Featured Post

How to make RESTAURANT STYLE MURGH PATIALA/CHICKEN PATIALA ( রেস্টুরেন্ট স্টাইল মুর্গ পাটিয়ালা ) at home By Indian Food Masti

MURGH PATIALA/CHICKEN PATIALA is an authentic Punjabi dish. Chicken Patiala is a rich creamy dish and it also has a nutty flavour in it. The combination of yogurt and cashew nuts just enhance the richness of the dish. I don't know why this recipe is not as popular as butter chicken but it is also a very tasty dish to try. And if you are somewhat bored of eating the same common chicken curries Chicken Patiala is a nice change for this. The chunks of onion and capsicum and the fresh fenugreek leaves gives the curry a very nice texture. This recipe doesn't take that much effort and you will get a delicious restaurant style chicken curry with all those aroma simmered in the gravy. It is a spicy dish according to your taste buds. It is a very satisfying and comforting curry to dig in with your family or any parties. You can adjust the spiciness according to your taste. So give the finger-licking dish a try and devour it with rice, roti, naan, paratha. The unique taste of the dish definitely gonna impress you.  

Course: Main,     Cuisine: Indian,     Serving:4.


For Marination: (1) 500 Gm Chicken, (2) 1/2 Cup Curd, (3) 1 Tbsp Ginger-Garlic Paste, (4) 1 Tsp Red Chilli Powder, (5) 1/2 Tsp Turmeric Powder, (6) 1 Tsp Coriander Powder, (7) Salt to Taste.

For Gravy : (1) 1 Medium Sized Onion Finely Chopped, (2) 1 Tbsp Finely Chopped Ginger, (3) 1 Tbsp Finely Chopped Garlic, (4) 1 Tsp Finely Chopped Green Chilli, (5) 1 Medium Sized Tomato Finely Chopped, (6) 1/2 Tsp Cumin Seed, (7) 1 Inch Cinnamon Stick, (8) 2-3 Cloves, (9) 2-3 Green Cardamom Pods, (10) 3-4 Black Pepper-corn, (11) 1/2 Tsp Kashmiri Red Chilli Powder, (12) 1/2 Tsp Turmeric Powder, (13) 1/2 Tsp Coriander Powder, (14) Salt to Taste, (15) 3 Tbsp Oil.

For The Chicken Curry Gravy : (1) 1/2 Tsp Cumin Seed, (2) 1 Tbsp Oil, (3) 1 Medium Sized Onion Diced, (4) 1 Small Sized Capsicum Diced, (5) 1/2 Cup Cashew Nut Paste, (6) 1 Cup Fenugreek Leaves, (7) 1/2 Tsp Red Chilli Powder, (8) 1/2 Tsp Turmeric Powder, (9) 1/2 Tsp Coriander Powder, (10) 1/2 Cup Water.

Others : (1) 1/2 Tsp Garam Masala Powder, (2) 1/2 Inch Ginger Julienne.  

Preparation Time: 30 Minutes.
Cooking Time: 20 Minutes.
Total Time: 50 Minutes.

(1) Take the chicken and add the curd, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder and salt to taste. Now mix all the ingredients nicely and marinate the chicken for 30 mints - 1 hr.

(2) Soak the fenugreek leaves in salt water and keep aside.

(3) Heat oil in a pan and add the cumin seed, cinnamon stick, green cardamom, cloves, black pepper-corns and sauté.

(4) Add the chopped garlic and ginger and sauté for a minute.

(5) Add the chopped onion and sauté till it become slightly golden.

(6) Add the chopped tomato and sauté for a minute.

(7) Now add the kashmiri red chilli powder, turmeric powder, coriander powder, salt to taste and fry it nicely.

(8) Cover it and let it cook for 1-2 mints or till the tomato become mushy. 

(9) Remove the lid and give it a stir.

(10) Add the marinated chicken and sauté.

(11) Now add the green chillies and sauté the chicken for 5 mints.

(12) Add some water into it and cover it with a lid let it cook for 10-15 mints or till the chicken cooked nicely.

(13) Meanwhile heat some oil in another pan add the cumin seed and sauté. 

(14) Add the diced onion and sauté.

(15) Add the diced capsicum and sauté for a minute. 

(16) Now squeeze out the water from the fenugreek leaves and add it into the pan and sauté for another 1 mint.

(17) Now add the turmeric powder, red chilli powder, coriander powder and sauté.

(18) Add the cashew nuts paste and mix it nicely.

(19) Add some water and cook it for 2 mints.

(20) Remove the lid from the chicken and give it a stir.

(21) Now add the capsicum gravy into the chicken and mix it nicely with the chicken.

(22) Add the garam masala and some ginger julienne and cover it. Let it cook for 2 mints. 

Your MURGH PATIALA/CHICKEN PATIALA is ready to serve with roti or hot steamed rice.

Do Try This Delicious Recipe At Home And Dig In With Your Loved Ones And Share Your Thoughts With Me. I Would Really Appreciate It If All You Lovely People Showed Your Love And Support.

Nutrition facts of  MURGH PATIALA/CHICKEN PATIALA amount per serving:

Calories 315 
Carbohydrates   13.60 g     19%
Protein               53.20 g     73%
Fat                       5.70 g       8%
Fiber                    3.76 g

*Per cent Daily Values are based on a 2,000 calorie diet.