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Chicken Patiala

4 from 1 vote
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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