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Chicken Patiala

A sumptuous Indian chicken curry featuring tender pieces of chicken simmered in a creamy sauce with aromatic spices.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 325
Ingredients Method Notes

Ingredients
  

Marinade Ingredients
  • 1.5 lbs chicken (bone-in, cut into 14 pieces) Choose juicy, tender pieces for a rich flavor.
  • 1/2 cup yogurt Adds creaminess and a slight tang, perfect for marinating.
  • 1/2 tsp ginger paste Imparts aromatic warmth to the dish.
  • 1/2 tsp garlic paste Offers a savory depth to the marinade.
  • 1/2 tsp turmeric powder Gives the dish its golden hue and provides health benefits.
  • 1/2 tsp red chilli powder Adds a kick of heat.
  • 1/2 tsp black pepper powder Enhances flavor and provides a mild heat.
  • to taste sea salt Essential for bringing out all the flavors.
Cooking Ingredients
  • 1/3 cup cooking oil Used for frying spices and onions.
  • 3 pcs green cardamom Contributes to the dish’s fragrance.
  • 3 pcs cloves Adds a unique sweet and spicy flavor.
  • 1 small cinnamon stick Offers warmth and balance to the spices.
  • 1 tsp cumin seeds Enhances the earthy undertones.
  • 3 medium red onions (finely chopped) Sweet and savory base for the curry.
  • 1 tsp red chilli powder Double the flavor and heat!
  • 1/2 tsp turmeric powder For color and health benefits.
  • 1 tbsp coriander powder Adds a fresh, citrusy flavor.
  • 2 medium tomatoes (finely chopped) Provides natural sweetness and acidity.
  • 1 cup fenugreek leaves (methi) Adds a slightly bitter yet aromatic note.
  • 1 medium onion (diced) For an additional layer of sweetness.
  • 1 green pepper capsicum (diced) Contributes crunch and sweetness.
  • 1/3 cup cashew paste Creates a rich, creamy consistency.
  • 1/4 tsp garam masala powder The final touch of warm spices.
  • 1/2 tbsp ginger (julienned) For garnish.
  • 1/4 cup fresh cream Drizzled on top for a luxurious finish.

Method
 

Preparation
  1. Marinate the chicken pieces in yogurt, ginger and garlic pastes, red chilli powder, turmeric powder, black pepper powder, and a pinch of sea salt for at least 30 minutes.
Cooking
  1. Turn your instant pot to sauté mode. Heat the cooking oil and add the green cardamom, cloves, and cinnamon stick.
  2. Once the spices are sizzling, add the ginger and garlic pastes and stir for a minute.
  3. Add the finely chopped red onions and sauté until they turn a rich reddish-brown.
  4. Incorporate the chopped tomatoes along with remaining spices and cook until thickened.
  5. Add the marinated chicken pieces, ensuring they're coated with the spices.
  6. Secure the lid and set to pressure cook on high for 4 minutes. Release the pressure afterward.
  7. Stir in the fenugreek leaves, diced onion, and diced green pepper and sauté for an additional minute.
  8. Stir in the cashew paste, adjusting thickness with water if needed, then cook for another 8-10 minutes.
  9. Finish by sprinkling in garam masala and julienned ginger, then drizzle fresh cream before serving.

Notes

Marinating for up to 2 hours enhances flavor. Substitute fresh cream with coconut milk for a dairy-free version. Experiment with vegetables like bell peppers or peas for a heartier dish.