Chicken Patiala Restaurant Style

Ingredients for Chicken Patiala:

(Tsp-Teaspoon; Tbsp-Tablespoon)

  • Chicken -1 kg (2 lbs), large pieces with bones

For the Marination:

  • Turmeric powder- 1/2 tsp
  • Red Chilli Powder- 1.5 tsp
  • Coriander Powder- 1 tsp
  • Pepper Powder- 1/4 tsp
  • Salt-2 tsp
  • Ginger Garlic paste- 2 tsp
  • Kasuri Methi Powder- 3/4 tsp (dried fenugreek powder)
  • Whisked curd/ plain yogurt- 130 ml (6-7 tbsp)


  • Green Cardamom- 3
  • Cloves-3
  • Cinnamon-2 small pieces
  • Cumin Seeds- 1 tsp
  • Ginger, fine chopped- 2 tsp (12 gms)
  • Garlic, fine chopped – 2 tsp ( 7-8 cloves)

Spice Powders:

  • Turmeric powder- 1/4 tsp
  • Kashmiri Chilli Powder- 1.5 tsp
  • Coriander Powder – 4 tsp
  • Cumin Powder – 1/2 tsp

Other Ingredients:

  • Onions chopped – 3 medium (225-250 gms)
  • Tomato chopped(red ones)- 200 gms (2 large)
  • Green Chillies, chopped- 2-3 nos
  • Garam masala powder – 1/2 tsp
  • Fresh cream -3 tbsp
  • Kasuri Methi powder- 1 tsp
  • Oil- 5-6 tbsp
  • Coriander leaves, chopped – 4 tbsp
  • Salt to season- 1/2 tsp

To fry Onion & Capsicum:

  • Ghee- 2 tbsp
  • Cumin seeds- 1/2 tsp
  • Onion petals- 50 gms (1 small onion)
  • Capsicum- 70 gms ( 1 medium whole )
  • Cashew paste – 14 cashews
  • Turmeric powder- pinch (1/8 tsp)
  • Red Chilli Powder- 1/4 tsp
  • Coriander Powder- 1/4 tsp
  • Salt- pinch
  • Water- 2-3 tbsp


  • Whisk the curd/ plain yogurt and set aside.
  • Dry roast the Kasuri Methi (dried Fenugreek Leaves) on low heat for 30 secs and then set aside to cool. Crush it lightly with your hand.
  • Marinate the chicken with the items specified. Set aside for 1 hour.
  • Peel and fine chop the ginger, garlic and the onions.
  • Also chop the green chillies and tomatoes.
  • Make a paste of cashew nuts for use later. To do that, add the cashew nuts in a grinder and coarse grind it into a powder. Now add 3-4 tbsp water and grind it into a smooth paste.
  • Peel & cut one small onion into petals. Also cut the capsicum into cubes.
  • Chop the coriander leaves and set aside.


  • Heat oil in a pan and add the whole garam masalas. Now add the cumin seeds, give a stir when it splutters and add the finely chopped ginger and garlic. Give a stir for 30 secs and then add the finely chopped onions.
  • Fry on medium heat for 7-8 mins till light brown and then add the spice powders and 1/2 tsp salt.
  • Give a mix and fry on medium low heat for 2 mins and then add the chopped tomatoes. Fry on medium heat for 4 mins till soft but not pulpy and then add 2 tbsp water and cook on high to medium heat for 1 min.
  • Now add the marinated chicken, give a mix and fry on high heat for 2-3 mins.
  • Add the chopped green chillies and give a mix.
  • Reduce heat to low and cover & cook on low heat for 20 mins till chicken is tender. Switch off and set aside.
  • In another pan, heat ghee.
  • Add 1/2 tsp cumin seeds and when it splutters add the onion petals & capsicum (green peppers).
  • Fry on medium heat for 2-3 mins and then add the cashew nut paste, 50 ml water, the spice powders and a pinch of salt. Give a mix for 30 secs.
  • Add this entire mix into the chicken that’s cooked and set aside.
  • Mix and cook for 2-3 mins on low heat till the cashew paste is cooked.
  • Also add the fresh cream, garam masala powder, Kasuri Methi powder and chopped coriander leaves.
  • Mix and simmer for 3-4 mins on low heat till oil separates.

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