Lucknowi Chicken Lajawab: A Royal Indian Chicken Curry Recipe
40 minutes
1248 reads
About Lucknowi Chicken Lajawab: A Royal Indian Chicken Curry Recipe
Indulge in the rich culinary heritage of Lucknow with this authentic Chicken Lajawab recipe. This crowd-pleasing dish features tender chicken simmered in a fragrant and flavorful gravy, a harmonious blend of aromatic spices and creamy yogurt. A cherished family recipe, it's sure to become a favorite in your kitchen.This Chicken Lajawab recipe is a testament to the exquisite flavors of Awadhi cuisine. The careful balance of spices, the slow simmering process, and the touch of rose water create a truly unforgettable taste experience. Get ready to transport your tastebuds to the heart of India!From my kitchen to yours, this recipe is a labor of love, often requested by friends and family. I'm thrilled to share this taste of Lucknow with you – prepare to be amazed!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Chicken & Marinade
- 750 gm Chicken bone-in, skin-on thighs and drumsticks recommended for best flavor and texture
- 1 cup Onion Paste
- 2 tbsp Ginger Paste
- 2 tbsp Garlic Paste
- 1 tbsp Chili Powder adjust to your spice preference, red
- 1 cup Yogurt plain, full-fat yogurt (also known as curd)
- 1 tsp Turmeric Powder haldi
- 1.5 tsp Salt or to taste
Aromatics & Spices
- 1 large Onion finely chopped, for frying
- 4 tbsp Coriander Powder dhania
- 2 tsp Cumin Seeds jeera
- 2 pod Cardamom black
- 3 pod Cardamom elaichi, green
- 2 sticks Cinnamon
- 1 tsp Cinnamon Powder
- 1/2 tsp Nutmeg Powder
- 5 Bay Leaves bay
- 6 Cloves
Finishing Touches & Oil
- 100 ml Oil mustard oil preferred, but vegetable oil can be substituted
- 2 tsp Ghee desi ghee
- 1 tsp Sugar
- 2 tsp Rose Water
Instructions
Marinate the Chicken
- Wash the chicken thoroughly. In a large bowl, combine the chicken with onion paste, ginger-garlic paste, red chili powder, turmeric powder, yogurt, and salt. Mix well to ensure the chicken is evenly coated. Marinate for at least 1 hour, or preferably longer (refrigerate for summer, room temperature for winter).
Sauté Aromatics
- Heat oil and ghee in a large pan or pot over medium heat. Add the finely chopped onion and sauté until golden brown. Remove the fried onions and set aside.
Bloom Spices
- Add bay leaves, cloves, black cardamom, green cardamom, and cinnamon sticks to the pan. Sauté for a few seconds until fragrant.
Cook the Chicken
- Add the marinated chicken to the pan. Stir well to coat with the spices. Cover the pan and let it simmer over low heat for about 5 minutes, or until the chicken is partially cooked.
Simmer and Finish
- Open the lid and stir continuously until the sauce starts to thicken and the chicken is cooked through. Add the cinnamon powder, nutmeg powder, and the reserved fried onions. Stir in the sugar and rose water.
Serve
- Serve hot with rumali roti, naan, or jeera rice.
Recipe Notes
Expert Tips for the Best Chicken Lajawab
- For a deeper flavor, use bone-in, skin-on chicken pieces.
- Adjust the amount of red chili powder to control the spice level according to your preference.
- Don't rush the cooking process; allow the chicken to simmer gently to ensure it's tender and the flavors meld beautifully.
- For an extra touch of richness, add a tablespoon of cream or heavy cream at the end.
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Recipe Nutrition
Calories: 315kcalCarbohydrates: 11gProtein: 3gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 15gSodium: 855mgFiber: 1gSugar: 7g
Geeta Biswas
Articles: 919
5 Comments
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This looks amazing! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
Thanks for the inspiration! Looks tasty.
This is delightful! Thanks for the recipe.
Wow, this looks fantastic!