An integral part of every Royal banquet this dish portrays the true nuances of the Lucknowi Nawabs. Light, silky very fragrant curry.

Prep: 30 min
Cook: 30 min
Number of Portions: 04

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

Method

  • Clean the chicken, apply salt and keep aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Now remove from fire and strain the curry. Keep the chicken pieces separate.
  • Bring back on fire the strained curry and add cashew paste, kewra, rose water and javtri and green cardamom powder.

Notes

Cashew nut paste is used for thickening of the curry.