How to make Chicken Patiala or Murg Patiala
Ingredients for making Chicken Patiala or Murg Patiala1 Kg Chicken (with Bones/Boneless)
4 finely chopped Onions
2 tbsp ginger garlic paste
1 cup pureed Tomatos
3 Kashmiri Chillies
4 tbsp curd
2 tsp red chilli powder
2 tbsp Kitche King Masala
1 tsp Garam Masla
2 Bay leaf
2 1 inch Cinnamon sticks
Oil for cooking
Salt as per taste
1 1/2 cup Water
3 tbsp fresh cream
few Coriander leaves
1 tbsp of Magaj seeds
10 Almonds without skin
How to make Chicken Patiala or Murg PatialaStep 1
In a grinder make a smooth paste of Magaj seeds, Raisins and Almonds, using some water and keep it aside.
In a Kadai or any hesavy bottom pan heat some oil. To the hot oil add bay leaf, cinnamon stick, clove and green cardamom and fry them till they become fragrant. Now add in the broken red chillies and fry them slightly.
To the Kadai now add garlic ginger paste and fry it till the raw smell goes away.
Add the chopped onions and fry them till they turn golden in colour.
Now to the onion add red chili powder, Kitchen King Masala and Tomato puree and mix everything well and let it fry till the oil starts to seperate.
Now add in the curd and mix well, make sure there are no lumps of curd. Cook it till the oil seperates again.
To the cooked masala add the washed chicken and the nut paste we had made in step 1. Let the chicken fry in the masala for atleast 5 minutes.
Add in 1 ½ cups of water, salt and Garam Masala powder and mix everything well. Let the gravy come to a boil on high flame and then cover the kadai and let it cook on low flame for another 30 minutes so that the chicken gets cooked nice and tender.
Now once the chicken has cooked add the fresh cream and Chopped coriander and serve.
Chicken Patiala or Murg Patiala goes well when served with Parathas, Naans or Jeera Rice.