Wednesday, June 24, 2009

Lucknow Chicken Curry

This curry does not have any coconut but due to roasted sesame and poppy seeds, we feel it has coconut. I have tweaked this recipe from my prestige recipe booklet

Lucknowi Chicken Curry
Inspired by Prestige Recipe Booklet

1 lb boneless, skinless chicken, cut into bite sized pieces
2 tsp ginger - garlic paste
1/2 tsp turmeric powder
1/4 cup plain yogurt

Roast one after the other and then grind
1 tbsp sesame seeds
1 tbsp poppy seeds
7 garlic cloves
1" cinnamon
4-5 black peppercorns
4 cloves
1 big onion, peeled, sliced --> Approx. 1 cup sliced onion
1 tsp oil* (See Note below)

1 tbsp oil
2 bay leaves

3 medium tomatoes, blanched, peeled & pureed
salt to taste

1 tbsp cilantro/coriander leaves

Suggested Accompaniments
Rumali Roti
Jeera Rice
Tandoori Naan

1. In the pressure cooker handi, heat oil
2. Add bay leaves. As they sizzle, add the masala paste. Saute for 10 minutes.
3. Now add marinated chicken. Saute for 5 minutes.
4. Add tomato paste, salt, 1/2 cup water.
5. Close the lid of the handi. Pressure cook for 3-4 whistles.
6. Let the pressure drop of its own. Open. Let it simmer for 5 minutes. Adjust for salt.
7. Garnish with cilantro.

Note -
1. You do not need any oil* while roasting the spices & seeds. Use 1 tsp oil while roasting sliced onion only.

Prestige Pressure Pan Recipe Booklet


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