Unleash The Power Of Lucknowi Chicken Korma: A Step-by-step Guide On How To Make It

Lucknowi Chicken Korma, a crown jewel of Awadhi cuisine, tantalizes taste buds with its rich flavors and aromatic spices. This delectable dish, rooted in the royal kitchens of Lucknow, is a symphony of succulent chicken, creamy cashew paste, and a medley of aromatic spices. If you’re yearning to recreate this culinary masterpiece in the comfort of your own kitchen, follow our comprehensive guide on how to make Lucknowi Chicken Korma.

Ingredients:

• 1 kg boneless, skinless chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 cup cashew nuts, soaked and ground into a paste
• 1/2 cup heavy cream
• 2 tbsp clarified butter (ghee)
• 2 onions, thinly sliced
• 2 green chilies, slit lengthwise
• 1/2 cup fresh coriander leaves, chopped
• Salt to taste

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken, yogurt, ginger-garlic paste, lemon juice, red chili powder, coriander powder, turmeric powder, cumin powder, and garam masala. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Sauté the Onions: Heat the clarified butter in a large pot or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown and caramelized.

3. Add the Chicken: Add the marinated chicken to the pot and cook until browned on all sides.

4. Add the Cashew Paste: Stir in the ground cashew paste and cook for 2-3 minutes, until fragrant.

5. Add the Spices: Add the remaining spices, including cumin powder, coriander powder, and turmeric powder, and sauté for 1 minute, until aromatic.

6. Add the Liquid: Pour in the heavy cream and enough water to cover the chicken. Bring to a boil, then reduce heat to low and simmer for 30-45 minutes, or until the chicken is tender and the sauce has thickened.

7. Garnish and Serve: Stir in the fresh coriander leaves and green chilies. Serve Lucknowi Chicken Korma hot with rice, naan bread, or parathas.

Tips for Perfect Lucknowi Chicken Korma:

• Use high-quality chicken for the best flavor and texture.
• Marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• Sauté the onions until they are golden brown and caramelized to enhance the sweetness and depth of flavor.
• Don’t overcook the chicken, as it will become tough and dry.
• Adjust the spices to your taste preferences, but don’t be afraid to experiment with different combinations.
• Garnish with fresh coriander leaves and green chilies for a vibrant and aromatic touch.

Variations:

• Chicken Tikka Korma: Marinate the chicken in a mixture of yogurt, spices, and lemon juice, then grill or roast it before adding it to the korma sauce.
• Vegetable Korma: Replace the chicken with a variety of vegetables, such as potatoes, carrots, peas, and cauliflower.
• Lamb Korma: Substitute boneless, skinless lamb for the chicken.
• Fish Korma: Use firm-fleshed fish, such as salmon or cod, and cook it gently in the korma sauce.

FAQ:

Q: How long can I store Lucknowi Chicken Korma?
A: Lucknowi Chicken Korma can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze Lucknowi Chicken Korma?
A: Yes, Lucknowi Chicken Korma can be frozen for up to 2 months. Allow it to cool completely before freezing.

Q: What sides go well with Lucknowi Chicken Korma?
A: Lucknowi Chicken Korma pairs well with rice, naan bread, parathas, or a fresh green salad.