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An affair so grand!

Real Treat Chicken noorani curry

This is a typical Lucknowi preparation. While it is rather rich, the lemon juice gives it a certain lightness. Lucknowi cuisine is well-known for being aromatic and rich in spices, but it is seldom fiery hot.

Chicken boneless – 100 gms

Coriander (ground) – 2 gms

Cumin (ground) – 3 gms

Red chilli (chopped fine) – 2 gms

Turmeric powder – Half gm

Clove (ground) – Half gm

Salt – 1 gm

Dry nuts - 10 gms

Cashew nut paste - 10 gms

Cooking oil – 10 ml

Fresh ginger (minced) – 5 gms

Garlic (minced) – 3 gms

Onion (diced finely) – 10 gms

Whole cinnamon stick – 1 gm

Bay leaf – Half gm

Cardamom – Half gm

Dry nuts – 1 gm

Fresh tomatoes – 10 gms

Lemon juice – 20 ml

Water – 400 ml

In a pan over medium heat coat hot pan with oil. Toss in coriander and cumin seeds for one to two minutes. Add chilli, turmeric, ginger, garlic, salt, and black pepper.

Fry for another one to two minutes till fragrant. Add onions and cook till golden brown (about 10 minutes stirring continuously so it doesn’t burn).

Add chicken and cook until browned for two to three minutes. Add tomatoes, yogurt, cinnamon sticks, bay leaf, and cardamom pods cook for 10 minutes till it becomes soft and fragrant.

Add water, reduce heat and simmer until liquid is reduced (approximately 20 to 30minutes).

The consistency should be thick and the chicken should be cooked thorough but still tender. Add lemon juice and garnish with fresh coriander leaves and dry nuts.

Serve with basmati rice and minted low fat yogurt.

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