A unique kind of chicken curry easy to prepare and great to taste....
Ingredients:
Chicken 500 g
Poppy seeds 3 tbsp.
Melon seeds 3 tbsp.
Ghee or oil 4 tbsp.
Onion 1 large (paste)
Two tomatoes (pureed)
Ginger garlic paste 1 tbsp
½ cup yogurt
Gram masala 1 tsp
Ground black pepper 1 tsp.
Red chili powder 1 tsp.
¼ cup single cream
Raisins 15
Blanched and slivered Almonds 6
Salt to taste (1 ½ tsp)
Make a paste out of melon and poppy seeds and keep it aside. Heat oil/ghee in a heavy pan and add the onion paste. Fry the onion paste until it becomes light brown. Add the tomatoes and ginger garlic paste and keep frying the mixture until you see the oil starts to separate. Add the paste that you already made and stir for about three minutes. Add the chicken , red chili powder and salt and fry until the chicken changes its color then add the whisked yogurt one tbsp at a time so that it blends finely without curdling.
Add ground black pepper with 1 ½ cup of water and stir well. Cover the pan and cook on low heat for about 30 minutes. After 30 minutes or once the chicken is done add in cream, raisins and almonds and garam masla and mix well. Cook for another 5 minutes until the gravy thickens. If you want to reduce the gravy further, cook for another five minutes without covering the lid. Serve hot with naan, roti or parathas. Chicken Patiala can also be served with white rice.
Note: The original chicken Patiala recipe doesn’t include ginger garlic paste so you can skip it if you want to, but for me without ginger or garlic chicken tastes so blank.
Melon seeds 3 tbsp.
Ghee or oil 4 tbsp.
Onion 1 large (paste)
Two tomatoes (pureed)
Ginger garlic paste 1 tbsp
½ cup yogurt
Gram masala 1 tsp
Ground black pepper 1 tsp.
Red chili powder 1 tsp.
¼ cup single cream
Raisins 15
Blanched and slivered Almonds 6
Salt to taste (1 ½ tsp)
Method:
Make a paste out of melon and poppy seeds and keep it aside. Heat oil/ghee in a heavy pan and add the onion paste. Fry the onion paste until it becomes light brown. Add the tomatoes and ginger garlic paste and keep frying the mixture until you see the oil starts to separate. Add the paste that you already made and stir for about three minutes. Add the chicken , red chili powder and salt and fry until the chicken changes its color then add the whisked yogurt one tbsp at a time so that it blends finely without curdling.
Add ground black pepper with 1 ½ cup of water and stir well. Cover the pan and cook on low heat for about 30 minutes. After 30 minutes or once the chicken is done add in cream, raisins and almonds and garam masla and mix well. Cook for another 5 minutes until the gravy thickens. If you want to reduce the gravy further, cook for another five minutes without covering the lid. Serve hot with naan, roti or parathas. Chicken Patiala can also be served with white rice.
Note: The original chicken Patiala recipe doesn’t include ginger garlic paste so you can skip it if you want to, but for me without ginger or garlic chicken tastes so blank.
Interesting recipe. But what to do with raisins and almonds?
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