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We hope you got benefit from reading it, now let’s go back to patiala chicken curry recipe. You can cook patiala chicken curry using 19 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to prepare Patiala Chicken curry:
- Provide 500 gms Chicken
- You need 1 tsp For marination: ginger garlic paste
- Get 1 tsp Red chilli powder
- Provide 1/2 tsp Turmeric powder
- Use 1 tsp Coriander powder
- Provide 1/2 tsp Garam masala powder
- Prepare 1/2 cup Curd
- Provide to taste Salt
- Use 2 medium size For the paste : onion
- Use 1 Cardamom (peeled)
- You need 1 tsp Cashew
- Provide 1 tsp Almond
- You need 1/2 tsp Pepper corn
- You need 2 tsp Ghee or oil
- Provide 1/2 For curry : onion chopped
- Take 1/2 Tomato chopped
- You need 2 Boiled Eggs
- Use 1 Egg for omelette
- Use 2 tsp Coriander leaves chopped
Steps to make Patiala Chicken curry:
- Marinate the chicken with the ingredients upto salt for a minimum of 2 hours. You can leave it overnight too
- For the paste, heat oil or ghee in a kadhai and add the onion. Fry it till golden brown and then add the dry ingredients
- Once done, let it cool and grind to a fine paste.
- In the same kadhai, you can add a little more oil or ghee if required, add the half onion and cook till caramelized.
- Then add the tomatoe and cook till the oil seperates
- Add in the marinated chicken and cook for 5-7 minutes. Add the cashew paste and1cup water if required and cook on a medium flame.
- While it's cooking, take the egg and beat it in a bowl with a pinch of salt. Pour it on a tawa into a very thin omelette. Once you pour it, make sure you spread it so that it is thin. Flip the omlette. Now cut the omlette into thin strips and add it to the chicken once it is cooked.
- Cook the dish for 2 minutes on a low flame after adding the egg strips. Turn off the gas
- Take a serving bowl and pour the dish into it.
- Cut the boiled eggs into four pieces each and place it around the dish, as shown in the image.
- Garnish with coriander leaves. Serve hot with roti or Jeera Rice
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