ਪਟਿਆਲਾ ਚਿਕਨ | Patiala Chicken | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Super popular chicken dish with a rich heritage and served in a unique way. Tastes great with naan and once you try, you will be definitely coming back for more.

PATIALA CHICKEN

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
2 eggs
Salt to taste
½ tsp turmeric powder
1¼ tsps Kashmiri red chilli powder
2 tsps + 1 tbsp ginger-garlic paste
1 tsp dry fenugreek leaves (kasuri methi) powder
2 tsps + 1½ tbsps ghee + for drizzling
3 tsps oil
3-4 cloves
2 black cardamoms
1 large onion, finely chopped
2-3 dried red chillies
1 tbsp coriander powder
2 medium tomatoes, finely chopped
2 tbsps cashewnuts-melon seeds (kaju-magaz) paste
A pinch of garam masala powder
1 tsp chopped fresh coriander leaves + for garnish

Method

1. Take chicken, salt, ¼ tsp turmeric powder, ¼ tsp red chilli powder, 2 tsps ginger-garlic paste and ½ tsp dry fenugreek leaves powder, 2 tsps ghee and mix well. Set aside to marinate for 30 minutes.
2. Heat remaining ghee and 2 tsps oil in a deep non-stick pan, add cloves, black cardamoms and cook till fragrant.
3. Add onion and mix well. Add a pinch of salt and sauté for 3-5 minutes or till the onion turns golden brown.
4. Add remaining ginger-garlic paste and mix well. Cook for 1-2 minutes or till the raw smell goes away. Break dried red chillies and add into the pan and sauté well.
5. Add salt, remaining turmeric powder, remaining red chilli powder and coriander powder and mix well. Pour 2 tbsps water and sauté for a minute.
6. Add tomatoes and mix well. Cook for 3-4 minutes or till the tomatoes are soft and pulpy. Add marinated chicken and sauté on high heat for 3-4 minutes. Add cashewnuts-melon seeds paste and mix well.
7. Add garam masala powder, remaining dry fenugreek leaves powder and drizzle ghee and 1 cup water and mix well. Cover and cook for 12-15 minutes.
8. Break in the eggs in a bowl and add salt and whisk well using a fork.
9. Heat remaining oil in a non-stick pan, add the eggs mixture and cook for 1-2 minutes, flip and cook for 1 minute.
10. Transfer the prepared chicken in a serving bowl, place the prepared omelette on top and garnish with chopped coriander. Serve hot with naan.

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