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 –

• 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
   Take a bowl, Put Precut Chicken; add salt, turmeric and lemon juice, and mix well and let rest for minimum 30 mins
2. Curry Base
   Heat butter in a kadhai, add all whole spices. Add sliced onions and sauté until deep golden brown. Add ginger-garlic paste; cook until raw smell goes away.
   Add chopped tomatoes, green chilli, and all powdered spices.
   Cook till tomatoes soften and oil separates.
3. Add Curd & Cashew Paste
   Lower heat, add whisked curd slowly while stirring (avoid curd splitting), Add cashew paste.
   Cook 3–4 minutes until masala becomes creamy.
4. ADD CHICKEN
   Add marinated chicken pieces.
   Bhunao on medium flame for 8–10 minutes.
   Add 1–1½ cups hot water for gravy.
   Cover and cook 20–25 minutes till chicken is tender.
5. FINISH WITH CREAM
   Fresh Cream & Garam Masala

SERVE HOT