Chicken Patiala / Murg Patiala is curry from the land of Punjab. Cooked in fragrant spices this dish is served with chapati on the sides of Dal & Rice.
I have somewhat mixed quite a few recipes and created this delicious recipe. It was spice, succulent and delicious.
Huma Kalim
Serves 3 - 4
Murg Patiala /Chicken Patiala is curry from the land of Punjab. Cooked in fragrant spices this dish is served with chapati on the sides of Dal & Rice
10 minPrep Time
30 minCook Time
40 minTotal Time
Ingredients
- I
- Marinate chicken in the following
- 500 gm Chicken cut into small pcs
- 1 tsp red chilly powder
- 1/4 tsp turmeric powder
- 1/2 tsp lemon juice
- 1 tsp grated ginger
- 10 to 12 garlic finely chopped or grated
- 1 tsp salt to taste
- II
- To dry roast & grind
- 1 tsp coriander
- 1/4 tsp cumin seeds
- 8 to 10 pepper corn
- 3 cloves
- 1/2 inch cinnamon
- 1 big cardamon
- III
- For the gravy
- 1/2 cup chopped onion or onion paste
- 3 tbsp tomato puree
- 1 bay leaves
- 4 to 5 whole red chilly
- 1/4 cup oil
- 3 green chilly
- 1 tsp coriander for garnish
Instructions
- Marinate the chicken with all the given ingredients
- Dry roast the whole masala and coarsely ground
- In a pan heat oil.Add in Bay leaves and whole chilly.
- Then add chopped onion. Fry till translucent or light pink
- Add in the marinated chicken. Fry till few minutes till completely dry.
- Add in tomato puree and fry for few more minutes till oil separates.
- Add in the coarsely grounded masala & green chilly.
- Stir and cover and cook for 5 minutes.
- Garnish with coriander and serve with chapati.
Notes
The entire dish is cooked on medium flame.
