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Chicken Patiala

Chicken Patiala is a rich and creamy dish featuring tender chicken marinated in yogurt and spices, simmered in a luxurious curry sauce with aromatic spices and fresh fenugreek leaves.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For Marinating the Chicken
  • 1.5 lbs chicken (bone-in, cut into 14 pieces) The star of our dish, providing juicy morsels of meat.
  • 1/2 cup yogurt Creamy and tangy, tenderizes the chicken.
  • 1/2 tsp ginger paste Adds warm, zesty flavor.
  • 1/2 tsp garlic paste Enhances the dish's aroma.
  • 1/2 tsp turmeric powder Gives color and earthy flavor.
  • 1/2 tsp red chilli powder Provides a subtle heat.
  • 1/2 tsp black pepper powder Adds a gentle kick.
  • to taste sea salt Enhances flavor.
For the Curry
  • 1/3 cup cooking oil For sautéing, gives sheen to the sauce.
  • 3 green cardamom Infuses oil with a sweet aroma.
  • 3 cloves Adds sweet-spicy flavor.
  • 1 small cinnamon stick Gives a sweet, woody flavor.
  • 1 tsp cumin seeds Essential in Indian cooking.
  • 1 tbsp ginger paste Additional flavor.
  • 3 medium red onions (finely chopped) Foundation of the curry.
  • 1 tsp red chilli powder More heat.
  • 1/2 tsp turmeric powder Double the color and flavor.
  • 1 tbsp coriander powder Brightens dish.
  • 2 medium tomatoes (finely chopped) For acidity and freshness.
  • 1 cup fenugreek leaves (methi) Brings authentic taste.
  • 1 medium onion (diced) Adds texture.
  • 1 green pepper or capsicum (diced) For color and crunch.
  • 1/3 cup cashew paste Richens the curry's texture.
  • 1/4 tsp garam masala powder Adds complexity.
  • 1/2 tbsp ginger (julienned) For garnish.
  • 1/4 cup fresh cream Makes the dish luxurious.

Method
 

Preparation
  1. Toss the chicken pieces in a bowl with yogurt, ginger and garlic pastes, turmeric powder, red chilli powder, black pepper powder, and a pinch of sea salt. Allow it to marinate for at least 30 minutes.
Cooking
  1. Set your Instant Pot to sauté mode. Heat the cooking oil, and once hot, add the green cardamom, cloves, and small cinnamon stick.
  2. Add the ginger and garlic pastes to the oil. Sauté for about a minute until fragrant, then add the finely chopped red onions.
  3. Cook the onions until they caramelize to a reddish-brown hue.
  4. Stir in the chopped tomatoes along with the red chilli powder, remaining turmeric powder, and coriander powder. Cook until the tomatoes soften.
  5. Cancel the sauté function and add the marinated chicken along with all the marinade. Secure the lid and turn the steam release vent to sealing.
  6. Select the pressure cooking option on high for four minutes.
  7. Once the cooking time elapses, do a quick release by turning the steam release vent to venting. Open the lid carefully.
  8. Gently stir in the fenugreek leaves, diced onion, and green pepper. Sauté for another minute.
  9. Add the cashew paste, and if the sauce is too thick, add a quarter cup of water for desired consistency. Cook for 8-10 minutes.
  10. Stir in the garam masala powder, julienned ginger, and fresh cream. Mix well and serve hot.

Notes

For better flavor, marinate the chicken overnight. Substitute chicken with paneer or mushrooms for a vegetarian option. Adjust the red chilli powder according to spice preference. Garnish with fresh cilantro for added freshness.