Lucknowi-Style Chicken Masala Recipe
How to make Lucknowi-Style Chicken Masala
A delicious chicken curry made with creamy kaju, tomato paste, ghee, heavy cream, and everything royal- this dish can rival any non-veg dish. Pair it with naan, khamiri roti to relish its taste.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings4
Ingredients of Lucknowi-Style Chicken Masala
- 500 gms Chicken (Curry Cut)
- 1 Large Onion (Sliced, fried till brown and blended)
- 2 tbsp Cashew Nut Paste
- 1/4 cup Tomato Puree
- 2 tbsp Pure Ghee
- 1 tbsp Heavy Cream
- 4 Cloves
- 3 Cardamom
- 2 Bay Leaves
- 1 inch Cinnamon Stick
- A Handful Of Chopped Coriander Leaves
- For Marination:
- 1/2 cup Yogurt
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Powder
- Salt To Taste
- Black Pepper Powder To Taste
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
How to Make Lucknowi-Style Chicken MasalaHideShow Media
To begin with, assemble all the dry ingredients together. Now, combine all of the marinade ingredients in a bowl or Ziplock bag, add the chicken, and set aside. Do this step the night before to save time while cooking.
Heat ghee in a large kadhai or saucepan, then add green chilies, cloves, cardamom, bay leaves, and cinnamon and let them splutter together.
Add the chicken pieces that have been marinating, then cook on low to medium heat. Continue to stir until the colour of the chicken changes.
Once done, add onion, cashew nut and tomato paste. You can even add a bit of water to thin out the gravy.
Cook for about 20 minutes with the lid closed. Uncover, stir in the heavy cream, and season with salt. Allow everything to simmer together for about 5 minutes.
Turn off the gas and garnish with coriander leaves.