Name: Murgh Awadhi Korma recipe by Alka Jena at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 5 tbsp ghee/oil; 1/2 tsp black cumin; 1 bay leaf; 1 inch - cinnamon; 5 green cardamom; 5 cloves; 2 tbsp ginger garlic paste; 500 gms - chicken boneless or with bones; Salt to taste; 1 tsp turmeric; 1 tsp - red chilli powder; 2 tsp - coriander powder; 200 ml - yogurt; 5 tbsp - Brown onion paste (fry 3-4 onions till brown and make a paste with water); 3 tbsp - Brown cashew paste (fry the cashews and make a paste with water); 2 tbsp Amul Cream; 1 tsp - saffron in 1 tbsp milk; 50 ml Kewra water; A few coriander leaves for garnishing

ABOUT Murgh Awadhi Korma RECIPE

India is the land of several delicious delicacies and today many cuisines of Indian food are popular especially the Royal Cuisines which has made Indian food highly popular in the West and South Eastern regions of the globe. One such cuisine is the Awadhi Cuisine – a unique offering from the city of Lucknow in Uttar Pradesh. This unique cuisine originated from Awadh- a part of Uttar Pradesh. Today, it is still popular as it was in the ancient periods when the Royals ruled India. The cooking procedure of the Awadhi Cuisine in Lucknow is similar to those in Central Asia, Northern India and Central-South Asia.

Ingredients Serving: 4

5 tbsp ghee/oil
1/2 tsp black cumin
1 bay leaf
1 inch - cinnamon
5 green cardamom
5 cloves
2 tbsp ginger garlic paste
500 gms - chicken boneless or with bones
Salt to taste
1 tsp turmeric
1 tsp - red chilli powder
2 tsp - coriander powder
200 ml - yogurt
5 tbsp - Brown onion paste (fry 3-4 onions till brown and make a paste with water)
3 tbsp - Brown cashew paste (fry the cashews and make a paste with water)
2 tbsp Amul Cream
1 tsp - saffron in 1 tbsp milk
50 ml Kewra water
A few coriander leaves for garnishing

Instructions

Wash the chicken and keep aside.
Soak the saffron in the warm milk.
Fry the onions till brown. Let it cool and then grind it to a fine paste and keep aside.
Fry the cashew nuts and then grind it to a fine paste.
Heat oil in a pan, add black cumin, bay leaf, cinnamon, green cardamom and cloves. When they crackle, add ginger garlic paste.
Cook for 2 minutes and add chicken, cook for another 5 minutes. Add turmeric, red chilli powder, coriander powder, salt and cook with a little water in between till the oil surfaces.
Once done, add whisked yogurt and keep stirring till you reduce the yogurt.
Add brown onion paste along with some boiling water and cook till the oil surfaces. Stir in the cashew paste and cook under slow flame till chicken is cooked completely.
Once done add kewra water and saffron milk.
Stir in the fresh cream and sprinkle some coriander leaves. Serve hot with Roti, Naan or Parathas.

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