Name: CHICKEN PATIALA SHAHI
Prep time: PT0HM
Cook time: PT0HM
Ingredients: 1.5 kilograms Chicken; 1/2 cup Yogurt; 1/2 teaspoon Ginger paste; 1/2 teaspoon Garlic paste; 1/2 teaspoon Turmeric powder; 1/2 teaspoon Red chilli powder; 1/2 teaspoon Black pepper powder; Salt; 1/3 cup Cooking oil; 3 Green cardamom; 3 Cloves; 1 Cinnamon; 1 teaspoon Cumin seeds; 1 tablespoon Ginger paste; 1 tablespoon Ginger paste; 3 Red onions; 1 teaspoon Red chilli powder; 1/2 teaspoon Turmeric powder; 1 tablespoon Coriander powder; 2 Tomatoes; 1 cup Fenugreek leaves; 1 Onion; 1 Green capsicum; 1/3 cup Cashew paste; 1/4 teaspoon Garam masala powder; 1/2 tablespoon Ginger; 1/4 cup Fresh cream

Instructions

Marinate the chicken pieces in yogurt, ginger and garlic pastes, powdered spices (chilli, turmeric and black pepper), and sea salt. Let it rest for 30 minutes.
Turn your instant pot to sauté. Heat the oil and add the whole spices.
When the spices sizzle, add the ginger and garlic pastes. Fry for a minute.
Follow with the chopped red onions. Fry the onions until they turn reddish-brown.
Tip in the tomatoes and the powdered spices (chilli, turmeric, and coriander). Cook until the tomatoes are soft. Add a few splashes of water to keep the masala from sticking.
Add the marinated chicken sauté. Open the pot and add the chopped fenugreek (methi) leaves, diced red onion, and diced green pepper. Fry for a minute.
Follow with the cashew paste. Add a quarter cup water if needed and cook for 8-10 minutes. Add garam masala powder, ginger juliennes, and fresh cream.

CHICKEN PATIALA SHAHI

CHICKEN PATIALA SHAHI

Ingredients

For marinating the chicken

For cooking the chicken

Instructions

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