A luxurious and aromatic chicken curry from the royal kitchens of Awadh. Tender chicken pieces are slow-cooked in a rich, creamy gravy made with yogurt, nuts, and fragrant spices like saffron and kewra.
Prep25 min
Cook45 min
Soak15 min
Servings4
Serving size: 1 serving
817cal
48gprotein
28gcarbs
Ingredients
500 g Chicken (Bone-in, curry cut)
240 g Curd (Full-fat, whisked until smooth)
1.5 tbsp Ginger Garlic Paste
1 tsp Kashmiri Red Chili Powder (For color, not heat)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment adds a refreshing crunch to rich curries and tandoori dishes.
About Awadhi Chicken Korma, Butter Naan and Sirke Wale Pyaaz
Creamy Awadhi Chicken Korma with soft Naan & tangy onions. Perfectly spiced for a delightful meal!
This awadhi dish is perfect for lunch. With 1300.39 calories and 58.6g of protein per serving, it's a nutritious choice for your meal plan.
60gfat
1 whole
Bay Leaf
4 pods Green Cardamom
1 pod Black Cardamom
4 whole Cloves
1 inch Cinnamon Stick
1 strand Mace
1.5 tsp Coriander Powder
0.25 tsp Turmeric Powder
0.5 tsp White Pepper Powder
1 cup Warm Water (Or chicken stock)
2 tbsp Fresh Cream (At least 25% fat)
0.5 tsp Garam Masala
1 pinch Saffron
2 tbsp Warm Milk (For soaking saffron)
1 tsp Kewra Water
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, Kashmiri red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
2
Prepare the Korma Paste
Soak the cashew nuts and blanched almonds in hot water for 15-20 minutes. This helps in making a smoother paste. Drain the water.
In a blender or grinder, add the soaked nuts, fried onions (birista), and 2-3 tablespoons of water.
Grind to a very fine, smooth paste. Scrape down the sides as needed. A smooth paste is crucial for a silky gravy.
3
Sauté Spices and Chicken
Heat ghee in a heavy-bottomed pan or handi over medium heat. Once hot, add the whole spices: bay leaf, green and black cardamoms, cloves, cinnamon, and mace.
Sauté for about 30-40 seconds until they become fragrant and start to sizzle.
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and cook for 8-10 minutes, stirring occasionally, until the chicken is sealed and the raw smell of the yogurt disappears.
4
Build the Gravy
Reduce the heat to low. Add the coriander powder, turmeric powder, and white pepper powder. Stir and cook for 1 minute until the spices are aromatic.
Add the prepared nut and onion paste to the pan. Mix well with the chicken.
Continue to cook on low-medium heat for 7-8 minutes, stirring frequently to prevent it from sticking. This step, known as 'bhunai', is complete when the masala darkens slightly and you see ghee separating at the edges.
5
Simmer the Korma
Pour in 1 cup of warm water (or chicken stock) and the remaining 0.5 tsp of salt. Stir everything together to form a cohesive gravy.
Bring the gravy to a gentle simmer, then reduce the heat to the lowest setting.
Cover the pan with a tight-fitting lid and let it cook for 15-20 minutes, or until the chicken is completely tender and cooked through. The gravy will thicken and become rich.
6
Finish and Serve
While the korma simmers, soak the pinch of saffron in 2 tbsp of warm milk.
Once the chicken is cooked, turn off the heat. Gently stir in the fresh cream, garam masala, saffron-infused milk, and kewra water.
Cover the pan again and let the korma rest for 5-10 minutes. This allows the final aromas to meld into the gravy.
Serve hot, garnished with extra fried onions or slivered almonds, alongside Sheermal, Naan, or Basmati rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Peel the pearl onions. To make peeling easier, blanch them in hot water for 2 minutes, then immediately transfer to a bowl of ice-cold water.
Trim the root and stem ends of each onion, keeping them whole.
Make a small, shallow cross-shaped incision on the top of each onion. This helps the brine penetrate deeper for better flavor.
2
Make the Pickling Brine
In a non-reactive saucepan (like stainless steel or enamel), combine the water, white vinegar, sugar, and salt.
Add the julienned ginger, slit green chilies, and black peppercorns.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. This should take about 3-5 minutes.
3
Assemble the Pickle
Place the peeled pearl onions and the thin slice of beetroot into a clean, sterilized 500ml (16 oz) glass jar.
Carefully pour the hot pickling brine over the onions, ensuring they are fully submerged. Gently tap the jar on the counter to release any air bubbles.
4
Cool, Store, and Serve
Allow the jar to cool to room temperature on the counter, which may take 1-2 hours.
Once completely cool, seal the jar with an airtight lid and place it in the refrigerator.
For the best flavor and crunch, let the onions pickle for at least 24 hours before serving. The flavor will continue to develop and intensify over the next few days.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
