Chicken Moradabadi

By Chef Deepak

Ingredients

  1. Chicken – 1 Kg, boneless, cut in 1 inch pieces
  2. Onions – 250 gms, cut in juliennes, fried and ground
  3. Ginger Garlic Paste – 1 ½ tablespoons
  4. Yoghurt – 250 gms
  5. Cashew Nuts – 25 gms, ground
  6. Coconut Powder – 25 gms
  7. Khus–khus – 20gms, ground
  8. Magaz – 20 gms, ground
  9. Red Chilli Powder – ½ Teaspoon
  10. Kashmiri Yellow Chilli Powder – 1 Tablespoon
  11. Garam Masala Powder – 1 Tablespoon
  12. Coriander Powder – 1 ½ Tablespoon
  13. Salt – to taste
  14. Cloves – 7
  15. Brown Cardamoms – 2
  16. Green Cardamoms – 6
  17. Tej Pattas – 3
  18. Cinnamon – 2 pieces
  19. Black Peppercorns – 8
  20. Oil – ½ cup

Method

Mix all the ground and powdered spices in the yoghurt. Put oil in a karahi. Add the whole spices and the yoghurt paste and sauté till oil separates. Add the chicken and sauté on a low flame till chicken has got coated with the spice paste. Add about 1 cup of water and cover and continue to simmer till chicken is tender. Adjust the thickness of the gravy by adding water if required.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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