The use of almonds has been elevated to an art in Awadhi cooking, so what makes this recipe stand out is the use of makhana, or the super food also known as fox nuts
Method of Preparation
1. Prepare the Chicken
• Clean the chicken thoroughly, apply salt, and keep aside.
2. Tempering
• Heat a thick-bottomed handi and add ghee.
• Add green cardamom, shahi jeera, cinnamon, cloves, and bay leaf.
• Allow the whole spices to crackle and release aroma
• Add ginger and garlic paste and sauté lightly.
3. Add Spice Paste
• In a separate bowl, mix with a little water:
• Salt
• Turmeric powder
• Yellow chilli powder
• Red chilli powder
• Coriander powder
• Add this spice mixture to the handi.
• Cook until the oil separates.
4. Add Curd
• Increase the heat.
• Add whisked curd gradually, stirring continuously.
• Do not stop stirring until the curd comes to a boil.
• Cook again until the oil separates.
5. Cook the Chicken
• Add the marinated chicken and bhuno well.
• Add a little water if required and continue cooking.
• Add half-cooked brown onion paste and sauté.
6. Simmer & Strain
• Add sufficient water and bring to a boil, keeping the gravy thick in consistency.
• Remove from heat and strain the curry, separating the chicken pieces.
7. Finish the Gravy
• Return the strained gravy to heat.
• Add almond–makhana paste, kewra water, rose water, javitri powder, and green cardamom powder.
• Simmer gently to blend the flavours.
