Hello People,
Today after a long time the chef inside me is back and it is back with a very special recipe.
Chicken Patiala - Delhi Special
Chicken patiala is a punjabi dish made with lot of vegetables and spices. It is one of the most popular dishes in north india.
This is an authentic Indian recipe originated way back in "Patiala" - a city in Punjab, India. The main ingredient in this lip smacking recipe is Yogurt. The marination and the while making the gravy yogurt is used differently. The dish is mixed with exotic spices and the gravy gives a smooth creamy flavour to the pallets thanks to cashew cream. Let me quickly get onto the process of this mildly flavoured authentic dish.
Ingredients
- Chicken - 500 gm
- Tomato - 3 (Chopped)
- Onion - 3 (Chopped)
- Ginger
- Garlic - 10 - 12 Cloves
- Salt to taste
- Garam Masala - 1 Tbsp
- Coriander Powder - 2 Tbsp
- Turmeric Powder - 1/2 Tbsp
- Red Chili Powder - 1 Tbsp
- Cumin Seeds Powder - 1 Tbsp
- Curd to marinate - Half Bowl
- Cashew Cream - 3 Tbsp
- Capsicum - 1 Small
Add half bowl curd, turmeric powder, salt, red chili powder and ginger garlic paste to the chicken bowl and mix it well. Leave it for atleast 30 minutes in refrigerator.
Gravy Making Process
Take 2 Tbsp of vegetable oil in a cooking pan and heat it well.
Add Cumin seeds powder or cumin seeds, cloves and cinnamon to the pan and roast it.
Now add chopped garlic and ginger to the pan and cook it until it gets golden in color.
Time to add chopped onion to the cooking pan and cook it until it gets golden brown.
Once it gets golden brown, add spices to the pan.
Keep the flame low while roasting spices and then add chopped tomato to the pan and cook it until it gets mushy.
Now the masala of the gravy is cooked and take out half of the masala from the pan.
Time to add marinated chicken to the left masala and add half a cup of water and close the lid. Let it cook on high flame.
Gravy Making Process - 2
Take another vessel and add 1 Tbsp of vegetable oil to it. Once the oil got heated, add garlic and ginger.
Now Add sliced onion and capsicum to the vessel and cook it for 3 minutes.
Time to add cooked masala to the vessel.
Add Cashew cream to the vessel.
Now add the cooked onion and capsicum to the cooking pan and cook it for another 10 minutes on low flame.
Chicken Patiala is ready to serve !!
Best to serve with Chapati !!
