Lucknow Chicken Masala (Awadhi Style)

Ingredients

• 1 kg Chicken Pieces (bone‑in) (cut into medium pieces)
• 100 g Ginger (peeled and roughly chopped)
• 100 g Garlic (peeled)
• 5 pieces Green Chilies (slit lengthwise)
• 1 pinch Food Colour (optional) (red or orange)
• 2 tsp Salt (to taste)
• 2 tbsp Poppy Seeds (Maghaz) (dry roasted before grinding)
• 2 tbsp Poppy Seeds (Khus Khus) (dry roasted before grinding)
• 2 large Onion (peeled and quartered)
• 30 g Cashew Nuts (dry roasted)
• 15 g Chironji (Charoli) (dry roasted)
• 4 pods Green Cardamom Pods (lightly crushed)
• 4 pieces Cloves (lightly crushed)
• 1 inch Cinnamon Stick (broken into pieces)
• 2 pods Large Cardamom Pods (lightly crushed)
• 1 piece Star Anise (whole)
• 1 small piece Nutmeg (freshly grated)
• 4 tbsp Refined Oil (vegetable) (for frying)
• 2 tbsp Ghee (clarified butter)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Garam Masala (store‑bought or homemade)
• 1 cup All‑Purpose Flour (sifted)
• 1/2 tsp Ground Cardamom Powder (freshly ground)
• 1 tsp Sugar (granulated)
• 1/2 cup Milk (room temperature)
• 1 tbsp Oil (for dough) (refined oil)
• 1 handful Fresh Coriander Leaves (roughly chopped for garnish)
• 1 medium Onion (for garnish) (thinly sliced into rings)
• 3 tbsp Green Chutney (coriander‑chili‑ginger‑garlic chutney)

Instructions

1. Make ginger‑garlic‑chili paste

   Combine ginger, garlic and green chilies with a splash of water in the grinding jar. Grind to a smooth fine paste and transfer to a glass bowl.

   Time: PT5M

2. Boil chicken with paste

   In a pot, add 1 kg chicken pieces, the ginger‑garlic‑chili paste, a pinch of food colour and salt. Cover and simmer on medium heat for 30 minutes until chicken is cooked through.

   Time: PT30M

   Temperature: Medium heat

3. Prepare poppy‑seed paste

   Grind maghaz and khus khus together with a little water, add more water and grind again to a smooth paste. Set aside in a glass bowl.

   Time: PT5M

4. Grind onion paste

   Quarter the onions, place them in the grinding jar and blend to a fine paste. Transfer to a bowl.

   Time: PT5M

5. Roast nuts and whole spices

   Heat oil in a pan, add cashews and chironji and roast until golden brown. Remove and set aside to cool. In a separate glass plate, combine green cardamom, cloves, cinnamon, large cardamom, star anise and nutmeg – this is the whole‑spice mix.

   Time: PT10M

   Temperature: Medium heat

6. Grind roasted nuts into paste

   Place the cooled roasted cashews and chironji in the grinding jar, add a splash of water and grind to a smooth paste. Transfer to a bowl and thin with a little water if needed.

   Time: PT4M

7. Fry onion paste with whole spices

   In the same pan, heat refined oil, add the onion paste followed by the whole‑spice mix. Sauté until the mixture turns deep golden and aromatic.

   Time: PT7M

   Temperature: Medium‑high heat

8. Add ginger‑garlic‑chili paste

   Stir the ginger‑garlic‑chili paste into the sautéed onions and cook for 5 minutes, allowing the raw flavor to disappear.

   Time: PT5M

   Temperature: Medium heat

9. Incorporate poppy‑seed paste

   Add the poppy‑seed paste to the pan and fry for another 5 minutes, stirring constantly.

   Time: PT5M

   Temperature: Medium heat

10. Add boiled chicken and spices

    Introduce the boiled chicken pieces, then season with salt, red chili powder and garam masala. Sauté for 5 minutes until the chicken coats well with the masala.

    Time: PT5M

    Temperature: Medium heat

11. Finish with ghee and stock

    Stir in ghee for richness, then pour the chicken‑boiling stock (reserved from step 2) into the pan. Mix well and bring to a gentle simmer.

    Time: PT4M

    Temperature: Medium heat

12. Add nut paste and simmer

    Add the cashew‑chironji paste, mix thoroughly and cook uncovered for 10 minutes. Then cover and let it simmer for another 10 minutes until the gravy thickens.

    Time: PT20M

    Temperature: Low heat

13. Prepare paratha dough

    In a bowl combine flour, ground cardamom, sugar, oil and milk. Knead into a smooth soft dough, cover with a damp cloth and let rest for 10 minutes.

    Time: PT25M

14. Roll and cook parathas

    Divide the dough into equal balls, roll each on a lightly floured surface into a thin circle. Heat a tawa, drizzle a little oil, and cook each paratha on one side until golden, then flip briefly to finish.

    Time: PT10M

    Temperature: Medium‑high heat

15. Plate and garnish

    Place the hot chicken masala on a serving plate, garnish with chopped coriander, onion rings and a drizzle of green chutney. Serve alongside the freshly cooked parathas.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g