Murgh Patiala
Murgh Patiala

Murgh Patiala, is a rich, creamy, and flavorful Punjabi-style chicken dish. Hailing from the royal kitchens of Patiala, it is known for its luxurious gravy made with a base of onions, tomatoes, yogurt, cream, and a paste of cashews or almonds.

SERVING - 4 PAX.
COOKING TIME - 35 MINS
PREP. TIME - 20 MINS

Ingredients

FOR THE CHICKEN

  • Chicken – 800 g (bone-in preferred)
  • Lemon juice – 1 tsp
  • Salt – 1 tsp
  • Turmeric – 1 tsp

CURRY BASE

  • Bay leaf – 1
  • Green cardamom – 3
  • Cloves – 3
  • Cinnamon – 1 small stick
  • Mace – 1 small strand
  • Black cardamom – 2
  • Onion – 2 large, sliced
  • Tomato – 2 medium, chopped
  • Ginger-garlic paste – 1.5 tbsp
  • Green Chilli – 2 slit
  • Kashmiri red Chilli powder – 1 tsp
  • Coriander powder – 1.5 tsp
  • Turmeric – ½ tsp
  • Cumin powder – ½ tsp
  • Garam masala – ½ tsp
  • Fresh cream – 3 tbsp
  • Curd (whisked) – ½ cup
  • Cashew paste – 3 tbsp (10–12 cashews soaked & ground)
  • Butter – 1 tbsp
  • Salt – to taste

Recipe

  1. Marinate the chicken with salt, turmeric, and lemon juice for at least 30 minutes.
  2. Sauté whole spices, onions, ginger-garlic paste, tomatoes, green chilli, and powdered spices until the oil separates.
  3. Stir in whisked curd and cashew paste; cook until the gravy turns rich and creamy.
  4. Add the marinated chicken, cook for 8–10 minutes, then add hot water and simmer for 20–25 minutes until tender.
  5. Finish with fresh cream and garam masala before serving

SERVE HOT
Recipe Corner

WHAT YOU NEED IS

Chicken Curry Cut (Small)

Chicken Curry Cut (Small)
0.25 kg
Rs. 74.00
Chicken Masala — Chicken Vicken fresh chicken

Chicken Masala
0.015 kg
Rs. 12.00
Recipe Corner

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