Recipe for Chicken Patiala


  • Chicken 1 kg (cut in 12 or 16 pieces)
  • Thick greek yogurt 1 cup
  • Onions 2 large (finely chopped)
  • Tomatoes 3 large (grind to a paste)
  • Dry fenugreek leaves 1 tbsp
  • Salt 1 tsp
  • Red chili powder 1 tsp
  • Garam masala powder 1 tsp
  • Cumin seeds 1 tsp (dry roasted & crushed)
  • Coriander powder 2 tbsp
  • Turmeric 1/2 tsp
  • Boiled eggs 3
  • Green cardamom 6
  • Ginger & garlic paste 2 tbsp
  • Almonds 20 & cashew nuts 20 (grind to a paste with little water)
  • Oil or clarified butter 1/2 cup

Cooking Directions

Marinate chicken with yogurt, ginger & garlic paste, salt, turmeric, red chili powder, cumin roasted, coriander powder, garam masala powder, dry fenugreek leaves, mix well and keep aside for 20 to 30 minutes.

Heat clarified butter add green cardamom, onions and fry till gets light golden, on high flame.

Then add the marinated chicken, mix and cook on high flame for 3 to 4 minutes, till the chicken changes colour.

Now add the grinned tomatoes mix, cook on high flame for further 3 to 4 minutes.

Add water 1 cup, mix and wait for a boil on high flame, then cover and cook on low to medium flame till the chicken is tender and clarified butter comes on surface.

Then add the grinned nuts, mix well and simmer for 7 minutes.

Serve with boiled eggs and roti, naan.

Chicken Patiala Photos

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