AWADHI CHICKEN

Ingredients

• Chicken, on bone – 750 gm
• Yogurt – ½ cup
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1 tsp
• Green chillies – 5 to 6
• Pepper powder – 1 tsp
• Onion, sliced – 2 medium size
• Ginger-garlic paste – 1 tsp
• Tomato puree – 3 tsp
• Red chilli powder – 1 tsp
• Garam masala powder – 1 tsp
• Nutmeg powder – a pinch of
• Cashewnut- melon seed paste – 2 tsp
• Thick coconut milk – ½ cup
• A pinch of saffron, soaked in 3 tsp milk
• Black cardamom – 1
• Green cardamom – 2 to 3
• Cinnamon stick – 1 inch long
• Rose water – 1 tsp
• Butter – 1 tsp
• Ghee – 1 tsp
• Salt – to taste
• Sugar – to taste (optional)
• Oil – as required
• Coriander leaves - for garnishing

Method

Take the chicken pieces in a mixing bowl. Add ½ tsp ginger-garlic paste, whisked yogurt, coriander & cumin powder and green chillies. Mix well. Marinate the chicken for at least 30 mins.

Take a pan/ kadai. Heat 2 tsp oil. Fry the sliced onion and ginger garlic paste till golden brown. Take it out and make a fine paste of it when it comes to normal temperature. Keep aside.

Take another pan. Add the marinated chicken and red chilli powder. Add turmeric powder and cook it in high flame till dry. Keep aside.

Heat oil and 2 tsp ghee in a pan/ kadai. Add black & green cardamom and cinnamon stick. When it leaves a nice aroma, add the premade paste. Add tomato puree. Cook it for 5 mins. Add nutmeg powder, pepper powder, salt, sugar and garam masala powder. Stir well. Now add the chicken to it. Add cashewnut-melon paste. Cook it for another 5 mins. Add coconut milk and some warm water. Cook it with covered lid till the chicken becomes soft. Add saffron milk and rose water. Keep it in low flame with covered lid for 2 mins. Garnish with 1 tsp butter and coriander leaves. Enjoy this Awadhi dish with peas pulao / naan.