Awadhi Chicken Curry from Kolkata - Delicious Indian Contest Winning Recipe!
This Winning Recipe was sent in by | Daawat-e-Ishq | Congratulations is to Tushar Padhiar from Kolkata!
Just wait until you taste this gravy! Wow!
A beautiful, very delicious curry especially if you roast your curry seeds, whole from fresh and use your coffee grinder – Seeds can very quickly be roasted in a wetted, teacup at four 24 second bursts in 1000 watt microwave or until they just begin to release their aroma. Do NOT burn!
Notes: I roast my whole spices in a wetted teacup at 4 bursts of 24 seconds each or until fragrant in a 1000 watt microwave oven. Do not scorch, cool and grind fairly coarsely in a coffee grinder. Do not roast cinnamon, cardamom, turmeric, and cloves.
- Freshly ground black peppercorns (roasted whole in garam masala mixture), cooled and then coarsely ground, make this extra special rather than adding the red chili powder.
Tip: Marinade will be lovely incorporated into a meatball recipe or a marinade for Beef or Curry.
Ingredients:
750 g chicken on the bone, cut into medium size pieces – stabbed so marinade penetrates
3/4 cup yogurt, whisked (I use my lovely homemade Greek yogurt)
15 ml coriander powder
15 ml cumin powder
1/4 tsp turmeric powder
30 ml ginger-garlic paste
3-4 green chilies (I used 3 jalapenos and was hot, so to be safe use 2)
Salt to taste
45 ml ghee (I just use butter)
1-inch cinnamon
3-4 green cardamoms, seeds removed from pods and pods discarded
2 black cardamoms, seeds removed from pods and pods discarded
4 cloves
1.5 tsp red chili powder (It was hot, so I never added any chili or cayenne powder)
1/4 cup fresh tomato puree (I use fresh, microwave cooked, pureed tomatoes)
3/4 cup fried onion paste (Roughly chop and puree in a food processor)
45 ml cashew nut-melon seed paste (I roast peanuts and grind in a coffee grinder)
1/4 tsp green cardamom powder (I remove from the pods and just grind)
Pinch nutmeg powder (Whole nutmeg, roasted and grated)
5 ml garam masala powder (See recipe bottom, or buy) I make just enough fresh from scratch
125 ml thick coconut milk (I used homemade Greek yogurt or may use sour cream or cream)
Method:
Combine yogurt, coriander powder, cumin powder, turmeric powder, ginger-garlic paste, split green chilies and salt in a bowl and mix well. Add chicken pieces, mix well and set aside to marinate for 30 minutes. Heat ghee in a non-stick pan. Add cinnamon, green cardamoms, black cardamoms, and cloves and saute until fragrant. Add the chicken, along with the marinade, stir and cook on high heat for 3-4 minutes. Add red chili powder and tomato puree, mix well and cook for a further 2-3 minutes. Add onion paste, mix well and cook for another 2 minutes. Add cashew nut – melon seed paste, mix well and cook for another 2 minutes. Add cardamom powder, nutmeg powder and garam masala powder, mix well and cook for another 2 minutes. Adjust salt and stir. Add coconut milk, stir well, cover and cook for a further 15 – 20 minutes. Serve hot garnished with red and yellow capsicum juliennes.
The roasted peanuts add to the freshly roasted flavor and you don’t taste it at all. It also aids in thickening the curry.
Garam Masala:
I always make just enough for the recipe I am making – freshly roasted and ground – Is always added at the beginning and the end of cooking to enhance curry dishes with a gentle aroma. I always add a generous sprinkling after sauteeing the meat and onions and then toward the end to further freshen up and boost the flavor. I encourage you to make the spice mixture at home instead of buying it in a store. The one in the store can be or become tasteless and stale on storage. Always smell the aroma. The recipe below is very easy and well worth making it at home. It can be stored in a cool, dry place in an airtight container for 2-3 months if you are not the fussy curry type
Ingredients:
1/4 cup cumin (Jeera) seeds
1/4 cup coriander seeds
1 1/2 tablespoons cardamom seeds (black or green cardamom pods)
2 whole cinnamon sticks, 3 inches long
1 1/2 teaspoons whole cloves
3 tablespoons black peppercorns
4 bay leaves, broken up
1/2 teaspoon ground mace (optional) or substitute with finely grated nutmeg
Method:
Heat a heavy frying pan for 2 minutes over medium-high heat. Combine all the spices (except the mace) and add them to the frying pan. Dry-roast them, stirring and turning them constantly, until all the spices are several shades darker. They should be done in approximately 10 minutes or so. They will exude a spicy and fragrant aroma. Transfer the roasted spice mixture to a plate to cool it down. After the spices are cooled, grind them into a fine powder using a spice grinder or coffee grinder. Add the mace to the mixture and mix well. Store in an airtight container in a cool, dry place. It can be stored for up to 3 months or so. Makes 3/4 cup
Enjoy!
Adapted From: Sanjeev Kapoor Khazanan – Thank You so much Sanjeev! See on YouTube.