Chicken Patiala (Rich and Creamy Chicken Curry)

This is a very rich, creamy, and yummy chicken curry! You will enjoy it!

It has 2 distinct gravies mixed together to bring an awesome aroma and taste. 

Step #0 (Chicken Marination)

Ingredients for Chicken Marination:

• 500-750 gms Boneless Chicken (washed)
• Thick Curd - 1 cup
• Garlic Paste - 2 tsp
• Ginger Paste - 1 tsp
• Turmeric Powder - 1/2 tsp
• Red Chilli Powder (preferably Kashmiri chilli powder) - 2 tsp
• Pepper powder - 1/2 tsp
• Salt

Marinate the chicken in the above ingredients and keep it aside.

Step #1 (1st Gravy & Cooking Chicken)

Ingredients for Gravy #1

• Oil - 3 tbsp
• Turmeric powder - 1 tsp
• Chilli powder - 1 tsp
• Coriander Powder - 2 tsp
• Cinnamon Stick - 1/2 inch
• Cardamoms whole - 2-3 nos
• Cloves - 3-4 nos
• Star Anise - 1
• Cumin Seeds (jeera) - 1/2 tsp
• Ginger (finely chopped) - 1 tsp
• Garlic (finely chopped)- 2 tsp
• Onion (finely chopped) - 4 medium
• Tomatoes (finely chopped - 2 medium

Method:

1. Heat oil in a frying pan. Add cinnamon stick, cardamoms, cloves and star anise
2. Once they give out their aroma, add cumin seeds and let it sputter
3. Add Ginger and Garlic and fry them a little
4. Add Onion and fry them until they are golden brown
5. Add turmeric powder, chilli powder and coriander powder and mix well
6. Add tomatoes and cook until tomatoes are soft and mixed well with the onion
7. Add half a cup of water to bring consistency 

Divide the above gravy into 2 equal parts. Keep one half in the frying pan and transfer the remaining half in another bowl and keep it aside

Cooking Chicken

1. Turn the heat high for the frying pan with half the gravy
2. Add the marinaded chicken in the frying pan and mix well
3. Add finely chopped green chillis (2-3)
4. Saute the chicken for 5 mins in high flame
5. Put the flame on low and cover the frying pan with a lid and let the chicken cook in low flame

Step #2 (2nd Gravy preparation)

Ingredients for Gravy #2

• Oil - 1 tbsp
• Cumin Seeds (jeera) - 1 tsp
• Ginger (finely chopped) - 1 tsp
• Garlic (finely chopped) - 2 tsp
• Fenugreek leaves (Methi) - 1 cup (finely chopped and soaked in saltwater for 30 mins and washed)
•  Onion - 1 diced in square size
• Capsicum - 1 diced in square size
• Turmeric - 1 tsp
• Chilli powder - 1 tsp
• Cumin seed powder - 1 tsp
• Coriander seed powder - 2 tsp
• Cashew Nut Paste - 1 cup (cashew nuts soaked in water for few minutes and ground in the mixer)
• Salt to taste

Method

1. Heat Oil in separate fyring pan
2. Add cumin seeds and let is sputter
3. Add ginger and garlic and saute for few minutes
4. Add methi and saute it well for few minutes
5. Add Onion and Capsicum and mix well
6. Add turmeric powder, chilli powder, cumin seed powder and coriander powder and mix well
7. Add the gravy taken out Step #1 and mix well
8. Add Cashew nut paste and mix well again and add salt. Cook for 5 minutes to bring consistency

Step #3 (Bringing it all together)

1. Open the chicken pan lid and check if the chicken is cooked by poking it with a fork. If the chicken is not cooked then close the lid and let it cook for few more minutes
2. Once the chicken is cooked Add the Gravy #2 to the chicken and mix well
3. Add one green chilli and ginger julienne
4. Cover and cook for few munites
5. Add 1/2 cup of fresh cream and mix well and turn off the flame

Chicken Patiala is Ready!!

Serve with Basmati Rice Pulav or Tandoori Roti!