Restaurant Style Chicken Awadh | How to make Restaurant Style Chicken Awadh

By Lata Lala  |  12th Apr 2018  |  
5 from 1 review Rate It!
  • Restaurant Style Chicken Awadh, How to make Restaurant Style Chicken Awadh
Restaurant Style Chicken Awadhby Lata Lala
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About Restaurant Style Chicken Awadh Recipe

Awadhi cuisine is very rich in every sense, be it spices or flavours. I make chicken in many ways, keep on experimenting with different cuisine preparations. This receipe is regular fare at my place, as this suits our pallet being not very spicy nor bland

Restaurant Style Chicken Awadh

Ingredients to make Restaurant Style Chicken Awadh

  • Boneless chicken 250gms cut & cleaned into medium sized pieces ( bite size).
  • 2 big onions sliced
  • 2 tomatoes chopped
  • ginger Garlic Paste 1 spoon (Garlic flakes 6 to 7)
  • bay leaf 1 piece
  • black pepper corns 2
  • cloves 2 pieces
  • cinnamon Stick 1
  • turmeric powder 1/2 tsp
  • red chilli powder 1 tsp
  • coriander powder 1 tsp
  • chicken masala 1 tsp
  • Garam masala powder 1/2 tsp
  • salt to taste
  • cashew nuts paste (8 pcs soaked in warm water ) 2 tbsp
  • Fresh cream/ yogurt 2 tsp
  • Grated processed cheese 2 tbsp
  • oil 3 to 4 tsp

How to make Restaurant Style Chicken Awadh

  1. Boil the chicken pieces in water with salt till tender.
  2. Don't discard the water in which chicken has been boiled. This is your chicken stock.
  3. In a heavy bottom pan, put 2 – 3 tsp of oil.
  4. Add sliced onions. Saute till colour changes to light pink.
  5. Add 1/2 tsp turmeric powder to it.
  6. Blend it in mixer upon cooling.
  7. In same kadhai put 1 tsp oil. Add all whole garam masalas one by one.
  8. Add onion paste. Add Ginger garlic paste. Saute it nicely. .
  9. Now add salt, Red chilli powder, coriander powder, chicken masala powder & garam masala powder. Mix well
  10. Add chopped tomatoes. Saute till oil separates. .
  11. Add already boiled chicken pieces to the gravy. Give a nice mix so that masala coats to chicken nicely.
  12. Now add cashewnut paste. Add little water to make thick gravy
  13. You can use chicken stock ( water in which you have boiled chicken) to make a thick gravy.
  14. In the end add fresh cream/yogurt.
  15. Before putting off the flame add 2 tbsp grated processed cheese(secret ingredient ) to chicken gravy.
  16. Garnish with fresh coriander leaves.
  17. Serve hot with fulkas/flatbread & some fresh salad.

My Tip:

Do add grated cheese in the end before putting off the falme. It gives nice flavour to the chicken.

Reviews for Restaurant Style Chicken Awadh (1)

Shelly Sharma7 months ago

It goes well with butter naan.
Lata Lala
7 months ago
Yes Shelly. Even with tandoori roti it tastes yummy