Lucknowi Chicken Masala लखनऊ चिकन मसाला spicy Chicken recipe

Specially from the land of Dastarkhwaan, here's my recipe for Humaye Lucknow style Chicken Masala

35-40 minutes
2-4
IndianLucknowi
Lucknowi Chicken Masala लखनऊ चिकन मसाला spicy Chicken recipe Recipe - Ranveer Brar

Ingredients

For Chicken Masala

2-3 tbsp Ghee,  घी

1-2 tbsp Oil, तेल

1 Green chili (less spicy & diagonally sliced) हरी मिर्च

5-6 no. medium Onions, sliced, प्याज

2 no. Bay leaf, तेजपत्ता

½ inch Cinnamon stick, दालचीनी

1 no. Black cardamom, बड़ी इलायची

2 no. Green cardamom, हरी इलायची

Salt to taste, नमक स्वादअनुसार

¼ cup Water, पानी

Little water, पानी

½ tbsp Ginger garlic paste, अदरक लहसुन का पेस्ट

Prepared Curd Mixture, तयार किया हुआ दही का मिश्रण

Salt to taste, नमक स्वादअनुसार

1 tbsp Tender coriander stems, finely chopped, धनिये के डंठल

Marinated Chicken, मैरीनेटेड चिकन

1-2 cups Water, पानी

1 cup Water, पानी

Prepared Cashew Nuts Paste, तयार किया हुआ काजू का पेस्ट

Prepared Tadka, तयार किया हुआ तड़का

Shredded Chicken, हड्डी रहित चिकन

 

For Boiling Cashew Nuts

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

12 -15 no. Cashew Nuts, काजू

 

For Marination

1 kg Chicken, चिकन

Salt to taste, नमक स्वादअनुसार

1-2 tsp Oil, तेल

1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ tsp Lemon juice, नींबू का रस

 

For Curd Mixture

1 ¼ cup Curd, beaten, दही

1 heaped tbsp Coriander powder, धनिया पाउडर

1 tsp Turmeric powder, हल्दी पाउडर

½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

 

For Dry Masala

1 heaped tbsp Black peppercorns, काली मिर्च के दाने

3-4 no. Black cardamom, बड़ी इलायची

1 ½ no. Mace, जावित्री

8-10 no. Green cardamom, हरी इलायची

Salt to taste, नमक स्वाद अनुसार

1 heaped tbsp Roasted gram flour, भुने चने का बेसन

 

For Tadka

1 tbsp Oil, तेल

½ tbsp Ghee, घी

1 no. Green chili, slit into half, हरी मिर्च

1 no. medium Onions, roughly sliced, प्याज

½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

1-2 tbsp Prepared Masala, तयार किया हुआ मसाला

1 tbsp Kewra water, केवड़ा जल

1 tbsp Rose water, गुलाब जल

1 ½ tbsp Dry fenugreek leaves, roasted, भुनी हुई कसूरी मेथी

 

For Garnish

Green chili, slit, हरी मिर्च

Coriander sprig, धनिया पत्ता

Process

For Chicken Masala

  • In a handi or sauce pot, ghee, oil, once it’s hot, add green chillies, onions and saute it for a minute until translucent.
  • Add bay leaf, cinnamon stick, black cardamom, green cardamom and saute it well.
  • Add salt to taste, water and mix it well, cover it with the lid and cook it for 8-10 minutes on medium flames.
  • Grind the onion with the help of a hand blender or steel spatula.
  • Add water, add ginger garlic paste and saute it for a while.
  • Add prepared curd mixture, salt to taste and cook it well for 5-6 minutes.
  • Add tender coriander stems, marinated chicken, water and let it simmer for a while.
  • Add water, prepared cashewnut paste and get it quick boil.
  • Add prepared tadka, shredded chicken and mix it well.
  • Transfer it to a serving bowl or dish, garnish it with green chili and coriander sprig.
  • Serve hot with roti or naan.

For Boiling Cashewnut

  • In a pan, add water, salt to taste, add cashew nuts and get a quick boil.
  • Strain and transfer it to a mixer grinder jar.
  • Grind it to a smooth paste and keep it aside for further use.

 

For Marination

  • In a bowl, add chicken, salt to taste, oil, degi red chili powder, lemon juice and mix it well.
  • Keep it aside to marinate for a while.

 

For Curd Mixture

  • In a bowl, add curd, coriander powder, turmeric powder, degi red chili powder and mix it well.
  • Keep aside for further use.

 

For Dry Masala

  • In a pan, add black peppercorns, black cardamom, mace, green cardamom, salt to taste and dry roast it for 2-4 minutes on medium flame.
  • Transfer it to a mixer grinder jar, add roasted gram flour and grind it well.
  • Keep it aside for further use.

 

For Tadka

  • In a pan, add oil, ghee, once it is medium hot, add green chili, onion and saute it for 2-4 minutes until translucent.
  • Add degi red chili powder, prepared masala, kewra water, rose water, dry fenugreek leaves and saute it well.
  • Keep it aside for further use.

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