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Tastes of royalty
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A cashew nut-based chicken curry will leave you licking your lips
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Murgh Awadhi Korma is a classic from Lucknow.
Murg Awadhi Korma Ingredients
1 kg boneless chicken without skin
100 gms yoghurt 20 gms ginger-garlic paste
50 gms onion, fried till brown and then made into a paste
850 gms cashew nut paste
2 gms garam masala A pinch of powdered green cardamom
1/4 gms saffron
White pepper powder to taste
Salt to taste
50 gms yellow chilli powder
A few drops of Kewra water
50 gms roasted gram flour powder
5 gms chopped green coriander
3 cloves
A pinch of nutmeg (javitri) powder
3 green cardamoms
2 black cardamoms
1 cinnamon stick
2 bay leaves.
Method
Clean and cut the chicken into small pieces. Brown the onions and cashew nut separately. Make a fine paste. Wash and chop the green coriander leaves.
Heat the oil in a handi and add cloves, small cardamom, bay leaf and cinnamon stick and sauté till it starts to crackle. Now add the ginger-garlic paste, chicken pieces and let it cook for five minutes. Add the brown onion paste, roasted gram flour, salt and white pepper. Cook till the chicken is almost cooked. Add to it the yellow chilli powder, garam masala, and the beaten curd and cook for a few seconds.
Add the cashew nut paste and cream. Before serving add the saffron and a pinch of nutmeg and cardamom powder.
Garnish it with chopped coriander leaves and serve hot.
(Chef Shiva Nand Kain spoke to Nandini Nair. He can be reached at snkain@jaypeehotels.com)
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