Chicken Patiala | Version 1

I truly feel this is one curry that deserves to be mentioned alongside a butter chicken or a korma. Its rich creamy and nutty taste makes it a delectable eat with naan, roti or rice... or just by itself!! It also calls for large chunks of peppers and onion towards the end to give it that extra texture. But the key ingredient to the curry is cashews, make sure that's not omitted. Give it a try, you'll absolutely love it!

Ingredients:

Marinade
2 kg chicken legs
2 cups yogurt
1 tbsp turmeric powder
2 tbsp kashmiri red chilli powder
1/2 tbsp coriander powder
1/2 tbsp roasted cumin powder
kasoori methi (dried fengreek leaves)
salt
2 tsp ginger garlic paste

Curry
1/4 cup oil
Whole spices
a. 2 dried red chillies
b. 3 green cardamoms
c. 1/2 stick of cinnamon
d. 4 cloves
e. 1/2 tbsp cumin seeds
1 tbsp ginger garlic paste
1 cup crushed tomatoes
1 cup fried onions
hot water
1 large bell pepper (150g)
1 large onion (250g)
2-3 green chillies
1/2 cup cream
1/2 cup cashew paste
1 tsp garam masala powder
fresh coriander

Steps:
1. Mix all ingredients of marinade. Set aside.
2. Add oil to a pan on medium heat.
Temper with the whole spices.
3. Add the ginger garlic paste and the tomatoes. Saute until the raw smell of garlic goes away.
4. Add the fried onion with some hot water. Mix well.
5. Add the marinated chicken. Give it a good stir. Cover & cook for 10 mins.
6. Add the peppers, onions and green chillies. Mix, cover & cook for 10 mins.
7. Mix in the cream, cashew paste, garam masala & fresh coriander. Cover & cook 10 mins.
8. Optional: add more fried onion, cream and coriander before serving with naan.