft, juicy and tender from inside before cooking.
How to Cook:
- Step 1 : Heat oil in a wok or pan, add cinnamon, green cardamom, cloves and cumin seeds on a low flame. Add ginger paste and garlic paste. Cook for 3-4 minutes over a medium flame.
- Step 2 : Add finely chopped onions, sauté till well browned, add chopped green chilies to the onions in the pan. Sprinkle coriander powder and mix well.
- Step 3 : Add tomatoes, turmeric powder and red chili powder. Mix well
- Step 4 : Put 1tsp Salt and Sugar. Mix well and sauté for 5-6 minutes on a medium flame. Cover the pan. Once done, keep the cooked vegetables aside.
- Step 5 : In a fresh pan, heat oil, add cumin seeds, ginger paste and garlic paste. Cook well.
- Step 6 : Add medium sized chopped onions, sauté till well browned. Sprinkle coriander powder and cumin powder. Mix well.
- Step 7 : Add green bell pepper, dried fenugreek powder (kasoori methi) and salt. Cook well over a medium flame.
- Step 8 : Add the ‘already cooked vegetables’ in the wok/pan. Mix well and cook for 3 minutes for a medium flame.
- Step 9 : Pour cashew nut paste , 5 tbsp fresh cream and 1/2 teacup water in the wok. Cook well over a medium flame.
- Step 10 : Final step, add the marinated chicken to the curry in the wok. Mix and coat the chicken well. Cover the pan and simmer for 10-15 minutes over a medium flame till the chicken is done. Stir in between.
- Step 11 : Garnish with fresh cream, serve it with rice or roti and salads.
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This is not a very complicated recipe as it seems like if, cooked with patience and love of course. I personally enjoyed a lot while cooking this recipe on my parents 32nd anniversary. So, when are you planing to cook this lip-smacking and delicious recipe at your home? Do let me know your views in the comment section below.
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BonGappétit 