Awadhi Murgh Masala
everyday bone-in chicken curry, browned onion and yogurt with ground cashew, gentle on chilli
Allergens in Awadhi Murgh Masala: milk, tree nuts.
Ingredients
Quantities for 4.
- 800g bone-in, in curry pieces Chicken
- 150g, whisked smooth Yogurt
- 3 medium, thinly sliced Onion
- 12, soaked 20 minutes Cashew
- 4 tbsp Gheehalf ghee and half neutral oil is common at home
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 1 small, chopped Tomatoa modern addition; leave it out for the older versionoptional
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1.5 tsp Kashmiri Chilli
- 1/2 tsp Turmeric
- 1 tsp Garam Masala
- 4 green Cardamom
- 4 Cloves
- 1 inch stick Cinnamon
- 1 Bay Leaf
- 1 tsp, crushed Kasuri Methioptional
- 2 tbsp, chopped Coriander Leavesoptional
- 300ml, warm Water
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the chicken in the yogurt with salt and turmeric for 30 minutes in the refrigerator.
- Soak the cashews in hot water for 20 minutes so they blend without grit.
- Slice the onions as thin as you can manage. Thick slices never brown evenly.
Method
- Heat the ghee, add the bay leaf, cardamom, cloves and cinnamon and let them swell for 30 seconds.
- Add the sliced onion and cook over medium heat, stirring, until deep golden brown, 12–14 minutes.This is where the colour and sweetness of the curry comes from. Do not shorten it.
- Stir in the ginger and garlic pastes and fry 2 minutes until the raw smell goes.
- Add the coriander powder, cumin powder, kashmiri chilli and 2 tbsp water and bhuno 2 minutes.The splash of water keeps the ground spices from scorching.
- Add the chopped tomato, if using, and cook until it breaks down completely, 4 minutes.
- Lower the flame, add the marinated chicken with all its yogurt and stir constantly for 8 minutes until the fat separates and the pieces are coated.Keep it on low and keep stirring or the yogurt will split.
- Blend the soaked cashews with 4 tbsp water to a smooth paste and stir it in with the salt.
- Pour in 300ml warm water, cover and simmer 18–20 minutes until the chicken is tender and the gravy has thickened.
- Uncover, add the garam masala and crushed kasuri methi and reduce 3 minutes.
- Rest covered 5 minutes, scatter with coriander leaves and serve with paratha or rice.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated and freezes well for a month. Reheat covered on low with a splash of water.
Nutrition Medium estimate
One serving of Awadhi Murgh Masala (432 g) is about 436 calories, or 102 calories per 100 g.
High protein: 46 g a serving, 43% of the calories
| Per serving432 g | Per 100 g | |
|---|---|---|
| Calories | 436 kcal | 102 kcal |
| Protein | 46.5 g | 11 g |
| Carbohydrate | 15.1 g | 4 g |
| of which sugars | 6.2 g | 1 g |
| Fibre | 3.4 g | 1 g |
| Fat | 21.0 g | 5 g |
| of which saturated | 10.4 g | 2 g |
| of which unsaturated | 8.4 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.