Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

Tastes of royalty

Murgh Awadhi Korma is a classic from Lucknow.

1 kg boneless chicken without skin

100 gm yoghurt

20 gm ginger-garlic paste

50 gm onion, fried till brown and then made into a paste

850 gm cashew nut paste

2 gm garam masala

Pinch of powdered green cardamom

1/4 gm saffron

White pepper powder to taste

Salt to taste

50 gms yellow chilli powder

Few drops of Kewra water

50 gm roasted gram flour powder

5 gm chopped green coriander

3 cloves

Pinch of nutmeg powder

3 green cardamoms

2 black cardamoms

1 cinnamon stick

2 bay leaves

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.

Culinary art

According to Dinesh Lal, executive sous chef, there is a 400-year-old history behind the culinary delights of Hyderabadi food. It evolved in the kitchens of the Nizams, who elevated the cuisine to a sublime art form. Hyderabad cuisine is influenced by Telugu cuisine that uses a lot of rice and spices. In the good old days, the food was called Ghizaayat. Many of the recipes were a closely-guarded secret of the nobles.

Printer friendly page  
Send this article to Friends by E-Mail