Lucknowi-Style Chicken Masala
This is a rich and creamy chicken curry with royal flavors. Made with cashew paste, tomato puree, ghee, and cream, it tastes luxurious and goes perfectly with naan, khamiri roti, or rice.
Ingredients (Serves 3-4)
Chicken & Curry Ingredients:
500 g chicken (curry cut)
1 large onion, sliced, fried till brown, then blended
2 tbsp cashew paste
1/4 cup tomato puree
2 tbsp ghee (clarified butter)
1 tbsp heavy cream
4 cloves
3 cardamom pods
2 bay leaves
1-inch cinnamon stick
A handful of chopped coriander leaves
For Marination:
1/2 cup yogurt
1 tbsp ginger-garlic paste
1 tsp garam masala powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chili powder
Salt, to taste
Black pepper, to taste
Instructions
1. Marinate the Chicken
In a bowl or ziplock bag, mix yogurt, ginger-garlic paste, garam masala, cumin, turmeric, chili powder, salt, and pepper.
Add the chicken and coat it well.
Cover and refrigerate for a few hours, or overnight for better flavor.
2. Cook the Spices
Heat ghee in a pan over medium heat.
Add cloves, cardamom, bay leaves, cinnamon, and green chilies. Let them sizzle for a few seconds.
3. Cook the Chicken
Add the marinated chicken to the pan.
Cook on low to medium heat, stirring occasionally, until the chicken changes color.
4. Add Onion, Cashew, and Tomato
Mix in blended onion, cashew paste, and tomato puree.
Add a little water if you want thinner gravy.
5. Simmer the Curry
Cover the pan and cook for 20 minutes.
Remove the lid, stir in heavy cream, and adjust salt to taste.
Let it simmer for another 5 minutes.
6. Garnish and Serve
Turn off the heat and sprinkle with fresh coriander leaves.
Serve hot with naan, roti, or rice.
Tips:
Fry onions until golden brown for extra flavor.
Adjust chili powder to your spice preference.
Soak cashews in warm water and blend for a smoother, creamier curry.