Lucknow Chicken Gravy
1. Chicken 1k.g
2. 5 green chilli made into a paste, 1T. of ginger and garlic paste, red chilli paste or powder - 1/4tsp. Add all this to the chicken and marinate it well.
3. Finely chop 1 large red onion. Add no curry leaves in Mughal dishes.
4. 10 casuanuts, 3 whole pieces of 2inch size coconut, 1T. of fried Sesame seeds, soak it in warm water for 20 minutes and grind it into a thick paste.
5. In the warm pan, add oil or ghee (ghee in the original recipe, but I twist to avoid weight gain). Add all the whole spices 1 or two each. And leave for just 2 minutes
6. Next add the onion and fry well till brown. Now add the chicken (marinated) to the oil and cook on low heat for 12 minutes. Now add the poppy seed paste with casuanuts and coconut, and saute well for 3 minutes.Add the water and cook till done. This the most tastiest gravy I have ever tasted, shared and taught on television by the royal family of Lucknow which they kept for long as their family recipe! You may want to try this.
2. 5 green chilli made into a paste, 1T. of ginger and garlic paste, red chilli paste or powder - 1/4tsp. Add all this to the chicken and marinate it well.
3. Finely chop 1 large red onion. Add no curry leaves in Mughal dishes.
4. 10 casuanuts, 3 whole pieces of 2inch size coconut, 1T. of fried Sesame seeds, soak it in warm water for 20 minutes and grind it into a thick paste.
5. In the warm pan, add oil or ghee (ghee in the original recipe, but I twist to avoid weight gain). Add all the whole spices 1 or two each. And leave for just 2 minutes
6. Next add the onion and fry well till brown. Now add the chicken (marinated) to the oil and cook on low heat for 12 minutes. Now add the poppy seed paste with casuanuts and coconut, and saute well for 3 minutes.Add the water and cook till done. This the most tastiest gravy I have ever tasted, shared and taught on television by the royal family of Lucknow which they kept for long as their family recipe! You may want to try this.
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