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QUICK FIX -- CHEF SACHIN JOSHI

Murg Awadhi korma

Photo: H. Satish

Royal delicacy A speciality of Awadh

Ingredients

Chicken broiler: 1

Ghee: 100gm

Cloves: 3gm

Big cardamom: 4-5

Small cardamom: 4-5

Cinnamon: 2-3 gm

Coriander powder: 25 gm

Ginger: 15 gm

Garlic: 10 gm

Curd: 150 ml

Cashewnuts: 100 gm

Onions: 50 gm

Red chilli powder: 5gm

White pepper powder: 2gm

Fresh green coriander: 20gm

Cream for garnishing: 20ml

Almonds: 4-5

Potli masala: 10 gm

Method:

Remove the chicken skin and cut into 10 pieces.

Peel ginger and garlic and make a fine paste. Slice 100 gm onion and fry in oil till golden brown.

Roast 100 gm broken cashewnuts till golden brown.

Blanch the almonds in hot water, remove the skin, cut into thin slice and roast it.

Chef Sachin Joshi started his career with Mumbai Oberoi in 1992 and joined the Taj Group in 2001. After having worked at various hotels across the country, Sachin is set to make the newly opened Spice Junxion at Taj Deccan a diners’ destination. The restaurant will serve a menu that’ll have the tastes from Andhra Pradesh, Kerala, Tamil Nadu, Karnataka, Hyderabad and Telangana. Chef Sachin Joshi also specialises in French, Italian and Lebanese cuisine.

Wash and chop fresh coriander leaves finely.

In a cooking pot, put the ghee, whole garam masala (cloves, small and big cardamoms, cinnamon) and allow it to crackle.

Then add the coriander powder, red chilli powder, potli masala, ginger garlic paste and curd. Saute well.

Add the chicken pieces and cook.

Prepare the paste of the roasted cashewnuts and brown onions.

When the chicken leaves the oil, add the brown onion and cashewnut paste in the chicken.

Adjust for seasoning and garnish with cream, chopped fresh coriander and roasted almond flakes.

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