Patiala Chicken, Butter Naan and Green Salad

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces, curd, 1 tbsp ginger-garlic paste, turmeric powder, red chili powder, and 0.5 tsp salt.
   • Mix thoroughly to ensure each piece of chicken is well-coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Prepare the Gravy Base

   • Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth paste. Set aside.
   • Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
   • Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the flavor.
   • Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Masala and Chicken

   • Add the tomato puree to the pan. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
   • Stir in the coriander powder and cook for one minute.
   • Add the marinated chicken along with all the marinade. Increase the heat to high and sear the chicken for 4-5 minutes, stirring continuously.
   • Reduce the heat to low, cover the pan, and let the chicken simmer for 12-15 minutes, or until it is tender and fully cooked.
4. 4

   Finish the Curry

   • Uncover the pan and stir in the prepared cashew paste. Cook for 3-4 minutes until the gravy thickens.
   • Pour in 1 cup of water (or more for a thinner gravy), add the remaining 1 tsp of salt, and mix well.
   • Bring the curry to a gentle simmer and let it cook for 5 more minutes.
   • Reduce the heat to the lowest setting. Stir in the fresh cream, garam masala, and crushed kasuri methi. Mix gently and warm through for 1-2 minutes. Do not let it boil after adding the cream.
   • Turn off the heat and set the curry aside.
5. 5

   Prepare the Omelette Parcels

   • This recipe makes 4 individual servings. For each serving, whisk 1 egg with 1 tbsp of milk, a pinch of salt, and a pinch of black pepper until light and frothy.
   • Heat 0.5 tsp of oil in a small non-stick frying pan (about 7-8 inches) over medium-low heat.
   • Pour in the egg mixture and swirl the pan to create a thin, even omelette.
   • Cook for 1-2 minutes until the top is just set. Do not flip. Carefully slide the omelette onto a serving plate.
6. 6

   Assemble and Serve

   • Spoon about a quarter of the prepared chicken curry onto one half of the warm omelette.
   • Gently fold the other half of the omelette over the chicken filling to create a parcel.
   • Garnish with freshly chopped coriander leaves.
   • Repeat the process for the remaining servings. Serve immediately with hot naan, roti, or jeera rice.