Chicken Patiala is a rich, creamy North Indian curry featuring tender chicken simmered in a spiced gravy with yogurt, and sometimes a touch of egg, creating a luxurious and hearty dish. This recipe requires 3-4 hours marinating.
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Medium
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Ingredients
chicken legs 750 g
natural yoghurt 120 g
ginger & garlic paste 1 tsp
ground turmeric 1 tsp
chilli powder 1 ½ tsp
black pepper 1 ½ tsp
cashews 45 g
ginger 20 g (chopped)
garlic cloves 1 (crushed)
onion 3 (chopped)
mixed chillies 1 (sliced)
fresh coriander 30 g (chopped)
chopped tomatoes ½ can
unsalted butter 2 tbsp
cinnamon stick 1
cardamom pods 4
cloves 3
cumin seeds 1 tsp
ground coriander 1 ½ tsp
garam masala 1 tbsp
Method
Marinate the chicken
Place the chicken legs, ginger and garlic paste, 1/2 of the turmeric, 1/3 of the chilli powder and 1/3 of the ground black pepper into a bowl, season with salt.
Stir to cover the chicken in the marinade. Place in the fridge and leave to marinate for 3-4 hours.
Prep the ingredients
Soak the cashews in cold water for 20 minutes, then blend into a paste.
While the cashews are soaking, peel the ginger (using the back of the spoon), chop 1/2 of the ginger and julienne the rest of it (cut it into thin slices). Peel and crush the garlic. Peel and finely chop the onion.
Finely slice the fresh chilli. Finely chop the fresh coriander. Blend the tomatoes into a puree.
Cook the curry
Heat the butter in a large frying pan over a medium heat. Add the cinnamon stick, cardamom, cloves and cumin seeds.
Add the onions, stir to combine, cover with a lid and cook for 10 minutes. Add the chopped ginger and garlic and sauté for 2 minutes.
Cover with a lid and cook on low heat for 10 minutes until it turns a deep golden brown. Sprinkle some water if the mix starts sticking to the pan
Add the ground coriander, the remaining turmeric, chilli powder and ground black pepper, sauté for 2 minutes.
Add the blended tomatoes, cook on a high heat for 5 minutes then turn the heat right down.
Add the marinated chicken and cashew paste , cook covered on low for 30 minutes or until the chicken is cooked through (internal temperature 75°C).
Add the garam masala and mix well.
Plate up
Plate up the Chicken Patiala with the julienned ginger, fresh chillies and coriander leaves. Enjoy!
