Awadhi Chicken Korma

Name: Awadhi Chicken Korma
Total time: 5100 s
Yield: Serves 6 servings
Ingredients: 2.2 lbs chicken (about 1 kg); 1 cup thick plain yogurt (240 ml); 4 –6 large onions, finely chopped; 1 tablespoon garlic paste; 1 tablespoon ginger paste; 1 tablespoon mixed nuts (cashews, almonds, charoli nuts, melon seeds) in equal amounts; For tempering:; 2 bay leaves; 4 green cardamom pods; 5 whole cloves; 6 black peppercorns; 1 whole mace flower; Salt to taste; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground red chili powder; 1/3 teaspoon crushed black pepper; 1 tablespoon Kashmiri red chili powder; 1 teaspoon roasted cumin powder; 2 –3 tablespoons ghee (clarified butter); 1/2 cup warm milk (120 ml) for soaking nuts; 1 tablespoon rose water; 1 tablespoon kewra water; Refined oil or ghee, as needed, for frying onions; 1/2 teaspoon dried fenugreek leaves (kasuri methi, optional); For smoking: 1 piece charcoal, ghee, 2 cloves; Some chopped fresh cilantro

Mithu Roy @cook_14544357

Lko

There are many different chicken korma recipes from various regions, but its origins trace back to the Nawabs of Lucknow, who created this dish. They gave a unique twist to meat dishes by blending them with spices, milk, yogurt, cream, and nuts, adding a touch of sweetness and a distinct flavor. Today, I am trying to make that same traditional chicken korma. I hope you all enjoy it.

Mithu Roy @cook_14544357

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Ingredients

1 hour 25 minutes

Serves 6 servings

2.2 lbschicken (about 1 kg)
1 cupthick plain yogurt (240 ml)
4–6 large onions, finely chopped
1 tablespoongarlic paste
1 tablespoonginger paste
1 tablespoonmixed nuts (cashews, almonds, charoli nuts, melon seeds) in equal amounts
For tempering:
2bay leaves
4green cardamom pods
5whole cloves
6black peppercorns
1whole mace flower
Salt to taste
1/2 teaspoonground turmeric
1/2 teaspoonground red chili powder
1/3 teaspooncrushed black pepper
1 tablespoonKashmiri red chili powder
1 teaspoonroasted cumin powder
2–3 tablespoons ghee (clarified butter)
1/2 cupwarm milk (120 ml) for soaking nuts
1 tablespoonrose water
1 tablespoonkewra water
Refined oil or ghee, as needed, for frying onions
1/2 teaspoondried fenugreek leaves (kasuri methi, optional)
For smoking: 1 piece charcoal, ghee, 2 cloves
Some chopped fresh cilantro

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Steps

1 hour 25 minutes

1

First, fry the chopped onions in oil or ghee until golden brown, then blend them into a paste.
2

Soak the mixed nuts in warm milk for 15–20 minutes, then blend into a smooth paste.
3

Heat ghee in a large pan or skillet. Add the tempering spices, then add the washed chicken and sear it.
4

Once the chicken is lightly browned, add the ginger and garlic paste. Sauté for 5 minutes.
5

In a separate bowl, whisk the yogurt with turmeric, red chili powder, cumin, and Kashmiri chili powder. Add this mixture to the pan and stir well.
6

Cook the chicken with the spices on low heat, stirring occasionally, until the color and aroma develop. Once the raw smell is gone, add the fried onion paste and nut paste. Mix well.
7

Make sure all the spices coat the chicken pieces and nothing sticks to the pan. Add salt and crushed black pepper. Pour in 1 cup of water, cover, and cook on low heat.
8

Cook until the chicken is tender but the pieces remain whole. If the chicken cooks faster, remove the pieces and cook the curry separately until thickened.
9

When the gravy thickens, add rose water and kewra water. Mix well, remove from heat, and give the dish a smoky flavor by placing a piece of hot charcoal in a small bowl, adding ghee and cloves, and covering the pan for 15–20 minutes.
10

Remove the charcoal, sprinkle dried fenugreek leaves on top, and garnish with cream, fenugreek, or fresh cilantro. Serve hot with roti. Traditionally, korma is served with sheermal, but I served it with regular roti. I’ll share a sheermal recipe next time. Hope you continue to enjoy my recipes!