Awadhi cuisine is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and Northern India as well. The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods.
Korma is actually the Indian name for the technique of braising meat. It originated in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are also mild, containing little or no cayenne or chillies. There are both vegetarian(navratan korma) and non-vegetarian (chicken, lamb, beef & fish korma) varieties of korma. Murgh Awadhi Korma is a classic from Lucknow.
Don't get overwhelmed by the list of ingredients, as most of them are fairly available in an Indian kitchen. This korma is actually easy to put together and a guaranteed "crowd pleaser".
Murg Awadhi Korma
Adapted from here
Ingredients:
1 kg Chicken (boneless)
To taste Salt
1 tsp Turmeric powder
For frying Oil
5 - 6 nos. Onions (finely sliced)
150 gm Cashewnuts
20 gm Turmeric powder
15 gm Red chilli powder
30 gm Coriander powder
2 - 3 nos. Bay leaf
1 inch piece Cinnamon
4 - 5 pods Green cardamom
4 -5 nos. Cloves
10 nos. Black peppercorns
2 flakes Mace
1 tsp Shahi Jeera
1 tbsp Garlic paste
1 tbsp Ginger paste
2 nos. Green chillies (slit lengthwise)
250 gm Curd (whisked properly)
10 ml Rose water
10 ml Kewra water
2 drops Mitha Ittar
A pinch Green Cardamom powder
A pinch Mace powder
Method:
In a mixing bowl, combine the chicken pieces with 1 tsp salt and turmeric powder and keep aside to marinate.
Heat oil in a kadhai, add sliced onions and fry on a medium flame till onions are light golden. Remove and drain on absorbent paper.In the same oil, add cashews, fry till light golden, remove and drain on absorbent paper.
Grind the onions and cashews separately to smooth pastes.
In a small mixing bowl, combine the turmeric powder, red chilli powder and coriander powder with 1½ tbsp water to form a paste. Keep aside.
Heat some of the oil (in which onions & cashews were fried) in a large frying pan, add bay leaf, cinnamon, green cardamom, cloves, peppercorns, mace and shahi jeera. When spices crackle, add ginger-garlic paste, the turmeric-chilli-coriander paste, green chillies and sauté till oil separates.
Mix in the beaten curd and keep stirring continuously to prevent the mixture from curdling. Cook till oil separates.
Add marinated chicken and cook for 5 to 6 minutes. Mix in 4 tbsp onion paste and cook for 7 to 8 minutes. Add about 30 gm cashew paste with about 200 ml water and cook for 10 to 15 minutes or till chicken is done. When done, remove the chicken from the gravy.
Heat the gravy in a saucepan, mix in rose water, kewra water and mitha ittar and cook for about 30 seconds. Add cardamom powder and mace powder and immediately remove from flame. Add chicken and serve hot.
Korma is actually the Indian name for the technique of braising meat. It originated in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are also mild, containing little or no cayenne or chillies. There are both vegetarian(navratan korma) and non-vegetarian (chicken, lamb, beef & fish korma) varieties of korma. Murgh Awadhi Korma is a classic from Lucknow.
Don't get overwhelmed by the list of ingredients, as most of them are fairly available in an Indian kitchen. This korma is actually easy to put together and a guaranteed "crowd pleaser".
Murg Awadhi Korma
Adapted from here
Ingredients:
1 kg Chicken (boneless)
To taste Salt
1 tsp Turmeric powder
For frying Oil
5 - 6 nos. Onions (finely sliced)
150 gm Cashewnuts
20 gm Turmeric powder
15 gm Red chilli powder
30 gm Coriander powder
2 - 3 nos. Bay leaf
1 inch piece Cinnamon
4 - 5 pods Green cardamom
4 -5 nos. Cloves
10 nos. Black peppercorns
2 flakes Mace
1 tsp Shahi Jeera
1 tbsp Garlic paste
1 tbsp Ginger paste
2 nos. Green chillies (slit lengthwise)
250 gm Curd (whisked properly)
10 ml Rose water
10 ml Kewra water
2 drops Mitha Ittar
A pinch Green Cardamom powder
A pinch Mace powder
Method:
In a mixing bowl, combine the chicken pieces with 1 tsp salt and turmeric powder and keep aside to marinate.
Heat oil in a kadhai, add sliced onions and fry on a medium flame till onions are light golden. Remove and drain on absorbent paper.In the same oil, add cashews, fry till light golden, remove and drain on absorbent paper.
Grind the onions and cashews separately to smooth pastes.
In a small mixing bowl, combine the turmeric powder, red chilli powder and coriander powder with 1½ tbsp water to form a paste. Keep aside.
Heat some of the oil (in which onions & cashews were fried) in a large frying pan, add bay leaf, cinnamon, green cardamom, cloves, peppercorns, mace and shahi jeera. When spices crackle, add ginger-garlic paste, the turmeric-chilli-coriander paste, green chillies and sauté till oil separates.
Mix in the beaten curd and keep stirring continuously to prevent the mixture from curdling. Cook till oil separates.
Add marinated chicken and cook for 5 to 6 minutes. Mix in 4 tbsp onion paste and cook for 7 to 8 minutes. Add about 30 gm cashew paste with about 200 ml water and cook for 10 to 15 minutes or till chicken is done. When done, remove the chicken from the gravy.
Heat the gravy in a saucepan, mix in rose water, kewra water and mitha ittar and cook for about 30 seconds. Add cardamom powder and mace powder and immediately remove from flame. Add chicken and serve hot.
I m linking this post to the blog-hop event Cook Like a Star, organised by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and me, Anuja of Simple Baking. You can also join us in this event by simply cooking or baking any recipe (from the contestants, judges or even sponsors) from any MasterChef website (any countries) or cookbook and blog-hop with us for the whole month of September 2012. For more details, check here.
Here are my other blogger friends who have joined us in this blog-hop. Please visit their blogs to watch more of their 5 star recipes.
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