Patiala Murgh/ Patiala Chicken

I make varieties of chicken curries from different states of India for variation. Patiala Murgh is one of the flavorful and mildly spiced chicken curry I often make for my folks. It's an exquisite chicken dish from Patiala district in the state of Punjab, cooked on slow fire with aromatic spices and nutty paste, then finished off with cream for an extra rich taste and sometimes topped with boiled eggs or omelet.  

This recipe doesn't take that much effort, and you will get a luscious restaurant style chicken curry with all those aroma simmered in the gravy. The color of the gravy comes from tomatoes, sweet paprika, and red chili. It can be spicy according to your taste buds. Most ingredients are regular pantry staples. So give it a try to devour with rice, roti or paratha. It's very satisfying and comforting chicken curry for family and parties. 



I don't claim this chicken curry to be authentic. I make it to suit  our palate. Instead of adding eggs I prefer lightly sauteed small diced onion and red bell pepper just to give a spin on it. Most North Indian chicken curries consisting nut paste, cream and kashuri methi leaves are similar in taste. And my goal is not to have the chicken curries to taste the same. Here is my take on Patiala Murgh/ Patiala Chicken.

Ingredients~ 
1 whole chicken, excess fat removed, cut in small pieces(3lb. bone-in and skinless) or leg and thigh pieces
1/2 cup strained low fat yogurt
1/2 cup whole milk
1/8 tsp sugar
A handful mix of cashew and almond
1 cup julienne onion 
1 cup chopped tomato
1 tbsp tomato paste
1 tbsp. garlic paste
2 tbsp. ginger paste
4 fresh Thai chili
1/4 tsp turmeric powder
1/4 tsp hot chili powder 
1/4 tsp paprika
1/4 tsp. coriander powder
1/4 ground cumin powder
1 tsp. salt or to taste 
2-  2"flat cinnamon stick
1 bay leaf
4 whole green cardamom
2 cloves
1 tsp kashuri methi leaves
4 tbsp. +1 tsp oil
1 tbsp ghee
2 1/2 cups hot water

Method~
Wash chicken pieces, drain excess water and pat dray with paper towel. Marinate chicken pieces with strained yogurt, little salt  and turmeric for at least one hour. Soak cashew and almonds in 1/2 cup warm water for 10-15 minutes and grind to a fine paste.

Heat oil and ghee together in a large heavy bottomed pan on medium heat. Saute onion along with the bay leaf and a cinnamon stick for 5- 6 minutes. Add in ginger-garlic paste, tomato paste, chopped tomato, chili powder and ground cumin-coriander. Keep sauteing until raw flavor goes away. 

Add the marinated chicken pieces. Stir fry until well coated with the spice mixture. Keep sauteing over gentle heat until chicken is almost dry for about 8-10 minutes. Then stir in combine milk and nut paste. Add hot water, fresh chilies, salt, sugar, turmeric and paprika. Cover and let it simmer for 15 minutes or until cooked through. 

In the mean time heat up 1 tsp oil in a small pan and saute chopped bell pepper and onions for 3- 4 minutes. Check the gravy consistency. It should be medium thick type. Taste and adjust seasonings. Grind together cinnamon stick, whole green cardamom and cloves. Finally add sauteed bell pepper and onions, kashuri methi leaves and freshly ground spice over the gravy and give it a good stir. Patiala Murgh is ready to serve with plain Basmati rice, polau or flat breads and salad.

Happy Cooking!!