From Our Kitchen

Chicken Awadhi

Name: Chicken Awadhi
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Ingredients: 800 g chicken pieces; 10 cashew nuts; 10 almonds; 1 tbsp chironji; 1 tbsp poppy seeds (khus khus); 1 tbsp melon seeds; 1/4 cup milk; 1 cup fried onions (birista); 1/3 cup curd / yoghurt; few strands saffron, soaked in 2 tbsp warm water; 1/4 cup yoghurt (for marinade); 1/4 tsp turmeric powder; 1 tsp red chilli powder; 2 tbsp ghee; 1 raw onion, pureed; 2 tbsp ginger garlic paste; 3 tbsp Kardemome Awadhi Masala; 1/2 cup hot water; 1 tbsp butter; to taste salt

A Lucknowi royal delicacy — tender chicken in a nut-and-saffron cream gravy inspired by the Awadhi kitchen. The nut paste and fragrant Kardemome Awadhi Masala make it extraordinary.

Ingredients

Servings

800 g chicken pieces
10 cashew nuts
10 almonds
1 tbsp chironji
1 tbsp poppy seeds (khus khus)
1 tbsp melon seeds
1/4 cup milk
1 cup fried onions (birista)
1/3 cup curd / yoghurt
few strands saffron, soaked in 2 tbsp warm water
1/4 cup yoghurt (for marinade)
1/4 tsp turmeric powder
1 tsp red chilli powder
2 tbsp ghee
1 raw onion, pureed
2 tbsp ginger garlic paste
3 tbsp Kardemome Awadhi Masala
1/2 cup hot water
1 tbsp butter
to taste salt

Method

Grind cashews, almonds, chironji, poppy seeds, melon seeds and milk into a fine paste (about 1/2 cup paste). Set aside.
Grind 1 cup fried onions with 1/3 cup curd into a smooth paste. Set aside.
Marinate chicken with salt, turmeric, red chilli powder and 1/4 cup yoghurt for 30 minutes.
In a pan heat 2 tbsp ghee. Add the raw onion paste and ginger garlic paste. Sauté for 2 minutes.
Add the marinated chicken and cook for 10 minutes. Add 3 tbsp Kardemome Awadhi Masala and mix well.
Add the nut-seed paste, then the fried onion-curd paste. Add 1/2 cup hot water and salt. Cover and cook until chicken is done.
Add saffron water and 1 tbsp butter. Serve hot with naan or jeera rice.

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