Patiala Murgh

Chef : Anjum Khan

A delicious onion base recipe that might not be altogether quick but is still simple enough to follow. My suggestion would be to allow the recipe to cook on a medium flame even though it takes a little more time and stirring.

Serves 4

Ingredients:
Chicken – 1 kg, de-skinned
Onion – 5 medium, grated
Tomatoes – 4 large, pureed
Cinnamon – 1 inch
Green Cardamom – 5
Black Cardamom – 2
Cloves – 4
Bay leaves – 2
Ginger paste – 2 tsp
Garlic paste – 2 tsp
Green chili – 4, cut ito quarters
Turmeric powder – 1/2 tsp
Chili powder – 2 tsp
Cumin powder – 1 tsp
Coriander powder – 2tsp
Yogurt – 3 tbsp, whisked smooth
Ghee/Canola oil – 4 tbsp
Salt – to taste
Water – 1 cup approximately
Coriander leaves – 1/2 cup, finely chopped

Equipment required:
Pressure cooker*

Method:

1. On medium flame, in a pressure cooker heat the ghee and add the dry whole garam masala – green cardamom, black cardamom, cloves, bay leaves – and allow to crackle for a minute.
2. Add the grated onions and cook until the onion is golden brown.
3. Add the ginger paste and the garlic paste and saute for a couple of minutes.
4. Add the chicken, turmeric powder, chili powder, cumin powder, coriander powder, green chili and salt to taste; mix to coat all the pieces and saute for a couple of minutes.
5. Add in the pureed tomatoes and cook until the oil seperates. Note: Don’t increase the flame. Allow it to cook on medium flame even though it takes a bit of time.
6. Add the yogurt and mix in well.
7. Add the water and pressure cook for 1 whistle and turn off flame.
8. Once the pressure is completely released, open and heat to thicken gravy.
9. Stir in the coriander leaves.
10. Serve hot with paratha, khubus or chapati.