Awadh is the ancient name of the modern dayLucknow. Known for its distinct flavours and mughlai cooking techniques, these age old recipes of the bawarchis and rakabdars of the Mughal dynasty of Awadh is what forms the center stone of Lucknowi cuisine.
We got to taste some great awadh food at Shangri- La hotel’s Café Uno by Chef Anwar Ahmed who has a history of cooking attached to him. While Chef Abhinandan crafts an exclusive recipe for us to be tried in our kitchen as we indulged in the gastronomic delights of awadh food.
MURGH SHAMINA
Boil almonds and cashwenuts and make the fine paste.”Take ghee and whole spices, and temper until it crackles”.Add the onions in the ghee and fry until dark but not burnt. Now put the paste and cook until the ghee floats to the top. Add the chicken and cook it well whilst adding the freshly pounded spices. At the end finish the dish with fresh cream and butter. Garnish it with poached egg white froth.
INGREDIENTS
Chicken Leg Boneless 600 gms
Ghee 100 ml
Bay Leaves For tempering 0.1 gms
Cinnamon Stick For tempering 0.1 gms
Clove For tempering 0.1 gms
Garlic Chopped 3 gms
Ginger Chopped 3 gms
Almond Paste 50 gms
Cashewnut Paste 100 gms
Onion Sliced 50 gms
Poppy seeds Paste 30 gms
Butter 20 gms
Fresh Cream 25 gms
Javitri Powder 2 gms
Kewra water gms
Rose Petals Powder 0.01 gms
Pan Ki Jad Powder 0.01 gms
For garnish
Egg White Beaten 4 nos
Green Cardamom For tempering 0.01 gms
