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PATIALA MURG RECIPE

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.

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Recipe Time


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

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Serve

4

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

- 4+
  • -
  • 4
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    Step 1

    4

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

    Chicken Thighs

    800 grams

    Boneless

    Yogurt

    100 grams

    Black pepper ground

    10 grams

    Turmeric powder

    5 grams

    Red Chili Powder

    25 grams

    Ginger Garlic paste

    10 grams

    Paste

    Salt

    to taste

     Prev
    Step 2 

    Step 2

    4

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

    Vegetable Oil

    20 milliliter

     Step 1
    Step 3 

    Step 3

    4

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

    Vegetable Oil

    50 milliliter

    Cumin seeds

    2 1/2 grams

    Ginger

    10 grams

    Finely chopped

    Onions

    50 grams

    Finely chopped

    Cardamom Powder

    2 grams

    Cinnamon Stick

    5 grams

     Step 2
    Step 4 

    Step 4

    4

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

    Turmeric powder

    2 1/2 grams

    Red Chili Powder

    10 grams

    Coriander powder

    10 grams

     Step 3
    Step 5 

    Step 5

    4

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

    Ginger Garlic paste

    5 grams

     Step 4
    Step 6 

    Step 6

    4

    Add chopped tomatoes & cook well till it turns mushy.

    Tomatoes

    70 grams

    Finely chopped

     Step 5
    Step 7 

    Step 7

    4

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

     Step 6
    Step 8 

    Step 8

    4

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

    green chilli

    1 number

    Chopped

     Step 7
    Step 9 

    Step 9

    4

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

     Step 8
    Step 10 

    Step 10

    4

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

    Vegetable Oil

    20 milliliter

    Cumin seeds

    2 1/2 grams

    Ginger

    2 grams

    Finely chopped

    Onions

    25 grams

    Finely chopped

    Fenugreek leaves

    As required

     Step 9
    Step 11 

    Step 11

    4

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

    Green Capsicum

    1 number

    Diced

    Onions

    25 grams

    Diced

     Step 10
    Step 12 

    Step 12

    4

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

    Turmeric powder

    2 1/2 grams

    Red Chili Powder

    15 grams

    Coriander powder

    10 grams

    Cumin powder

    10 grams

     Step 11
    Step 13 

    Step 13

    4

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

    Cashew nuts

    50 grams

    Paste

    green chilli

    1 number

    Chopped

    Ginger

    2 grams

    Finely chopped

    Salt

    to taste

     Step 12
    Step 14 

    Step 14

    4

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

    Fresh Coriander

    50 grams

    Finely chopped

    Ghee

    50 grams

     Step 13
    Step 15 

    Step 15

    4

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

    Fresh cream

    50 milliliter

     Step 14
    Step 16 

    Step 16

    4

    Serve hot.

     Step 15
    Step 17 
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    PATIALA MURG RECIPE

    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
    Cooking Time : 0
    Resting Time : 30 Min

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