Chicken Patiala make at home- Indian gravy chicken recipe

How To Make Chicken Patiala At Home │Chicken Patiala Recipe│ Indian chicken recipe| Gravy chicken

How To Make Chicken Patiala At Home │Chicken Patiala Recipe│ Indian chicken recipe| gravy chicken
Patiala Chicken 

Chicken Patiala is one of the famous cuisines of Punjab. It's also called Murg Patiala, it's an Indian chicken recipe and a delicious gravy chicken. It's loaded with fragrant spices and creamy gravy.
I have given the step-by-step instructions here with the ingredients and quantities, if you will follow the steps properly then for sure you would love it.
It can be served at any party as a main course dish, enjoy it with your family and friends.
The Chicken Patiala goes well with paratha, roti or even with plain rice. It has a creamy texture in it cause of fresh cream. 

 Chicken Patiala Recipe



1. Chicken 500 g 2. Beaten curd ½ cup 3. Ginger garlic paste 1 tsp 4. Turmeric powder 1 tsp 5. Red chilli powder 1 tsp 6. Salt 2 tsp

1st gravy:-

1. Ghee/oil 4 tsp 2. Garam masala (2 cloves, 2 cardamoms, 1-2 cinnamon sticks) 3. Cumin seeds ½ tsp 4. Chopped ginger garlic 2 tsp 5. Chopped onion 2 cups 6. Chopped tomatoes 1 cup 7. Chopped green chillies 2-3 8. Turmeric powder ½ tsp 9. Red chilli powder ½ tsp 10. Coriander powder 1 tsp 11. Water ⅓ cup

2nd gravy:-

1. Oil 2 tsp 2. Cumin seeds ½ tsp 3. Chopped ginger garlic 2 tsp 4. Methi leaves 1 cup 5. Diced onion 6. Diced capsicum
7. Turmeric powder ½ tsp 8. Red chilli powder 1 tsp 9. Coriander powder ½ tsp 10. Cumin powder ½ tsp 11. Cashew nut paste ½ cup 12. Salt ½ tsp 13. Water ½ cup

Final gravy:-

1. Garam masala powder ½ tsp 2. Chopped green chillies 1-2 3. Sliced ginger 4. Dried fenugreek leaves 1 tsp 5. Fresh cream ¼ cup 6. Chopped coriander leaves ½ cup

Exact time to prepare Patiala chicken:-

Marination:- 30 minutesPreparation:- 40-50 minutesServe:- 4-5 person
Chicken patiala at home
Chicken Patiala at home



• Add chicken pieces in a bowl then add a half cup of beaten curd, 1 tsp of ginger garlic paste, 1 tsp Turmeric powder, 1 tsp red chili powder, half tsp of black pepper powder, 2 tsp salt. Mix it well and leave for 30 minutes to marinate.

Preparation of 1st gravy:-

• Add 4 tsp of ghee or oil in a pan, once the oil heats up add whole garam masalas in it ( 2 cloves, 2 cardamoms, 1-2 cinnamon sticks), half tsp of cumin seeds, 2 tsp of finely chopped ginger garlic, fry it for 1 minute then add 2 cups of chopped onions, then sauté it until the onions get golden brown.

• Now let's add half tsp of turmeric powder, half tsp of red chili powder, 1 tsp coriander powder mix it for a few seconds, then add 1 cup of chopped tomatoes, add ⅓ cup of water, now Cook this until the tomatoes are nicely cooked and soft.

• Now remove half of this masala and keep it aside to use it later. Now in the remaining masala add the marinated chicken, add 2-3 chopped green chilies and saute it for 5 minutes, then cover the pan and cook in a low flame for 15 minutes.

Preparation of 2nd gravy:-

• Now take another pan and add 2 tsp of oil, when the oil heats up add half tsp of cumin seeds, 2 tsp of chopped ginger garlic, a cup of finely chopped methi leaves ( add salt in chopped methi leaves, then when it releases water stain it and wash the methi again then add into the pan) stir for 1 minute.

• Then add diced onions and capsicum in the methi gravy saute this for a minute, add half tsp of turmeric powder, 1 tsp red chilli powder, ½ tsp coriander powder, ½ tsp cumin seed powder mix it well, add the remaining masala you have removed. And mix again, add ½ cup of cashew nuts paste (10-12 Soaked Cashew), saute for 4-5 minutes on a low flame, add ½ tsp salt and ½ cup of water, mix well and cover it for 2-3 minutes.

Finale gravy:-

• Now check the chicken, then add the methi leaves and cashew nut gravy into the chicken give it a nice mix, add ½ tsp of garam masala powder, 1-2 finely chopped green chilies, thinly sliced ginger and 1 tsp of dried fenugreek leaves( Kasuri methi), mix it again then cover the pan and cook for another 2-3 minutes.

• After 3 minutes turn off the flame and add ¼ cup of fresh cream, mix it well and your creamy chicken Patiala is ready, garnish it with some fresh cream and finely chopped coriander leaves. You can have it with parathas, nun, or rice anything of your choice.

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