Chicken Patiala

🛒 Ingredients

• Boneless Chicken 125 g · 206 kcal
• Onions 74 g · 30 kcal
• Tomatoes 75 g · 14 kcal
• Ginger-Garlic Paste 7 g · 6 kcal
• Cashews 10 g · 55 kcal
• Heavy Cream 30 g · 102 kcal
• Plain Yogurt 15 g · 9 kcal
• Green Chilies 4 g · 2 kcal
• Fresh Cilantro 3 g · 1 kcal
• Vegetable Oil 11 g · 99 kcal
• Turmeric Powder 1 g · 3 kcal
• Red Chili Powder 1 g · 3 kcal
• Coriander Powder 2 g · 6 kcal
• Cumin Powder 1 g · 3 kcal
• Garam Masala 1 g · 3 kcal

👨‍🍳 Instructions

1. Cut chicken into bite-sized pieces and marinate with half of the ginger-garlic paste, half of the plain yogurt, turmeric powder, and salt. Set aside for at least 15 minutes.
2. Heat vegetable oil in a pan, add chopped onions and sauté until golden brown. Then add the remaining ginger-garlic paste and green chilies, cooking for 2-3 minutes.
3. Add chopped tomatoes, red chili powder, coriander powder, cumin powder, and a pinch of sugar to balance the flavors. Cook until the tomatoes soften and the oil separates.
4. Grind the soaked cashews into a fine paste with a little water. Add this cashew paste to the tomato-onion base and cook for 5 minutes, stirring continuously to prevent sticking.
5. Add the marinated chicken to the gravy, mix well, cover, and cook on low heat for 15-20 minutes or until the chicken is tender and fully cooked.
6. Stir in the heavy cream and garam masala, simmer for another 2-3 minutes. Garnish with fresh cilantro before serving hot with naan, roti, or rice.