Lip-Smacking Awadhi Dishes

Ingredients

• 4 jumbo prawns without shell
• 25 gms hung yoghurt
• Salt to taste
• 2 gms yellow chilli powder
• 100 gms onions
• 75 gms cashew nuts
• 200 gms beaten yoghurt
• 25 ml olive oil
• 2 gms red chilli powder
• 2 gms fenugreek seeds
• 2 gms fenugreek leaves
• 5 gms turmeric powder
• 5 gms garam masala powder
• chopped coriander for garnish
• ginger juliennes for garnish
• desi ghee for smoking
• 400 gms boneless chicken leg
• 5 gms red chilli powder
• Salt to taste
• 10 gms ginger garlic paste
• 20 gms hung yoghurt
• 30 gms corn flour
• 20 gms besan
• 50 gms chopped onions
• 75 gms chopped tomato
• 15 gms capsicum diced
• 15 gms red bell pepper diced
• 15 gms yellow bell pepper diced
• Chopped coriander for garnish
• Ginger juliennes for garnish
• 2 gms black pepper powder
• 5 gms garam masala
• 40 ml olive oil
• 10 gms desi ghee
• refined oil for frying

Method
Smoked Jhinga Qaliyan

• Marinate prawns in creamed hung yoghurt, yellow chilli and salt. Keep aside.
• Boil onions and cashew nuts. Cool and blend into a fine paste. Keep aside.
• In a pre-heated Tandoor, flash cook the prawns giving them a nice tandoori color.
• Heat mustard oil and when it’s hot, add ginger garlic paste. Saute.
• Add fenugreek seeds followed by beaten yoghurt, turmeric, red chilli and salt. Bhunao well till oil separates.
• Add the onion and cashew nut paste. Bhunao well again till oil separates.
• Add the jumbo tandoori prawns and simmer for 5-8 minutes.
• Finish with garam masala, lemon juice and fenugreek powder.
• Smoke the dish by adding desi ghee to some live charcoal and cover the vessel for 10 minutes.
• Serve garnished with chopped coriander and ginger julienne.

Awadhi recipe chicken Dum ka khasta Murgh

• Marinate boneless chicken legs with salt, red chilli, hung yoghurt and ginger garlic paste. Keep aside.
• Make a batter of corn flour and Bengal gram flour. Keep aside. Flash cook the chicken pieces in a pre-heated Tandoor till seared and brown in colour.
• Batter fry the chicken and keep aside.
• In a pan, sauté chopped onions in olive oil and desi ghee till well done and add chopped tomatoes.
• Add the batter-fried chicken, diced peppers in the onion and tomato masala. Add all powdered spices and stir fry.
• Adjust seasoning and serve garnished with chopped coriander and ginger julienne.