Awadhi Style Chicken Khorma

  1. Heat 2 tbsp ghee +  2 tbsp canola oil
  2. Throw in 2 large sliced onions and cook till soft
  3. Throw in 15 cashew nuts and cook till the onions are brown
  4. Remove from heat, cool and blend to a paste using some water
  5. In the same wok, heat 1 tbsp ghee + 1 tsp canola oil. Throw in 1 tsp Shah Jeera (black cumin seeds), 1 black cardamom and 1 pinch of mace
  6. Add 2 tbsp ginger garlic paste and a splash of water. Cook noisily for 2 min.
  7. Chuck in your chicken. Use skinless chicken on the bone. I used 600 gm chicken thighs and drumsticks cut into medium pieces.
  8. On high heat, cook the chicken till you see light browning on all sides. You just want to sear it lightly on the outside. Should take about 5 min.
  9. Remove the chicken from the wok and let it rest in front of the TV
  10. To the same wok, add the blended onion-cashew paste and cook on high heat for 2 min. Add a splash of water if you think it’s starting to stick to the bottom of the wok.
  11. Time to hit it with some powdered spices – 1/2 tsp turmeric, 1 heaped tsp Kashmiri Red Chilli, 3 tsp ground coriander, 1 tsp Garam Masala powder
  12. Cook well, till the whole mixture looks shiny
  13. Bring back the chicken from the TV room and gently fling it into the wok
  14. Add 2 tbsp yoghurt and 1 tbsp Pandan / Keora water. Season with salt and mix well.
  15. Slam a lid on top and let the chicken cook on low heat for 25 min
    Give it a stir once in between but pretty much let it do its thing.
  16. Garnish with a few dollops of fresh cream, slit green chillies and julienned ginger
  17. Serve with naan, pulao or apple pie

Over and out!

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