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Lucknowi Chicken Masala
LUCKNAWI CHICKEN MASALA - Specially from the land of Dastarkhwaan, here's my recipe for Humaye Lucknow style Chicken Masala
Ingredients
For Chicken Masala
- 2-3 tbsp Ghee, рдШреА
- 1-2 tbsp Oil, рддреЗрд▓
- 1 Green chili (less spicy & diagonally sliced) рд╣рд░реА рдорд┐рд░реНрдЪ
- 5-6 no. medium Onions, sliced, рдкреНрдпрд╛рдЬ
- 2 no. Bay leaf, рддреЗрдЬрдкрддреНрддрд╛
- ┬╜ inch Cinnamon stick, рджрд╛рд▓рдЪреАрдиреА
- 1 no. Black cardamom, рдмрдбрд╝реА рдЗрд▓рд╛рдпрдЪреА
- 2 no. Green cardamom, рд╣рд░реА рдЗрд▓рд╛рдпрдЪреА
- Salt to taste, рдирдордХ рд╕реНрд╡рд╛рджрдЕрдиреБрд╕рд╛рд░
- ┬╝ cup Water, рдкрд╛рдиреА
- Little water, рдкрд╛рдиреА
- ┬╜ tbsp Ginger garlic paste, рдЕрджрд░рдХ рд▓рд╣рд╕реБрди рдХрд╛ рдкреЗрд╕реНрдЯ
- Prepared Curd Mixture, рддрдпрд╛рд░ рдХрд┐рдпрд╛ рд╣реБрдЖ рджрд╣реА рдХрд╛ рдорд┐рд╢реНрд░рдг
- Salt to taste, рдирдордХ рд╕реНрд╡рд╛рджрдЕрдиреБрд╕рд╛рд░
- 1 tbsp Tender coriander stems, finely chopped, рдзрдирд┐рдпреЗ рдХреЗ рдбрдВрдард▓
- Marinated Chicken, рдореИрд░реАрдиреЗрдЯреЗрдб рдЪрд┐рдХрди
- 1-2 cups Water, рдкрд╛рдиреА
- 1 cup Water, рдкрд╛рдиреА
- Prepared Cashew Nuts Paste, рддрдпрд╛рд░ рдХрд┐рдпрд╛ рд╣реБрдЖ рдХрд╛рдЬреВ рдХрд╛ рдкреЗрд╕реНрдЯ
- Prepared Tadka, рддрдпрд╛рд░ рдХрд┐рдпрд╛ рд╣реБрдЖ рддрдбрд╝рдХрд╛
- Shredded Chicken, рд╣рдбреНрдбреА рд░рд╣рд┐рдд рдЪрд┐рдХрди
For Boiling Cashew Nuts
- Water as required, рдкрд╛рдиреА
- Salt to taste, рдирдордХ рд╕реНрд╡рд╛рджрдЕрдиреБрд╕рд╛рд░
- 12 -15 no. Cashew Nuts, рдХрд╛рдЬреВ
For Marination
- 1 kg Chicken, рдЪрд┐рдХрди
- Salt to taste, рдирдордХ рд╕реНрд╡рд╛рджрдЕрдиреБрд╕рд╛рд░
- 1-2 tsp Oil, рддреЗрд▓
- 1 tsp Degi red chili powder, рджреЗрдЧреА рд▓рд╛рд▓ рдорд┐рд░реНрдЪ рдкрд╛рдЙрдбрд░
- ┬╜ tsp Lemon juice, рдиреАрдВрдмреВ рдХрд╛ рд░рд╕
For Curd Mixture
- 1 ┬╝ cup Curd, beaten, рджрд╣реА
- 1 heaped tbsp Coriander powder, рдзрдирд┐рдпрд╛ рдкрд╛рдЙрдбрд░
- 1 tsp Turmeric powder, рд╣рд▓реНрджреА рдкрд╛рдЙрдбрд░
- ┬╜ tsp Degi red chili powder, рджреЗрдЧреА рд▓рд╛рд▓ рдорд┐рд░реНрдЪ рдкрд╛рдЙрдбрд░
For Dry Masala
- 1 heaped tbsp Black peppercorns, рдХрд╛рд▓реА рдорд┐рд░реНрдЪ рдХреЗ рджрд╛рдиреЗ
- 3-4 no. Black cardamom, рдмрдбрд╝реА рдЗрд▓рд╛рдпрдЪреА
- 1 ┬╜ no. Mace, рдЬрд╛рд╡рд┐рддреНрд░реА
- 8-10 no. Green cardamom, рд╣рд░реА рдЗрд▓рд╛рдпрдЪреА
- Salt to taste, рдирдордХ рд╕реНрд╡рд╛рдж рдЕрдиреБрд╕рд╛рд░
- 1 heaped tbsp Roasted gram flour, рднреБрдиреЗ рдЪрдиреЗ рдХрд╛ рдмреЗрд╕рди
For Tadka
- 1 tbsp Oil, рддреЗрд▓
- ┬╜ tbsp Ghee, рдШреА
- 1 no. Green chili, slit into half, рд╣рд░реА рдорд┐рд░реНрдЪ
- 1 no. medium Onions, roughly sliced, рдкреНрдпрд╛рдЬ
- ┬╜ tsp Degi red chili powder, рджреЗрдЧреА рд▓рд╛рд▓ рдорд┐рд░реНрдЪ рдкрд╛рдЙрдбрд░
- 1-2 tbsp Prepared Masala, рддрдпрд╛рд░ рдХрд┐рдпрд╛ рд╣реБрдЖ рдорд╕рд╛рд▓рд╛
- 1 tbsp Kewra water, рдХреЗрд╡рдбрд╝рд╛ рдЬрд▓
- 1 tbsp Rose water, рдЧреБрд▓рд╛рдм рдЬрд▓
- 1 ┬╜ tbsp Dry fenugreek leaves, roasted, рднреБрдиреА рд╣реБрдИ рдХрд╕реВрд░реА рдореЗрдереА
For Garnish
- Green chili, slit, рд╣рд░реА рдорд┐рд░реНрдЪ
- Coriander sprig, рдзрдирд┐рдпрд╛ рдкрддреНрддрд╛
Process
For Chicken Masala
- In a handi or sauce pot, ghee, oil, once it's hot, add green chillies, onions and saute it for a minute until translucent.
- Add bay leaf, cinnamon stick, black cardamom, green cardamom and saute it well.
- Add salt to taste, water and mix it well, cover it with the lid and cook it for 8-10 minutes on medium flames.
- Grind the onion with the help of a hand blender or steel spatula.
- Add water, add ginger garlic paste and saute it for a while.
- Add prepared curd mixture, salt to taste and cook it well for 5-6 minutes.
- Add tender coriander stems, marinated chicken, water and let it simmer for a while.
- Add water, prepared cashewnut paste and get it quick boil.
- Add prepared tadka, shredded chicken and mix it well.
- Transfer it to a serving bowl or dish, garnish it with green chili and coriander sprig.
- Serve hot with roti or naan.
For Boiling Cashewnut
- In a pan, add water, salt to taste, add cashew nuts and get a quick boil.
- Strain and transfer it to a mixer grinder jar.
- Grind it to a smooth paste and keep it aside for further use.
For Marination
- In a bowl, add chicken, salt to taste, oil, degi red chili powder, lemon juice and mix it well.
- Keep it aside to marinate for a while.
For Curd Mixture
- In a bowl, add curd, coriander powder, turmeric powder, degi red chili powder and mix it well.
- Keep aside for further use.
For Dry Masala
- In a pan, add black peppercorns, black cardamom, mace, green cardamom, salt to taste and dry roast it for 2-4 minutes on medium flame.
- Transfer it to a mixer grinder jar, add roasted gram flour and grind it well.
- Keep it aside for further use.
For Tadka
- In a pan, add oil, ghee, once it is medium hot, add green chili, onion and saute it for 2-4 minutes until translucent.
- Add degi red chili powder, prepared masala, kewra water, rose water, dry fenugreek leaves and saute it well.
- Keep it aside for further use.
*Recipe on video and text may differ from each other!
How to cook Lucknowi Chicken Masala:
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