Patiala Chicken

Name: Patiala Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: punjabi
Ingredients: 700 g chicken (bone-in, cut into medium curry pieces); 0.5 cup yogurt (plain, whisked); 2 tbsp ginger-garlic paste; 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 0.5 tsp salt (divided); 2 tbsp ghee; 1 pcs bay leaf; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (small piece); 5 pcs black peppercorns; 0.5 tsp cumin seeds; 3 pcs onion (medium, thinly sliced); 3 pcs tomato (medium, finely chopped); 1 tsp coriander powder; 1 pinch cumin powder; 1 tsp kasuri methi (crushed); 1 cup water (hot); 2 tbsp fresh cream; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(145)

TASTE SCORE

9/10

A rich Punjabi chicken curry with a smooth onion-tomato gravy, warm spices, and a finishing touch of cream. It cooks into a hearty, restaurant-style dish that pairs beautifully with naan, roti, or jeera rice.

PREP

20m

COOK

40m

SERVES

1 KATORI

434 cal

SERVINGS

METHOD · 7 STEPS

mix · ~20 min
Marinate the chicken.
1.Add chicken, yogurt, 1 tbsp ginger-garlic paste, red chili powder, turmeric powder, garam masala, and half of the salt to a bowl.
2.Mix well so every piece is coated.
3.Set aside for 20 minutes while you prepare the gravy base.
saute · ~11 min
Cook the whole spices and onions.
1.Heat ghee in a heavy pan over medium heat.
2.Add bay leaf, green cardamom, cloves, cinnamon, black peppercorns, and cumin seeds. Cook until fragrant, about 30 seconds.
3.Add sliced onion and cook until deep golden, 8 to 10 minutes.
TIPKeep the heat medium so the onions brown evenly without burning.
saute · ~9 min
Build the masala.
1.Add the remaining ginger-garlic paste and cook for 1 minute.
2.Add tomato, coriander powder, cumin powder, and the remaining salt.
3.Cook until the tomatoes soften and the masala turns thick, 6 to 8 minutes.
saute · ~7 min
Add the marinated chicken.
Add the marinated chicken with all the yogurt mixture to the pan. Cook on medium-high heat for 6 to 8 minutes, stirring often, until the chicken changes color and the masala starts clinging to it.
simmer · ~20 min
Simmer the curry.
Pour in hot water and mix well, scraping up any masala stuck to the pan. Cover and cook on low heat for 18 to 20 minutes, until the chicken is tender and cooked through.
TIPStir once or twice during simmering so the gravy does not catch at the bottom.
garnish · ~2 min
Finish with kasuri methi and cream.
Crush kasuri methi between your palms and add it to the curry. Stir in fresh cream and cook uncovered for 2 minutes until the gravy looks glossy and rich.
serve
Garnish with coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the onions to a deep golden stage, not just soft; this gives Patiala Chicken its restaurant-style color and sweetness.
2
Use hot water when thinning the masala so the gravy keeps simmering smoothly and the ghee does not split.
3
Cook the marinated chicken on medium-high first so the yogurt masala clings to the pieces before you cover and simmer.
4
Crush the kasuri methi between your palms right before adding it to release its aroma into the finished curry.
5
If the gravy looks too sharp from tomatoes, let it simmer uncovered for a few extra minutes before adding cream.
6
Bone-in chicken works best here because the bones enrich the gravy as it simmers and keep the meat juicier.
7
This curry tastes even better after a few hours of rest, so it is a great make-ahead dish for naan or jeera rice.