Directions
An integral part of every Royal banquet this dish portrays the true nuances of the Lucknowi Nawabs. Light, silky very fragrant curry.
Ingredients
- Chicken on the bone – 500 gms
- oil -150ml
- Cinnamon 1 long – 2nos
- Green cardamom – 8 nos
- Ginger paste – 100 gms
- Coconut milk – 400 ml
- Turmeric -2tsp
- Red chilly powder – 2tsp
- Yogurt – 250gms
- Brown cashewnut paste -75gms
- Rose water – 2tsp
- Salt – to taste
- Shahi Jeera – 1tbsp
- Cloves- 5 nos
- Bayleaf – 1 no
- Garlic paste – 100 gms
- Yellow chilly powder – 2tsp
- Coriander powder -2tbsp
- Brown onion paste -150 gms
- Kewra water – 2tsp
- Javtri powder -1tsp
Steps
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1
Done
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Clean the chicken, apply salt and keep aside. |
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2
Done
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Heat a thick bottom handi, add oil. Add green cardamom, shahi jeera, cinnamon cloves and bayleaf. When the spices crackle add ginger and garlic paste. |
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3
Done
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Separately mix with little water some salt, turmeric, yellow chilly powder, red chilly powder and coriander powder. Add this to the handi. Cook till oil surfaces. |
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4
Done
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Now increase the heat and quickly pour the whisked yogurt, stirring continuously. Do not stop until yogurt comes to a boil. Now cook again till oil surfaces. |
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5
Done
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Add the chicken and bhuno it. Add little water if required. Then add 1/2 cooked add brown onion paste and saute. Add sufficient water and bring to a boil. Keep the consistency thick. |
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6
Done
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Now remove from fire and strain the curry. Keep the chicken pieces separate. |
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7
Done
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Bring back on fire the strained curry and add cashew paste, kewra, rose water and javtri and green cardamom powder. |
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8
Done
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NotesCashew nut paste is used for thickening of the curry. |
