Awadhi Masala Murg

Introduction to Awadhi Cuisine

Awadhi cuisine, which hails from the city of Lucknow in Uttar Pradesh, India, is known for its rich flavors, royal presentation, and harmonious blend of spices. Among its various sumptuous dishes, Awadhi Masala Murg stands out as a beloved chicken dish celebrated for its aromatic allure and intricate spice mix. The complexity and depth of the massala are what bring this dish to life.

The History of Awadhi Masala Murg

The culinary tradition of Awadh is deeply influenced by Mughal cooking techniques and recipes. From the 18th century, when the Nawabs of Awadh ruled, the style developed into its own distinct form. Awadhi Masala Murg, like many dishes from this region, carries the signature slow-cooking method, which allows the spices to thoroughly penetrate the meat, creating a sumptuous and memorable feast.

Ingredients

• Chicken - 1 kg, cut into pieces
• Onions - 2 large, thinly sliced
• Ginger - 2-inch piece, grated
• Garlic - 6 cloves, minced
• Yogurt - 1 cup
• Turmeric powder - 1 tsp
• Cumin seeds - 1 tsp
• Coriander powder - 2 tsp
• Red chili powder - 1 tsp
• Garam masala - 1 tsp
• Salt - to taste
• Oil - 4 tbsp
• Milk - 1/2 cup, preferably full cream
• Saffron strands - a pinch, soaked in 2 tbsp warm milk
• Lemon juice - 1 tbsp
• Cilantro leaves - for garnish

Preparation

Before beginning, gather all necessary ingredients. Preparing your ingredients beforehand saves time and ensures smooth cooking.

Step 1: Marinade

1. In a large bowl, combine yogurt, turmeric powder, salt, and lemon juice. Mix well.
2. Add the chicken pieces, ensuring they are well coated with the marinade.
3. Cover the bowl and let it marinate in the refrigerator for at least 1-2 hours. Allowing the chicken to marinate is crucial for tender and flavorful results.

Step 2: Preparing the Base

1. Heat oil in a large pan over medium heat. Add the cumin seeds and let them crackle.
2. Add onions and sauté until golden brown.
3. Introduce ginger and garlic to the pan and fry until their raw aroma disappears.

Cooking the Awadhi Masala Murg

1. Add the marinated chicken to the pan. Stir well to combine all ingredients.
2. Sprinkle coriander powder and red chili powder over the chicken and mix thoroughly.
3. Cover the pan and let the chicken cook on low heat for about 20-25 minutes, stirring occasionally. Use a timer to keep track of the cooking duration.
4. Check if the chicken is cooked through; it should be tender and juicy.
5. Add the pre-soaked saffron milk and milk to the chicken. Stir well.
6. Sprinkle garam masala over the dish and give it a final stir.
7. Cook uncovered for another 5 minutes to intensify flavors, ensuring the chicken is fully infused with the masala.

Serving and Enjoyment

1. Garnish the Awadhi Masala Murg with fresh cilantro leaves. The vibrant color not only enhances the visual appeal but also adds a refreshing taste to the dish.
2. This dish pairs beautifully with steamed basmati rice, naan, or roti, allowing the rich and complex flavors to shine.
3. For an authentic experience, consider serving with accompaniments like pickles or a cooling mint raita, which balance the spiciness of the dish.

Awadhi Masala Murg is more than just a meal; it is a culinary journey that reflects the opulence and tradition of Lucknow's royal kitchens. With each bite, you immerse yourself in a tapestry of flavors, crafted lovingly through time-honored methods. Enjoy this regal dish with your loved ones and create memories that celebrate the art of slow cooking.