Famous Palace Duo Combination Platter Recipe
Make Famous Palace Duo Combination Platter Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Curry (Butter Chicken-style)
Crispy Side — Samosa-Style Potato Cakes
Accompaniments & Assembly
Method
Curry (Butter Chicken-style)
- 1
Marinate chicken
In a bowl combine yogurt, garlic paste, ginger paste, ground cumin, ground coriander and 0.5 tsp kosher salt. Add chicken pieces, toss to coat, cover and refrigerate for at least 30 minutes or up to 4 hours.
- 2
Brown chicken
Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add marinated chicken in a single layer (shake off excess marinade) and cook until lightly browned but not fully cooked, about 3–4 minutes per side. Work in batches if needed. Transfer chicken to a plate.
- 3
Make curry base
Reduce heat to medium and add remaining 2 tablespoons butter to the same skillet. Add finely chopped onion and sauté until soft and golden, about 6–8 minutes. Stir in minced garlic and ginger and cook 1 minute. Add turmeric, 1 tsp ground cumin, 1 tsp ground coriander, paprika and cayenne; cook 1 minute until fragrant.
- 4
Add tomato and simmer
Pour in tomato purée, scraping any browned bits from the pan. Simmer gently for 8–10 minutes until the sauce darkens and thickens slightly.
- 5
Finish curry
Return browned chicken and any accumulated juices to the skillet. Add 2–4 tablespoons water if sauce is too thick. Simmer gently, covered, for 10–12 minutes until chicken is cooked through (internal temp 165°F / 74°C). Stir in heavy cream, garam masala, fenugreek leaves (if using) and remaining 0.75 tsp kosher salt. Simmer uncovered 2–3 minutes to meld flavors. Taste and adjust salt or cayenne if needed. Garnish with chopped cilantro before serving.
Crispy Side — Samosa-Style Potato Cakes
- 6
- 7
Prepare spiced filling
While potatoes cook, heat 2 tablespoons of the vegetable oil in a skillet over medium heat. Add mustard seeds and cumin seeds and cook until they begin to pop, about 30 seconds. Add chopped onion, green chili (if using), minced garlic and minced ginger; sauté until softened, about 3–4 minutes. Stir in ground coriander, ground cumin, turmeric, chili powder and amchur (or lemon juice) and cook 1 minute more.
- 8
Combine & form cakes
Add the spiced onion mixture to the mashed potatoes along with chopped cilantro, 1 tsp salt and 2 tablespoons flour. Mix until evenly combined; the mixture should hold together—add another tablespoon flour if too wet. Divide into 6 equal portions and form into flattened rounds about 2.5–3" wide and 1/2" thick.
- 9
Pan-fry potato cakes
Heat remaining 6 tablespoons (about 3/8 cup) vegetable oil in a large nonstick skillet over medium heat. Fry potato cakes in batches, 3–4 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate and season lightly with salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining cakes.
Accompaniments & Assembly
- 10
Cook rice
Rinse basmati rice under cold water until water runs clear. Combine rice, 1.5 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.
- 11
- 12
