Shahi Awadhi Murgh Recipe: How to Make Shahi Awadhi Murgh Recipe

Shahi Awadhi Murgh
by Shireen Srivastava

4
serving
23
ingredients
30^min
to prepare
45^min
for cooking

Awadhi cuisine, as we know, has its roots in the Nawabi city of Lucknow. Deeply influenced by the Mughlai style of slow-cooking. This cuisine boasts of a variety of ingredients that compliment each other beautifully to create perfect culinary magic. Presenting, the Shahi Awadhi Murgh is rich in taste, bursting with flavors and meant for people who enjoy the finer things in life. So whether you are entertaining guests or planning to celebrate a special occasion with loved ones, you just can't go wrong with this dish. Cook it with a dash of passion and watch the compliments flow!

Ingredients

1 Kg Chicken 1 Cup Curd

1.5 tablespoon Ginger Garlic Paste 1 teaspoon Turmeric Powder

1 teaspoon Coriander Powder 1 teaspoon Cumin Powder

2 pieces Green Chillies 1 teaspoon Salt

0.5 Cup Pure Ghee 4 pieces Green Cardamoms

4 Cloves 1 pieces Black Cardamom

2 Bay Leaves Cinnamon stick 1 inch long

2 teaspoon Red Chilli Powder 0.5 Cup Tomato Puree

1 Cup Brown Onion Paste/Onion Paste 0.5 Cup Cashew Nuts

0.5 Cup Watermelon Seeds 0.5 teaspoon Green Cardamom Powder

0.5 teaspoon Nutmeg Powder 0.5 teaspoon Garam Masala Powder

1 Cup Warm Coconut Milk

Cooking Steps

Steps

Step 1 :

Marinate chicken with curd, ginger garlic paste, turmeric powder, coriander powder, cumin powder, green chillies slit lengthwise and salt. Refrigerate for an hour.

Step 2 :

Heat pure ghee and temper it with green cardamoms, cloves, black cardamom, cinnamon stick and bay leaves.

Step 3 :

As soon as you get the aroma of the spices, add the marinated chicken and cook on high heat for 20 minutes.

Step 4 :

Add red chilli powder, tomato puree and cook for 2 more minutes.

Step 5 :

Now add a cup of brown onion paste/onion paste and continue cooking for another 2 minutes, stirring all the time.

Step 6 :

Take cashew and watermelon seeds in equal proportions (about 1/2 cup each) and blend into a paste using a little warm water. Add it to the chicken and stir for 2 minutes on medium heat.

Step 7 :

Add cardamom powder, nutmeg powder and garam masala powder. Mix well and cook till the oil oozes out.

Step 8 :

Lower the heat. Adjust salt. Add a cup of warm coconut milk and let it cook till the chicken is done and you are left with a thick, rich gravy.

Step 9 :

Allow the dish to stand for 10 minutes before you serve it with Naan/roti/rumali roti/or pulao, accompanied by green salad and raita.

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Shahi Awadhi Murgh

Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

You probably already have these...

Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

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You probably already have these...

Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

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Shahi Awadhi Murgh
by Shireen Srivastava

Ingredients

Cooking Steps

Step 1 :

Step 2 :

Step 3 :

Step 4 :

Step 5 :

Step 6 :

Step 7 :

Step 8 :

Step 9 :

Shop Ingredients

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Shahi Awadhi Murghby Shireen Srivastava

Ingredients

Cooking Steps

Step 1 :

Step 2 :

Step 3 :

Step 4 :

Step 5 :

Step 6 :

Step 7 :

Step 8 :

Step 9 :

Shop Ingredients

Shahi Awadhi Murgh
by Shireen Srivastava