Awadhi Murgh

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“Awadhi Murgh” a chicken recipe that was born in my kitchen!

Awadhi Cuisine is one of the most complex cuisines of India, it is rich, immensely flavourful and definitely requires some skills to cook! It is one of my favourite cuisines to cook but I seldom indulge myself into these delicacies as I feel they should be cooked on special occasions.

I had this special occasion recently, one of my students from Tokyo was visiting me here in Singapore and she very sweetly requested if I could cook something for her. How could I have said no? I was hoping she would come home so I could cook some good food for her as I love entertaining!

I wanted to cook something I didn’t teach in Tokyo as I taught more than 200 dishes to them.. Wow even I can’t believe it! So I started thinking and this is how I came up with this Awadhi Murgh recipe. It’s a combination of Awadhi and South more Hyderabadi Cuisine but more on Awadh side as the flavours here are just sublime.

I posted the stories on my Instagram and I had many requests for the recipe and of course from my students as well! So I decided to post the recipe.

It is best eaten with simple parathas or steamed rice!

If you like chicken recipes or Indian chicken recipe do check these delicious recipes out.

Chettinad Chicken

Chicken Tomato Kadhai

So this is how you make this delicious Awadhi Murgh!

Ingredients for chicken marination:

400g chicken thighs cut in bite size pieces
1 tsp each ginger garlic paste
½ tsp salt
¼ tsp nutmeg powder
1 tbsp apple pulp
½ tbsp ghee

Ingredients for gravy:

2 shallots sliced
1 large onion sliced
3 cloves of garlic
A few pieces of mace,
2 cloves
8 cardamom pods
1 tsp Black peppercorn
10 coriander sprigs
2 tbsp coconut milk
2 tbsp desiccated coconut
2 red chillies
½ cup cream
½ cup cream and cashew made into a thick paste
¼ tsp nutmeg powder
1 tsp or to taste red chilli powder (optional)
Salt to taste
¼ tsp saffron
Coriander for garnishing
1 tbsp ghee
2 tsp oil

Instructions:

Marinate the chicken in all the mentioned ingredients minimum for 30 minutes. I like to marinate it overnight. Brown the chicken in a nonstick pan and keep it aside.

For paste:

Heat 1 tsp oil, add garlic and shallots. Saute until they are golden brown.

Add all the spices (keeping 4 cardamom pods) aside and continue frying for 5-7 minutes. Add in the coriander, chilli and coconut, continue to saute for 5 more minutes. Make a thick paste using water and 2 tbsp coconut milk.

For gravy:

Heat ghee, add in the sliced onion and sauté till golden. Add in the paste and fry for 10-15 minutes, till you see the oil on the top.

Add in the browned chicken and red chilli powder (if adding). Fry for 5 minutes. Shift the cooking pan on another pan for slow cooking.

Add in the nutmeg powder and rest of the cardamom pods (slightly crushed), ½ cup of cream and some water if needed. Cover and cook till the chicken is nearly done. Make sure you cook it on a very low flame so the chicken is tender.

When chicken is almost done, add in the cashew cream, saffron and continue to cook for 5-7 minutes.

Garnish with freshly chopped coriander and serve hot with parathas!

Enjoy!

Gayatri Singh