On a recent trip to India, we were recommended to try Chicken Patiala – what impressed me was how the dish was plated, served wrapped in a thin omelette. As soon as I got home, I started to develop this recipe, and I can tell you, this one is a keeper! Check it out for yourself!

Chicken Patiala is a rich and flavorful dish from the northern regions of India, specifically the Punjab area. It’s known for its creamy and spicy gravy, often served with fried Omelette batter. You can find Chicken Patiala at many Indian restaurants, especially those that serve North Indian or Punjabi cuisine. But follow my recipe video and you can make this in your own home.

You can also make this ahead by storing the cooked Chicken and gravy separately and then just making the Omlette before serving.

Chicken Patiala

Print Recipe Pin Recipe

Ingredients
  

  • Chicken & marinde
  • 400 gms boneless Chicken
  • 1/4 tsp Salt
  • 1/4 tsp Haldi
  • 1/2 tsp Chilli powder
  • 1/2 tsp Cumin powder
  • 1/4 tsp Kasuri Methi dried Fenugreek
  • 1 tbsp Yogurt
  • Gravy
  • Oil
  • 1 tbsp Cumin seeds
  • 1 cup chopped Onion
  • 1 tsp finely minced Chilli
  • 2 tbsps chopped Garlic
  • 2 tbsps chopped Ginger
  • 1 tsp Ginger julienne
  • 1 tsp Ginger Garlic paste
  • 1/2 tsp Haldi
  • 1/2 tsp Chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1.5 cups pureed Tomatoes

Instructions
 

  • Marinate the Chicken with the marinade ingredients and keep aside
  • Heat the oil and add the Onion and allow it to sweat
  • Add the Chilli, chopped Garlic & Ginger and the julienne of Ginger and saute
  • Add the Ginger & Garlic paste and allow it to cook off
  • Add all the powdered spices and before they start to burn add the Tomato puree
  • Typically this tends to splatter so keep your lid handy
  • Add marinated Chicken – cook – 5 – 7 mins
  • Add 1 cup hot Water – this is just tap water hot, it helps the Chicken get tender
  • Cover cook for 6 mins stirring in between
  • Add Salt to taste
  • Add 3 tbsps Cashew paste (This is made by soaking Cashews in hot water and then grinding them)
  • Add 2 tbsps Butter
  • Add 1-2 tbsps chopped Coriander
  • Add pinch Garam Masala
  • Add 2 tbsps Cream
  • Separate and reserve Gravy and continue drying up the Chicken
  • Add a pinch of Garam Masala & Kasuri methi to the Chicken & keep aside
  • You will need 4 eggs, add 2 at a time to make this Omelettes
  • Add Salt & Pepper & beat the Eggs
  • Oil your pan and pour the beaten egg in
  • Allow it to set
  • Add half the Chicken mixture and fold in the Omelette on both sides
  • Add some of the liquid gravy to flavour the Omelette and serve
  • Repeat with the other two Eggs