Awadhi Ember Roast

The Awadhi Ember Roast is a gourmet dish originating from the rich culinary traditions of the Awadh region in India, known today as Lucknow. Awadhi cuisine is renowned for its subtle aroma, distinguished flavors, and use of fragrant spices, serving as an incredible journey back to the opulent era of Nawabs.

The process of slow cooking, known as Dum Pukht, is a hallmark of Awadhi cooking. This method locks in the rich flavors of spices and marinated meats, making dishes like the Awadhi Ember Roast incredibly tantalizing.

Ingredients

• Chicken - 1 whole, cleaned and cut into large pieces
• Yogurt - 1 cup, thick
• Garlic - 8 to 10 cloves, minced
• Ginger - 2 inches, grated
• Lime Juice - 2 tablespoons
• Onion - 2 large, finely sliced
• Green Chilies - 4, slit
• Cumin Powder - 1 teaspoon
• Coriander Powder - 2 teaspoons
• Turmeric Powder - 1 teaspoon
• Kashmiri Red Chilli Powder - 1 teaspoon
• Garam Masala - 1 teaspoon
• Black Cardamom - 2 pods, crushed
• Bay Leaves - 2
• Cloves - 4
• Cinnamon Stick - 1 inch
• Salt - as per taste
• Mustard Oil - 3 tablespoons
• Mint - for garnish
• Coriander Leaves - for garnish
• Smoky Flavoring Coal - a small piece

Preparation

1. First, marinate the chicken with yogurt, garlic, ginger, lime juice, cumin powder, coriander powder, turmeric powder, and Kashmiri red chilli powder. Mix everything well ensuring the chicken pieces are thoroughly coated.
2. Cover the marinated chicken and let it rest in the refrigerator for at least 3 to 4 hours. Overnight marination is optimal to soak in the flavors.

Cooking Process

1. Heat mustard oil in a large pan, add the bay leaves, black cardamom, cloves, and cinnamon stick. Sauté until they release their aroma.
2. Add the finely sliced onions and cook till they turn golden brown.
3. Introduce the marinated chicken and green chillies to the pan. Stir well over medium heat until the chicken is browned on all sides.
4. Add salt and garam masala, stir it in, and then reduce to low flame.
5. Cover the pan and let the chicken cook in its own juices for about 30 to 40 minutes (set your cooking timer). Stir occasionally to ensure it doesn’t stick.
6. Once cooked, set a piece of smoky flavoring coal burning on a small metal spoon or dish, place it on the cooked chicken, and cover the vessel quickly. Allow the smoky flavor to infuse for about 5 minutes.

Garnishing and Serving

• Garnish with freshly chopped mint and coriander leaves.
• Serve hot with rice or bread such as Naan or Roti for a complete meal.

This exquisite dish pairs beautifully with traditional Indian condiments like Raita or chutney to enhance its flavor profile.

The Awadhi Ember Roast is an aromatic and flavorful journey that reconnects us with ancient India, the opulence of the Nawabs, and the intricate culinary treasures of the Awadh region. Relish each bite of this tender and smoky delight that embodies a rich heritage and culinary craftsmanship. Enjoy!