Authentic Awadhi Murgh: Lucknow’s Royal Chicken Recipe
45 minutes
921 reads
About Authentic Awadhi Murgh: Lucknow's Royal Chicken Recipe
Experience the rich culinary heritage of Lucknow with this authentic Awadhi Murgh recipe. This fragrant chicken dish, a true testament to Awadhi cuisine, is infused with the aromatic flavors of onion paste, fried onions, ginger, and garlic. It's a royal treat that will transport you to the vibrant evenings of this culturally rich city.Awadhi Murgh's unique blend of spices creates a depth of flavor that's both comforting and sophisticated. This recipe perfectly captures the essence of Lucknow's legendary culinary traditions, offering a taste of history with every bite. Serve this exquisite dish alongside your favorite accompaniments, such as multi-chutneys or traditional desserts like kulfi, for a complete culinary journey.This detailed recipe ensures even home cooks can achieve the restaurant-quality taste of this beloved classic. Get ready to savor the soul of Lucknow!
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Chicken & Marinades
- 500 gm Chicken bone-in, cut into 2-inch pieces
- 1 cup Onion Paste boiled onions, finely pureed
- 1/2 cup Onions finely chopped or pureed, fried
- 2 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 cup Yogurt also known as curd
- 1/2 cup Tomato Puree
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder adjust to your spice preference, red
Spices
- 1 tsp Turmeric Powder also known as haldi
- 1 tsp Garam Masala ground blend of spices
- 2 sticks Cinnamon whole
- 4 whole Cloves
- 4 pod Cardamom green, whole
- 4 leaves Bay Leaves
Other Ingredients
- 1/2 cup Coconut Milk
- 1 tsp Rose Water
- 2 tbsp Vegetable Oil or as needed
Instructions
Marinate the Chicken
- Marinate the chicken pieces with onion paste, ginger paste, garlic paste, yogurt, tomato puree, red chili powder, and salt. Let it marinate for at least 30 minutes, or preferably longer in the refrigerator.
Sauté Aromatics
- Heat oil in a large pot or Dutch oven over medium heat. Add bay leaves, cinnamon sticks, cloves, and cardamom pods. Sauté for 1-2 minutes until fragrant.
Cook the Chicken
- Add the marinated chicken to the pot and stir well to coat with the spices and oil. Cover the pot and cook until the chicken is tender, about 20-25 minutes, stirring occasionally. Add more oil if needed to prevent sticking.
Add Spices and Coconut Milk
- Once the chicken is tender, stir in the garam masala. Pour in the coconut milk and rose water. Cover and simmer for another 5 minutes to allow the flavors to meld.
Serve
- Garnish with fried onions (optional) and serve hot with lachha paratha, naan, or jeera rice.
Recipe Notes
Expert Tips for Perfect Awadhi Murgh
- For a richer flavor, use bone-in chicken thighs and drumsticks.
- If you don't have garam masala, you can make your own by blending equal parts ground cinnamon, cloves, cardamom, cumin, coriander, and black pepper.
- Adjust the amount of red chili powder to your desired level of spiciness. Start with less and add more gradually.
- For an extra touch of elegance, garnish the finished dish with fresh cilantro or chopped nuts before serving.
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Recipe Nutrition
Calories: 323kcalCarbohydrates: 15gProtein: 6gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gSodium: 1710mgFiber: 2gSugar: 11g
Geeta Biswas
Articles: 919
4 Comments
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What a delightful recipe! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
This is so tempting! Thank you.
Thanks for the inspiration! Looks tasty.