Patiala Chicken Curry/Patiala Chicken Curry

Supplies

  • For the marinade:
  • 250 gms chicken legs
  • 1 cup curd
  • 1 cup turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp black pepper powder
  • salt to taste
  • 1 tsp ginger garlic paste
  • for the base curry:
  • 1 tbsp oil
  • 1 or 2 cinnamon sticks
  • 2-3 cardamom pieces
  • 1 clove
  • 1 tsp cumin seeds
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp chopped green chillies
  • masala mixture:
  • 1 tbsp oil
  • 1-2 cinnamon sticks
  • 1-2 cardamom pieces
  • 1-2 cloves
  • 1/2 cup chopped tomatoes
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • for the creamy part of the curry:
  • 1 tbsp oil,
  • 1 tsp cumin seeds
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 cup of chopped fenugreek
  • 1 cup diced onion
  • 1/2 cup diced capsicum
  • 1/2 cup cashew nut paste
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • salt to taste
  • 1 cup cream
  • 1 tsp jeera powder
  • 1/2 tsp kasturi methi
  • 1 tsp julienned ginger
  • 1 tsp garam masala

Steps

  1. Mix the curd, turmeric, black pepper, salt, ginger garlic paste together and marinade the chicken for one hour.
  2. Pour 1 tbsp of oil in a pan, add the cinnamon sticks, cardamom, cloves, cumin, ginger and garlic. Saute.
  3. Stir in onions and tomatoes.
  4. Add 1 tsp of turmeric powder, 1 tsp of red chilli powder, 1 tsp of Coriander powder. Mix well. If dry, add water and mix well.
  5. Add the marinated chicken, and chopped green chillies, then water as required.
  6. Add 1 tbsp oil in a pan, then the oil, cinnamon, cardamom, cloves, tomatoes, ginger, garlic, chilli powder and turmeric powder. Saute and set aside.
  7. In another pan, add 1 tbsp of oil, then 1 tsp cumin seeds, 1 tsp chopped garlic, 1 tsp chopped ginger. Saute.
  8. Add 1 cup of chopped fenugreek, 1 cup diced onion, 1/2 cup diced capsicum and lightly sauté it all.
  9. Add the cashew nut paste, and some water (as required). Mix well.
  10. Add the red chilli, turmeric, salt and garam masala. Mix well, then add in the masala mixture.
  11. Pour the 1 cup of cream into this with the jeera powder, Kasturi methi, julienned ginger and garam masala, and mix all of this well.
  12. Add water as required, and mix. Add the chicken to this mixture, and mix.