Patiala Chicken

Recipe #1

Ingredients

• 2 eggs

• 1/3 cup, coriander leaves, chopped

• Salt and freshly ground black pepper, to taste

• Butter, approximately 1 stick

• 3 tbsp, vegetable oil

• 2 tsp, cumin seeds

• 1/4 cup, finely chopped onions

• 1 tbsp, ginger–garlic paste

• 1 tbsp garam masala

• 2 tsp turmeric powder (1 tsp for the eggs and 1 tsp for the gravy)

• 2 tsp chili powder (same as above)

• 2 chicken breasts, diced

• 1 cup, tomato puree

• 2 tsp dried fenugreek leaves (kasuri methi)

• 1/2 cup, cream (with a bit for the eggs) (1)

• 1/4 cup, cheese

Method

• In a skillet over medium heat, add the butter and eggs. (2)

• Season the eggs with salt, pepper, turmeric, and chili powder, and mix well.

• Stir in the coriander and cream, and set aside once the eggs are cooked.

• In the same pan, add the oil and let it heat up; then, add the cumin seeds.

• Once the seeds start to pop, add the onions and ginger–garlic paste and fry until the onions are translucent.

• Stir in the remaining chili powder and turmeric, and add the garam masala to the mix.

• Add the chicken and season with salt. Stir to coat the chicken with the spices.

• Once the chicken starts to cook, add in the tomato puree and let it cook for 10 to 15 minutes, or until the chicken is cooked all the way through.

• Add the dried fenugreek leaves (3) and the cream, stirring well to make sure everything melds together.

• Finally, return the eggs to the pan, add some cheese and coriander to garnish, check to make sure the salt is okay (and add more if need be) and serve hot with rice or breads. (4)

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