Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, patiala chicken curry. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Hai and welcome to my channel. And please do like ,share ,comment and subscribe to channel. Murg patiala chicken recipe is a very popular dish in punjab, It is finger licking good dish and authentic recipe for all non -veg lovers.
Patiala Chicken curry is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Patiala Chicken curry is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook patiala chicken curry using 19 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Patiala Chicken curry:
- Take 500 gms Chicken
- Make ready 1 tsp For marination: ginger garlic paste
- Take 1 tsp Red chilli powder
- Take 1/2 tsp Turmeric powder
- Get 1 tsp Coriander powder
- Get 1/2 tsp Garam masala powder
- Get 1/2 cup Curd
- Prepare to taste Salt
- Make ready 2 medium size For the paste : onion
- Prepare 1 Cardamom (peeled)
- Make ready 1 tsp Cashew
- Get 1 tsp Almond
- Make ready 1/2 tsp Pepper corn
- Prepare 2 tsp Ghee or oil
- Prepare 1/2 For curry : onion chopped
- Take 1/2 Tomato chopped
- Make ready 2 Boiled Eggs
- Make ready 1 Egg for omelette
- Take 2 tsp Coriander leaves chopped
Can I make a whole chicken curry or can I use boneless chicken? How to serve this Chicken Curry. If there's one dish that I could quite literally make with my. Nadan Kozhi-Chicken Curry is a very popular chicken curry in Kerala and it goes well with Keralan style parotta or any Indian bread, pathiri , Appam, plain rice or ghee rice.
Steps to make Patiala Chicken curry:
- Marinate the chicken with the ingredients upto salt for a minimum of 2 hours. You can leave it overnight too
- For the paste, heat oil or ghee in a kadhai and add the onion. Fry it till golden brown and then add the dry ingredients
- Once done, let it cool and grind to a fine paste.
- In the same kadhai, you can add a little more oil or ghee if required, add the half onion and cook till caramelized.
- Then add the tomatoe and cook till the oil seperates
- Add in the marinated chicken and cook for 5-7 minutes. Add the cashew paste and1cup water if required and cook on a medium flame.
- While it's cooking, take the egg and beat it in a bowl with a pinch of salt. Pour it on a tawa into a very thin omelette. Once you pour it, make sure you spread it so that it is thin. Flip the omlette. Now cut the omlette into thin strips and add it to the chicken once it is cooked.
- Cook the dish for 2 minutes on a low flame after adding the egg strips. Turn off the gas
- Take a serving bowl and pour the dish into it.
- Cut the boiled eggs into four pieces each and place it around the dish, as shown in the image.
- Garnish with coriander leaves. Serve hot with roti or Jeera Rice
Say goodbye to boring chickpea recipes - this Chickpea Curry packs serious flavours but you won't need Here's a really great authentic Chickpea Curry that's made from scratch but is extremely easy! Cut the chicken into bit size pieces. Add garlic and mix into chicken. In a separate bowl mix all of CURRY: Pour just enough oil to cover the bottom of a large pot. Chicken curry in particular is such a staple in a (meat-eating) Guyanese home that you would think it was the national dish of the country.
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