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Kota Lucknowi Chicken 🇮🇳 Indian
Lucknowi chicken curry in a delicate Lucknowi-style cashew gravy: chicken cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour.
Ingredients 🍗 Chicken 500 g, bone-in pieces 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🫙 Cashews 2 tbsp, ground 🌶️ Red Chili Powder 1 tsp Optional extras 🧀 Heavy Cream 2 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced 🌿 Green Cardamom 3 Instructions 1 Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste.
4 Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 19 minutes.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Kota Lucknowi Chicken
Time 60 min
Serves 4
Level Medium
Prep / cook 31 / 29 min Ingredients 🍗 Chicken 500 g, bone-in pieces 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🫙 Cashews 2 tbsp, ground 🌶️ Red Chili Powder 1 tsp Optional 🧀 Heavy Cream 2 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced 🌿 Green Cardamom 3 Steps Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste. Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 19 minutes. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
