Traditional Awadhi Chicken Korma: A Royal Culinary Delight

The Awadhi Chicken Korma is not just a dish; it's a piece of history cooked in a pot. Originating from the royal kitchens of the Awadh region in Uttar Pradesh, India, this recipe is a testament to the refined culinary practices developed under the Nawabs. Known for its intricate blend of spices and slow-cooked richness, the Awadhi Chicken Korma is a celebration of flavour and tradition.

Ingredients

• Chicken: 900 grams, on the bone, cut into pieces
• Ghee: 1/3 cup (or oil)
• Onions: 3 medium, finely sliced (about 200 grams)
• Green Cardamom (Choti Elaichi): 5-6 pods, slightly crushed
• Cloves (Long): 5-6
• Ginger Paste: 1 1/2 tablespoons
• Garlic Paste: 1 1/2 tablespoons
• Coriander Powder: 3 teaspoons
• Cumin (Jeera) Powder: 1 teaspoon
• Red Chili Powder: 1 1/2 teaspoons
• Salt: to taste
• Curd (Yogurt): 1 tablespoon
• Zaycca Awadhi Korma Masala: 2 teaspoons

Instructions

• Prepare the Onion Paste:
• Heat ghee in a wok and fry the onions until golden brown. Be cautious to prevent the onions from darkening too much as it might lend a bitter taste to the korma.
• Drain the onions, let them cool, then blend into a smooth paste with the yogurt. Set aside.
• Sauté the Spices:
• In the same wok, using the remaining ghee, sauté the green cardamom and cloves until they start to release their fragrant aromas, about 1-2 minutes.
• Cook the Chicken:
• Add the chicken pieces to the wok and sear on high heat until golden. Remove and keep aside.
• In the remaining oil, add coriander powder, red chili powder, ginger paste, and garlic paste. Cook for 1-2 minutes until the spices are well combined.
• Combine and Simmer:
• Return the chicken to the wok, add the onion-yogurt mixture, and sprinkle in the Zaycca Awadhi Korma Masala. Stir well.
• Season with salt, cover, and let it simmer for about 20 minutes until the chicken is tender and the gravy is aromatic.
• Final Touches:
• If the gravy is too thick, add a little water to adjust the consistency. Taste and adjust the seasoning if necessary.
• Allow the korma to sit for 30 minutes before serving to let the flavors meld beautifully.

Serving Suggestions: Serve this regal Awadhi Chicken Korma with fragrant basmati rice, naan, or paratha. Garnish with fresh cilantro or fried onions for an added touch of flavor and elegance.

Culinary Notes

• Green Cardamom and Cloves: These spices are integral to achieving the authentic fragrance and taste characteristic of Awadhi cuisine.
• Zaycca Awadhi Korma Masala: Our blend enhances the depth and richness of the korma, ensuring each bite is steeped in tradition and flavor.

The Awadhi Chicken Korma is more than just a meal; it's an experience. Each ingredient is a stroke in the vivid painting of Awadh's culinary landscape, designed to transport you to the era of Nawabs with every spoonful. Enjoy this luxurious dish on special occasions, or whenever you wish to indulge in a meal fit for royalty.