So Sundays are always up for something new to try something awesome to experience and just to relax and enjoy.
So what did I do this weekend ? Well for me cooking is a real stressbuster and it always makes me smile ( yeah and also fills up my tummy 😉 ) and this time I decided to make the famous “chicken Patiala” one of the tastiest dishes I have ever tasted.
So am gonna share the recipe of this dish with you guys hope you also make it at your home and enjoy 🙂
Boneless chicken sliced in thin strips – around 400 gm
Cashewnut paste – half a cup
Fresh cream – a 3/4 cup
Onions – 4 medium diced or finely chopped
Tomatoes – 2 large finely chopped
Ginger and garlic paste – 2tbs
Fresh finely chopped coriander leaves.
Cumin seeds – 1tsp
Garam masala powder – 1/2 tbsp
Kashmiri red chilli powder – 1tbsp
Coriander powder – 1-1.5 tbsp
Turmeric powder – 1/2 tsp
Dried fenugreek leaves roasted and crushed – 1tsp
Cardamom powder – 1/2 tsp
Salt to taste.
And oil for frying.
So first of all you put some oil in your pan and let it heat. Take around 3-4 tbsp of oil. Now add the cumin seeds and let them get cooked till slightly golden In color.
Once done add the onions.
Cook the onions till nice and golden brown
Once the onions are nice and golden add the chopped tomatoes.
Cook the tomatoes till nice and pulpy.
Use ripe tomatoes as much as possible as they give a nice color to the gravy.
Once the tomatoes are done add the spices :
Red chilli powder
Garam masala powder
Once all the spices are added cook them nicely in the pan.
It will take a min or two, the moment your mixture starts to release its oil and is no longer sticking to the pan you can assume that the masalas or spices are cooked.
Add the cashewnut paste to the mixture and mix it well.
Now add the chicken and cook it in this mixture.
Cook for around 3-4 mins. Then add fresh cream to it. This will give it a more rich and creamy texture mix well.
To finish it off add dried and crushed fenugreek powder cardamom powder and a bit of garam masala powder and mix well.
Cook for another 6-7 mins till the chicken is done. Take off the flame and keep aside.
Take a frying pan and add some oil. Whisk two eggs in a bowl and make a nice omelet.
Take a serving dish and take out the omelet in it. Add the chicken gravy in the middle and close/roll the omelet from sides. Add the remaining gravy from top so as the omelet is completely covered. Garnish with fresh chopped coriander and server hot.
Enjoy the dish with any bread of your choosing 🙂