Watch Video
Prepare with Step by Step Video


Patiala Murg Recipe (LC14307) - This chicken curry stems from Patiala. It is mildly spiced with exotic Indian spices and has a rich texture from the cashewnut paste.

Prep Time : 30 Min
Cooking Time : 0 Hour , 0 Min
Resting Time : 30 Min

Recipe Recommendations
Green Lamb chops recipe (#LC14050): Our succulent Green chops are grilled till just right, slathered with a mariande of coriander, mint and green chillies to make a dish fit for the kings.
CHICKEN AND LEEKS VOL AU VENT RECIPE (#LC14099): Chicken leeks vol au vent recipe is a little puff pastry cases that are filled with chicken and leeks. The filling can be made with mushrooms and leeks as well which will be called mushroom and leeks vol au vent. A delicious canape that you should try! Garnish it with dry parsely and dill.
Tandoori Chicken (#LC14013): Tandoori chicken is a grilled chicken marinated with yogurt, lemon juices and plenty of spices in the oven. Traditionally this marinated chicken is made in a 'Tandoor' - a type of cylindrical clay oven, thus got the name Tandoori chicken.


Chicken Thighs

800 Grams



100 Grams

Black pepper ground

10 Grams

Turmeric powder

10 Grams

Red Chili Powder

50 Grams

Ginger Garlic paste

15 Grams



to taste

Vegetable Oil

90 Milliliter

Cumin seeds

5 Grams


14 Grams

Finely chopped


100 Grams

Finely chopped

Cardamom Powder

2 Grams

Cinnamon Stick

5 Grams

Coriander powder

20 Grams


70 Grams

Finely chopped

green chilli

2 Number


Fenugreek leaves

As required

Green Capsicum

1 Number


Cumin powder

10 Grams

Cashew nuts

50 Grams


Fresh Coriander

50 Grams

Finely chopped


50 Grams

Fresh cream

50 Milliliter

How to make patiala murg recipe?

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Take a bowl & combine together chicken, yogurt, black pepper powder, turmeric, red chili powder, ginger garlic paste & salt.

3. Mix well & add oil. Keep it aside for three hours.

4. Heat oil in a non-stick pan, add cumin seeds, chopped ginger, onion, cardamoms, cinnamon. Saute till onion turns brown.

5. Add turmeric powder, red chilli powder, coriander powder & fry them well.

6. Add ginger garlic paste & salt. Cook all mixtures well on a low flame.

7. Add chopped tomatoes & cook well till it turns mushy.

8. Take half of the cooked paste from the pan & keep it aside for preparing the gravy.

9. In the remaining cooked tomato paste, add marinated chicken pieces & green chillies.

10. Cover & cook for 10 - 15 minutes or until the chicken is completely cooked.

11. Take another wok & heat oil. Add cumin seeds, chopped ginger, onion, fenugreek leaves. Mix well

12. Add cubed capsicum & onion. Fry till it turns light golden color.

13. Add Turmeric powder, red chilli powder, coriander powder & cumin powder. Mix them well until all are combined.

14. Now add the cooked tomato mixture paste, cashewnut paste, green chilli, salt & ginger.

15. Add cooked chicken mixture, chopped coriander leaves & ghee. Mix them well & cook in a low flame.

16. Once all combined together, add cream on the top & remove from the flame.

17. Serve hot.


Bowl - Small

Chopping Board

Cooking Pot - Kadai

Cooking pot -Deep - with lid

Non stick Frying Pan

Spatula -Rubber


Indian Recipes

Shopping List
  • All 0 Items
  • My Items
    0 items
    Sort by :

    My items



    Take 0 items shopping
    Take 0 items shopping