How to make Chicken Patiala or Murg Patiala

How to make Chicken Patiala or Murg Patiala

Chicken Patiala or Murg Patial is an amazing punjabi chicken curry which is full of flavours. Chicken Patiala has a very creamy gravy with a nutty flavour as we use a lot of nuts to prepare it. It's one of my most favourites dishes to eat at a dhaba when on a road trip. Today I will be showing you'll how t make this delicious Chicken Patiala at home.

Ingredients for making Chicken Patiala or Murg Patiala

1 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
5 clove
3 elaichi
4 cloves
Oil for cooking
Salt as per taste
1 1/2 cup Water
3 tbsp fresh cream
few Coriander leaves
1 tbsp of Magaj seeds
5 Raisins
10 Almonds without skin

How to make Chicken Patiala or Murg Patiala

Step 1
In a grinder make a smooth paste of Magaj seeds, Raisins and Almonds, using some water and keep it aside.

Step 2
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.

Step 3
To the Kadai now add garlic ginger paste and fry it till the raw smell goes away.

Step 4
Add the chopped onions and fry them till they turn golden in colour.

Step 5
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.

Step 6
Now add in the curd and mix well, make sure there are no lumps of curd. Cook it till the oil seperates again.

Step 7
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.

Step 8
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.

Step 9
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.

Chicken Recipe : Chicken Masala Gravy Recipe

Homemade Chicken Masala Gravy Recipe

Feeling like having a mildly spiced chicken gravy, Try out our home made Chicken Masala Gravy Recipe. Chicken Masala Gravy is a mildly spiced Indian chicken gravy recipe which has an amazing flavor and aroma. To cook this gravy at home is quite simple and requires only a few everyday ingredients. This amazing chicken gravy recipe goes well with rice and rotis.

Ingredients for making Chicken Masala Gravy:

1/2 Kg Chicken washed and cut into pieces
2 Onions finely sliced
1 Tomato finely chopped
2 cloves of Garlic
Oil/Ghee for cooking
7 to 8 Curry leaves
4 to 5 Soaked Almonds
1 Teaspoon Kitchen King Masala
1 1/2 Teaspoon Red Chilli Powder
Pinch of Turmeric
Pinch of Garam Masala
1 Tablespoon Kasuri Methi
1 Cup Coconut Milk
Salt as per taste

How to Make Chicken Masala at Home

Step 1 :
In a pan heat some Oil or Ghee and fry the Onions till lightly brown. Add the Tomatoes and fry till they become soft. Finally Add the Garlic Cloves and fry till fragrant. Now set the pan a side to let them cool. Once cooled down grind the fried onions, tomato, garlic and Kasuri Methi along with the cleant soaked almonds and very little water to form a paste.

Step 2 :
Now in a Kadai heat some oil or ghee. Once the oil is hot add the curry leaves and fry them till fragrant. Now add the paste we had made in step 1 in the kadai and let it fry. Now to the paste add the Kitchen King Masala, Red Chilli Powder, Turmeric and garam masala. Fry the paste well for a minute on medium heat.

Step 3 :
Add the cleant chicken pieces to the masala paste in the kadai. Cover all chicken pieces with the masala and let it fry for 2 to 3 minutes. Now add 1 1/2 cups of water and cover the kadai. let the curry come to a boil on high heat for 7 to 10 minutes.

Step 4 : 
With a sharp knife check if the chicken has cooked. Once the chicken has cooked add salt as needed and give the curry a stir and cook for 2 minutes. Now add the coconut milk and stir well. Top the gravy with some fresh cut coriander leaves and let it come to a boil once more. Check for salt once more and add if needed. Your homemade chicken masala gravy is ready to be served.

Homemade Chicken Masala Gravy