I’m a bit torn about sharing this recipe for Chicken Patiala with you. Because it’s 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 well-known city in Punjab with a reputation for excess. Famous for many things, including bright and colorful attire (think large, loose, pleated salwars/pants and embellished multicolored juttis/shoes), paranda (decorative tassels to attach to braided hair), and the Patiala peg, which is equivalent to nearly a triple shot of whiskey.
Chicken Patiala is made with that same sort of excess in mind.
Chicken Patiala is rich and creamy and nutty. My recipe is made with pre-made onion masala, a blend of flavorful spices, and a combination of yogurt, cream, and ground cashews. This dish is known for its use of cashews – an ingredient you can’t skip.
My recipe makes this “excessive” and lavish dish much more approachable, thanks to my pre-made onion masala.
Unless you are Punjabi or often frequent Punjabi restaurants, chances are you haven’t heard of this curry. I’m not sure why it’s not as popular as butter chicken or korma because it’s just as good if not better. And for those who are somewhat tired of eating the same common curries, Chicken Patiala is a nice change of pace.
I like to add large chunks of onion to the curry at the end; I stir-fry them a bit, under tender but still crisp. I love the texture they add to the curry. If you’ve tried my chicken bhuna, then you understand.
I also like to garnish Chicken Patiala with thin strips of ginger, chopped green chilies, and cilantro (always). These three ingredients are more a necessary topping than a garnish because the flavor and texture they add really matter.
Watch how easy it is to make Chicken Patiala!
(for the full recipe, see the recipe card below 😋)
Sizzle whole spices in hot oil!
Add some garlic, ginger and green chili too:
Then we add chicken and ground spices and mix, mix, mix.
Stir in yogurt and frozen onion masala and pressure cook!
Look at that sauce! Now let’s add a bit of heavy cream, some cashew powder, onion and dried fenugreek leaves. Patiala perfection. 👌🏽
- 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.