Lucknowi Chicken Curry – Indian Chicken Curry Recipes
Chicken Curry from the North Indian state of Uttar Pradesh. Uttar Pradesh Thali.
Servings: 4
Calories: 457.83kcal
Ingredients
- Marinade Ingredients:
- 1 lb. chicken
- 4 teaspoons ginger garlic paste
- 1 teaspoon red chile powder
- ½ teaspoon ground turmeric
- ¼ cup plain yogurt
- Masala Ingredients:
- 1 tablespoon white poppy seeds
- 1 tablespoon sesame seeds
- 1 ” cinnamon stick
- 4 black peppercorns
- 4 cloves
- 7 cloves garlic
- 3 tablespoons oil
- 2 medium onions thinly sliced
- Chicken Ingredients:
- 1 tablespoon oil
- 2 bay leaves
- 3 to matoes pureed
- Salt to taste
- 2 tablespoons finely chopped cilantro
Instructions
- Toss chicken with ginger garlic paste, turmeric, red chile powder and yogurt. Mix well and leave to marinate for at least 15 minutes.
- To make the masala, in a dry skillet, toast poppy seeds and sesame seeds until golden brown. Remove to a bowl.
- Add cinnamon, peppercorns and cloves. Toast until it becomes fragrant. Remove to the bowl with the seeds.
- Add all of these toasted spices and seeds to a coffee/spice grinder. Grind until you have a fine powder. Transfer to a food processor.
- Add garlic to the dry skillet. Toast until the garlic is browned. Add this to the food processor.
- Heat oil in a skillet.
- Add onion and sauté over medium-low heat until the onions are well browned and caramelized, about 10 minutes. Add this to the food processor. Let it cool for a few minutes. Process until you have a thick masala paste.
- In a deep skillet or pot, heat oil. Add bay leaves. After 30 seconds, add masala paste. Fry for 10 minutes, stirring frequently.
- Add chicken and sauté for 5 minutes.
- Add tomatoes and 1 cup water. Simmer until chicken is cooked through.
- Add salt and cilantro. Stir to combine.
Nutrition
Calories: 457.83kcal | Carbohydrates: 14.81g | Protein: 24.51g | Fat: 33.97g | Saturated Fat: 6.58g | Sodium: 711.6mg | Fiber: 3.72g | Sugar: 5.68g
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