This creamy and spicy Punjabi chicken curry, while not quite as popular as chicken korma or butter chicken, is definitely in their same league. While different in flavor, chicken patiala is just as decadent.
I’m honestly a little torn about sharing this recipe for chicken patiala with you. Because it’s most likely going to become your new favorite chicken curry. And that’s a little bittersweet for me because your previous favorite curry was probably also one from my blog, right? (feel free to 🙄at me and my jokes 🙈).
WHAT IS CHICKEN PATIALA?
Patiala is a city in Punjab and so this is a Punjabi curry. Unless you are Punjabi or often frequent Punjabi restaurants, chances are you haven’t heard of this curry. Truthfully, I’m not sure why it’s not as popular as butter chicken or korma because it’s just as good. And for those who are kinda tired of eating the same common curries, chicken patiala is a nice change of pace.
What does chicken patiala taste like? Well, it’s rich and creamy and nutty. It’s made with my pre-made onion masala, a blend of flavorful spices and a combination of yogurt, cream and ground cashews. Chicken patiala is best known for its use of cashews – an ingredient you can’t skip.
I also add large pieces of onion to the curry at the end and stir-fry them a bit until they’re tender but still have some bite to them. I love the texture they add to the curry. If you’ve tried my chicken bhuna, then you understand.
I like to garnish chicken patiala with thin strips of ginger, chopped green chilies and cilantro (always). Truthfully, these three ingredients are more of a necessary topping than a garnish because the flavor and the texture they add really matters.Print
- 2 pounds boneless and skinless chicken thighs, quartered
- ¼ cup oil
- 8 cloves
- 4 green cardamom pods
- ½ teaspoon cumin seeds
- ½ stick cinnamon
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 green chili, minced, to taste
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ⅓ cup yogurt
- 1 cup (frozen) onion masala
- 1 onion, cut into chunks
- ¼ cup finely ground cashew powder
- 2 tablespoons heavy cream
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- 1 inch ginger, julienned (cut into thin long strips)
- 1–2 green chilies, chopped, to taste
- Press sauté and once the pot is hot, add oil and whole spices. Once the cumin seeds brown, add ginger, garlic and green chili, stir-fry for a minute.
- Add the chicken and ground spices and stir-fry for 5 minutes.
- Add yogurt, mix well, then add the onion masala.
- Secure lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure for 10 minutes.
- Press the sauté button and add the remaining ingredients listed under “add later” and cook for 2-3 minutes, or until the onions are slightly tender.
- Top with julienned ginger, chopped green chilies and cilantro.