Chicken Curry Lucknowi Style Recipe
Ingredients
- 2 pounds of chicken cut into cubes
- 1 big onion fried till browned and then blended into a smooth paste
- 1/3 cup of cashew nut paste soak cashews in warm water and blend
- ¼ cup tomato paste or puree
- 3 tablespoons of ghee
- ½ cup heavy cream
- 3 green chilis slit
- 3 cloves
- 3 cardamom pods
- 2 bay leaves
- 1 cinnamon stick
- Cilantro chopped for garnish
For the marinade:
- ¾ cup of yogurt
- 2 tablespoons of ginger-garlic paste
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- 1 ½ teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- Salt and pepper
Instructions
- Assemble your ingredients.
- In a bowl or Ziplock bag, add all the ingredients under marinade
- Add the chicken to the bowl or bag and mix well, till the chicken is covered in the spices. Set aside from 1 hour to 24 hours.
- In a big saucepan, heat the ghee
- Add the green chilis, cloves, cardamon, bay leaves and cinnamon. Fry till fragrant.
- Now add the chicken pieces and let it cook on low heat, turning them over till they start to brown
- Add the onion paste, the cashew nut paste and the tomato paste. You can add a little bit of water to thin it out. Give it a good stir till everything is well combined.
- Close the lid and let it cook for about 20 mins.
- Uncover, stir and add in the heavy cream and salt. Let it all simmer together for about 5 minutes.
- Take it off heat and garnish with cilantro.
Video
Nutrition
Calories: 360kcal | Carbohydrates: 21g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 62mg | Sodium: 1181mg | Potassium: 371mg | Fiber: 3g | Sugar: 5g | Vitamin A: 920IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 3mg