Patiala Chicken
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the onions to a deep golden stage, not just soft; this gives Patiala Chicken its restaurant-style color and sweetness.
- 2Use hot water when thinning the masala so the gravy keeps simmering smoothly and the ghee does not split.
- 3Cook the marinated chicken on medium-high first so the yogurt masala clings to the pieces before you cover and simmer.
- 4Crush the kasuri methi between your palms right before adding it to release its aroma into the finished curry.
- 5If the gravy looks too sharp from tomatoes, let it simmer uncovered for a few extra minutes before adding cream.
- 6Bone-in chicken works best here because the bones enrich the gravy as it simmers and keep the meat juicier.
- 7This curry tastes even better after a few hours of rest, so it is a great make-ahead dish for naan or jeera rice.
Adapt it for your goals.
Low-oil
Reduce the ghee slightly and finish with less cream for a lighter curry that still keeps the onion-tomato masala intact.
bonelessBoneless
Use boneless chicken thigh pieces for quicker cooking and easier serving while keeping the gravy rich and tender.
spicierSpicier
Increase the red chili powder or add a slit green chili during the masala stage for a hotter Punjabi-style finish.
dhaba styleDhaba-style
Add a small spoon of butter along with the cream at the end for a richer, more indulgent roadside-dhaba feel.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken and yogurt make this curry filling and satisfying, with plenty of protein in a complete meal.
Contains Beneficial Spices
Ginger, garlic, turmeric, cumin, coriander, cloves, and pepper add flavor along with traditional spice benefits.
Tomato and Onion Base
The gravy relies on onions and tomatoes, which add body, natural sweetness, and plant compounds instead of heavy thickeners.
Frequently asked questions
Yes. The curry will still be flavorful from the onion-tomato masala; cream mainly adds richness and a glossy finish.
