A royal Punjabi delight where succulent chicken curry, simmered in a creamy cashew and tomato gravy, is elegantly encased in a thin, fluffy omelette. This restaurant-style dish is a showstopper for any special meal.
Prep25 min
Cook45 min
Soak15 min
Servings4
Serving size: 1 serving
560cal
50gprotein
16gcarbs
Ingredients
500 g Boneless Chicken (Cut into 1-inch pieces)
0.5 cup Curd (Whisked until smooth)
2 tbsp Ginger Garlic Paste (Divided)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
A refreshing and crunchy mix of cucumber, tomatoes, and onions, tossed in a zesty lemon and chaat masala dressing. This simple Indian salad, often called Kachumber, is the perfect cooling side dish for any rich curry or biryani.
About Patiala Chicken, Butter Naan and Green Salad
Creamy, perfectly spiced Patiala Chicken with butter naan – a soul-satisfying energy meal!
This punjabi dish is perfect for dinner. With 1072.61 calories and 62.62g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
250 g Tomato (About 3 medium, pureed)
15 pcs Cashews (Soaked in warm water for 20 minutes)
2 pcs Green Chili (Slit lengthwise)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Crushed between palms)
0.25 cup Fresh Cream (Heavy or cooking cream)
1 cup Water (As needed for gravy)
4 pcs Egg (Large, for 4 individual omelettes)
4 tbsp Milk (For omelettes)
0.25 tsp Black Pepper Powder (Freshly ground)
2 tsp Vegetable Oil (For making omelettes)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
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
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
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
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
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
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.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
Serve immediately to enjoy the maximum crunch and freshness. Do not let it sit for long as the salt will draw out water from the vegetables.