Chicken Patiala Chicken Pulao bonus recipe Chicken Curry Chef Ranveer Brar

PATIALA CHICKEN RECIPE - Some recipes sound exciting just by the sound of their name! Like this Chicken Patiala style curry. And there's a bonus Chicken Pulao recipe too!

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:
Chicken Rezala - https://youtu.be/SkgPbIA4jIA
Chicken Korma Dilli style - https://youtu.be/FhcGN0JcMIo
Lal Mirch Chicken - https://youtu.be/0zGkZdD_f1Q

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For more fantastic recipes, check out the Ranveer Brar App
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- http://bit.ly/RBAppiOS
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CHICKEN PATIALA
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Ginger Garlic Paste
inch Ginger (peeled & sliced)
5-6 no. Garlic cloves,
2 no. Green chillies, less spicy,
Salt to taste,

For Chicken Marination
Prepared Ginger Garlic Paste,
900 gram Chicken (Drumstick & thigh with bones)
1 tsp Degi red chili powder,
tsp Turmeric powder,
1 tsp Coriander powder,
1 tsp Ghee,

For Soaking Fenugreek leaves
tbsp Dry fenugreek leaves,
2-3 tbsp Water,

For Chicken Patiala
3-4 tbsp Ghee,
tbsp Oil,
5-6 no. Black peppercorns,
2-4 no. Cloves,
1 Green cardamom,
1 Bay leaf,
inch Cinnamon stick,
2-3 medium Onions, chopped,
Marinated Chicken,
Soaked fenugreek leaves,
1 medium Tomato, chopped,
tbsp Tender Coriander stem, chopped,
tbsp Coriander powder,
tsp Degi red chili powder,
1 cup Water,
Salt to taste,
2 cups Curd, beaten,
2-3 tbsp Fresh cream,
tsp Dry fenugreek leaves, crushed,

For Garnish
Coriander sprig,

For Chicken patiala Pulao
tbsp Oil,
tsp Caraway seeds,
1 Green chili (less spicy & chopped)
inch Ginger, peeled & roughly chopped,
1 medium Onion, chopped,
Cooked Chicken Patiala,
tbsp Coriander leaves, chopped
Cooked sella basmati rice,
Prepared Tempering,

For Tempering
1 tbsp Oil,
1 medium Tomato, chopped
tbsp Coriander leaves, chopped
tsp Degi red chili powder

For Garnish
Coriander sprig,

Process
Make a rough ginger garlic paste

For Marination
In a bowl, add prepared ginger garlic paste, chicken, degi red chili powder, turmeric powder, coriander powder, oil and mix it well.
Keep it aside for 15-20 minutes to marinate.

For Soaking Fenugreek Leaves
In a bowl, add dry fenugreek leaves, water and stir it well.
Keep it aside for soaking.

For Chicken Patiala
In a handi, add ghee, oil, once it's hot, add black peppercorns, cloves, green cardamom, bay leaf, cinnamon stick and let it splutter.
Add onion and saute it for 5-6 minutes until golden in color on moderate heat.
Add marinated chicken and saute for 2-3 minutes.
Add fenugreek leaves and cook it for a minute.
Add tomato, coriander stems, coriander powder, degi red chili powder and mix it well.
Add water, salt to taste and simmer it for a while.
Add curd and cook it for 7-8 minutes on moderate heat.
Add fresh cream, dry fenugreek leaves and mix it well.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti.

For Chicken patiala Pulao
In a wok or pan, add oil, once it's hot, add caraway seeds and let it splutter well.
Add onions, ginger, green chili and saute it for a minute or until translucent on high flame.
Add cooked chicken patiala, coriander leaves, cooked sella basmati rice, prepared tadka, cover it with the lid and cook it for 3-4 minutes on low flame.
Transfer it to a serving dish or bowl and garnish it with coriander sprig.
Serve hot with raita.

For Tempering
In a pan, add oil, once it's hot, add tomato, coriander leaves, degi red chili powder and saute it on high flame.
Keep it aside for further use.

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For more fantastic recipes, check out the Ranveer Brar App:
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- http://bit.ly/RBAppiOS
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