Patiala Chicken
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.
For 4 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces, curd, 1 tbsp ginger-garlic paste, turmeric powder, red chili powder, and 0.5 tsp salt.
- c.Mix thoroughly to ensure each piece of chicken is well-coated.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 2
Step 2
- a.Prepare the Gravy Base
- b.Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth paste. Set aside.
- c.Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- d.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.
- e.Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala and Chicken
- b.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.
- c.Stir in the coriander powder and cook for one minute.
- d.Add the marinated chicken along with all the marinade. Increase the heat to high and sear the chicken for 4-5 minutes, stirring continuously.
- e.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
Step 4
- a.Finish the Curry
- b.Uncover the pan and stir in the prepared cashew paste. Cook for 3-4 minutes until the gravy thickens.
- c.Pour in 1 cup of water (or more for a thinner gravy), add the remaining 1 tsp of salt, and mix well.
- d.Bring the curry to a gentle simmer and let it cook for 5 more minutes.
- e.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.
- f.Turn off the heat and set the curry aside.
- 5
Step 5
- a.Prepare the Omelette Parcels
- b.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.
- c.Heat 0.5 tsp of oil in a small non-stick frying pan (about 7-8 inches) over medium-low heat.
- d.Pour in the egg mixture and swirl the pan to create a thin, even omelette.
- e.Cook for 1-2 minutes until the top is just set. Do not flip. Carefully slide the omelette onto a serving plate.
- 6
Step 6
- a.Assemble and Serve
- b.Spoon about a quarter of the prepared chicken curry onto one half of the warm omelette.
- c.Gently fold the other half of the omelette over the chicken filling to create a parcel.
- d.Garnish with freshly chopped coriander leaves.
- e.Repeat the process for the remaining servings. Serve immediately with hot naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the richest flavor, marinate the chicken overnight in the refrigerator.
- 2The key to a deep, flavorful gravy is browning the onions properly. Be patient and don't rush this step.
- 3To prevent the cream from curdling, ensure the heat is on the lowest setting when you add it and avoid boiling the curry afterward.
- 4Keep the omelette thin and pliable. Overcooking will make it brittle and difficult to fold.
- 5For a richer curry, you can add a tablespoon of melon seeds (magaz) along with the cashews when making the paste.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer cubes. Add the paneer in the last 5 minutes of cooking the gravy to prevent it from becoming chewy.
SpicierSpicier
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of hot red chili powder along with the Kashmiri chili powder.
Nut FreeNut-Free
Substitute the cashew paste with a paste made from 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus).
With Bone in ChickenWith Bone-in Chicken
Use bone-in chicken pieces for a more flavorful and succulent curry. You may need to increase the cooking time by 10-15 minutes to ensure it's cooked through.
Why this is on our healthy list.
Excellent Source of Protein
The combination of chicken and eggs provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Provides Healthy Fats
Cashews and ghee contribute monounsaturated fats, which, when consumed in moderation, can support heart health and provide sustained energy.
Rich in Essential Minerals
This dish contains minerals like iron from chicken and magnesium from cashews, which are vital for energy production and bone health.
Frequently asked questions
One serving of Patiala Chicken contains approximately 480-550 calories, depending on the amount of ghee and cream used. It's a rich and indulgent dish.
