How to make Patiala Chicken - Chicken curry - a speciality of Patiala

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken On Bone, Yogurt (दही)

Cuisine : Punjabi

Course : Main Course Chicken

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Patiala Chicken Recipe Card

Patiala Chicken
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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Patiala Chicken Recipe

  • Chicken On Bone cut into 4 pieces on the bone 800 grams

  • Yogurt 2 tablespoons

  • Cumin seeds 1 1/2 teaspoons

  • Cinnamon 1 inch

  • Cloves 4-5

  • Green cardamoms 4-5

  • Black cardamoms 2-3

  • Black peppercorns 1 tablespoon

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Yogurt 1/4 cup

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Oil 4 tablespoons

  • Onions grated 4-5 medium

  • Dried red chillies 2-3

  • Tomato puree 3-4 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Green chillies 3-4

Method

Step 1

Dry roast coriander seeds, cumin seeds, cinnamon, cloves, green cardamoms, black cardamoms and black peppercorns till fragrant. Set aside to cool.

Step 2

Place the chicken in a bowl, add salt, red chilli powder and yogurt and mix well.

Step 3

Add garlic paste and ginger paste and mix again and keep in the refrigerator to marinate for 15-20 minutes.

Step 4

Heat oil in a non-stick pan. Add onions and sauté till well browned.

Step 5

Coarsely grind the roasted spices with dried red chillies.

Step 6

Add tomato puree, turmeric powder and broken green chillies to the onions in the pan.

Step 7

Mix well and sauté for 3-4 minutes. Add the marinated chicken and mix well.

Step 8

Add ½ the spice powder and mix well. Add 2-3 tbsps water and mix again.

Step 9

Cover and cook till the chicken is done.

Step 10

Add the remaining spice powder and mix well, cover and cook on low heat for 10 minutes.

Step 11

Remove from heat and let it stand for a few minutes before serving.

Step 12

Serve hot.