Restaurant Style At Home Ep 8: Patiala Chicken With Chef Abinas Nayak

by Bianca Saurastri

Punjabi cuisine is everyone’s absolute favourite. It’s rich, creamy, buttery and screams delicious. And, if the dish is the popular Patiala Chicken then there is nothing one can’t resist. So, we have the winner of the latest season of Master Chef India Season 6 Mr Abinas Nayak who shows you how to make his special Patiala Chicken from the comfort of your home. We’re sure you loved our Restaurant Style Butter Chicken. 

Ingredients & Recipe 

For Chicken Marination:
Chicken 200gm
2 tsp Ginger garlic paste
Kasuri methi 1 tsp
Haldi powder 1 tsp
Kashmiri Chilli powder 1 tsp
Salt per taste

 Chicken Gravy:
Cinamon 1
Clove 2-3
Star anise half
Black pepper-8-10
Shah Jeera 1.5 tsp
Boiled Onion paste from 2 onion
Balanced Tomato Puree from 2 Tomatoes
Ginger Garlic paste 2 tsp
Tumeric 2 tsp
Kashmiri Red Chilly 2 tsp
Cashew Paste 2 tsp
Water 1/2 Cup
Cumin powder- 1 tsp
Coriander powder -1 tsp
Garam Masala-1 tsp
Kasuri Methi-1 tsp

Whisk The Egg:
Oil -1Tsp
Eggs -2
Chopped fresh Coriander
Pinch of Tumeric and Red Chili powder
Salt per Taste

Also Read: Restaurant Style At Home: New Zealand Lamb Chops With Chef Ajay Chopra

Here’s How You Can Prepare This Dish

Step 1: The first step is to marinate the chicken and we have used 200 gms of chicken. You then add all the ingredients like the ginger garlic paste, lemon juice, some roasted Kasturi methi, salt, turmeric powder and deghi mirch. Mix all the ingredients well and keep it aside for 30 to 40 minutes.

Step 2-  Take a pan and add some ghee. You can even use oil if you do not have the option of ghee. Add all the dry masalas, add some boiled onion paste and mix it well on a medium flame until the onion paste gets slightly brown. Take the blanched tomato puree, mix it well on a medium flame. Then add the chicken pieces and the dry masalas. To give flavor to the dish, add turmeric, Kasturi methi, deghi mirch for the color, and some salt. Add the cashew paste to make the consistency thicker along with half a cup of water. Cover it for 15 minutes and let the chicken roast. Once you cook the chicken you can roast a few pieces more to make it drier.  This will then be added on the main dish

Step 3- Whisk the eggs. Add some oil along with the dry masalas and mix it well to form an omelette mixture

Step 4- Use a round cylindrical object, grease it with some oil and leave it on the pan. Add the omelette mixture into the cylindrical object and make sure the omelette is half cooked. You then add the roasted chicken pieces on top of the omelette and cook it for 15 minutes. You can also learn How To Make Egg Biryani At Home  So, now your lovely Chicken Patiala is ready. This is a simple and easy recipe to make at home. And I am sure the burst of flavours will definitely keep your tummy happy.