Taking Pleasure in the Flavours of Awadhi Cuisine: A Delectable Recipe for Awadhi Chicken By Influencer Deepak Kataria #katariasahabvlogs

Taking Pleasure in the Flavours of Awadhi Cuisine: A Delectable Recipe for Awadhi Chicken

Welcoming you to the realm of Awadhi cuisine, where each dish has its own unique tale to tell about the royal kitchens and the rich tradition of the region. The Awadhi chicken is a well-liked dish that originates from the state of Uttar Pradesh in India. It is renowned for the fragrant spices and scrumptious flavours that it has. Today, I will walk you through the process of preparing an authentic recipe for Awadhi chicken that will take your taste senses to the royal courts of Lucknow.

# Components of Use

In reference to the marinade:
One kilogramme of chicken, ideally with bones, and one cup of yoghurt
- Two tablespoons of chili-garlic paste
- One teaspoon of ground turmeric
One milligramme of red chilli powder
- Season with salt to taste

With regard to the Gravy:
Three huge onions, cut very thinly; two tomatoes, pureed; half a cup of cashew nuts, soaked in warm water and mashed into a paste; and three large onions, minced.
1/2 cup of cream that is fresh
- Four tablespoons of ghee for clarified butter or oil
The ginger-garlic paste, one tablespoon
green chilies, sliced, two to three
Poppy seeds, soaked and crushed into a paste, one tablespoon's worth
- Half a cup of milk
- Season with salt to taste

Number One: Whole Spices
a couple of bay leaves and four to five green cardamoms
four to five cloves, one inch of cinnamon stick, and one to two black cardamoms
1 milligramme of cumin seeds

### Spices of the Ground:
1 tablespoon of powdered coriander
Powdered cumin, one teaspoon
1 milligramme of garam masala
One milligramme of red chilli powder
- One teaspoon of ground turmeric

Fresh coriander leaves, chopped, are the garnish for this dish.
- Strands of saffron let to soak in two tablespoons of heated milk (optional)

A set of instructions

First step: marinating the chicken in the spices
1. Assemble the marinade by cooking it: Combine the yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, and salt in a large bowl. Mix well the ingredients together. Combine thoroughly.
2. Give the chicken a coating of brine: Make sure the chicken pieces are well covered with the marinade before adding them to the dish. If you want the greatest results, cover the bowl and place it in the refrigerator for at least two hours, preferably overnight.

Prepare the gravy, which is the second step.
The next step is to fry the onions by heating two tablespoons of ghee or oil in a skillet with a sturdy bottom. The sliced onions should be added and fried until they reach a golden brown colour. Take out half of the onions that have been cooked and keep them aside for garnish.
4. Include Whole Spices: To the onions that are still in the pot, include the bay leaves, green cardamoms, cloves, cinnamon stick, black cardamoms, and cumin seeds. The spices should be sautéed until their scent is released.
5. Cook the Chicken: Heat the pan over medium heat and add the chicken that has been marinated. Cook the chicken until it begins to brown.
6. Include Ginger-Garlic Paste: Include the ginger-garlic paste and green chilies that have been sliced throughout the mixture. For a few minutes, sauté the ingredients.
The seventh step is to add the cashew paste and tomato puree. After pouring in the tomato puree, continue cooking until the oil begins to separate. Mix the cashew nut paste and the poppy seed paste together well after adding them.
Add the coriander powder, cumin powder, garam masala, red chilli powder, and turmeric powder to the mixture. This will increase the level of spice. Ensure that the chicken is uniformly coated with the spices by completely mixing them.

Finishing Touches, which is the third step
9. Add Milk and Cream: Pour the milk and fresh cream into the bowl or container. To blend, give it a thorough stir. Alter the amount of salt as required.
10. Reduce the heat to a low setting and let the chicken to simmer until it is completely cooked through and the gravy has thickened, tossing it regularly.
11. As a last step, give the mixture a final swirl and then add the saffron milk, if you are using it. Serve garnished with the fried onions that were set aside and the coriander leaves that were freshly cut.

4. Serving 12 is the fourth step. Naan, roti, or basmati rice that has been steamed is a delicious accompaniment to Awadhi chicken, which should be served hot. Serve hot, and savour the flavours of the royal court!

In order to get the perfect Awadhi chicken, it is recommended to marinade the chicken for a full 24 hours. This will allow the flavours to blend together and will also make the chicken more soft.
Whole spices: When it comes to creating real flavours, fresh whole spices are very necessary. The whole scent of them is released when they are toasted.
Slow Cooking: Cooking the chicken on a low burner for a long period of time ensures that it takes in all of the spices and maintains its juicy texture.

Concluding remarks
It is more than simply a meal; eating awadhi chicken is like having a taste of the many culinary traditions that India has to offer. With the help of this recipe, you will be able to introduce a bit of Lucknow's regal legacy to your household. Awadhi cuisine is known for its complex flavour profiles, which may be savoured while enjoying this wonderful meal with the people you care about.

Joy in the kitchen!