Chicken Azamgarhi, Chicken Lapeta, Chicken Dry, Chicken Akha Masal

    

                                

How to Cook Chicken Azamgarhi

Chef- Prem Chand	Recipe Serving 3-4- People
Preparation time- 20 Min.	Cook Time- 40-45 Min
Total Cook time- 1 Hrs	Difficult Level- Easy

About Chicken Azamgarhi recipe

 

Chicken Azamgarhi is a Popular dish of East Uttar Pradesh (U.P.) which is very Simple easy to Cook, even Bachelors can cook easily, and is so delicious and full of fragrance that the Aroma will fly in the air like anything.

 

Just requirement is Spices and the Time!

 

Now we can Start Cooking in Patila (POT) yes will do cooking in Patila, as this Recipe is one of the ancient Recipe and in those days Pressure Cooker is not available so everything is Cooked in a Pot type of Utensils

Patila/POT/Utensils

Ingredients of Chicken Azamgarhi

 

1.    Jeera-10gm
2.     Sahjeera-2-3 gm
3.     Cinnamon- Small Piece
4.    Cloves—2 Pcs
5.    Black Peeper- 10-13 Pcs
6.    Cardamom-3 Pcs
7.    Large Cardamom-1 Pcs
8.   Bay Leaves-2-3 Pcs
9.   Red Chilli- (Akha/Saboot)-10 Pcs
10.  Chakra Phool- Less than 1 Pcs
11.  Jay Patri-1 or less than 1 Pcs
12.  Chicken 1 Kg(Meat)
13.  Onion
14. Garlic
15. Ginger

 

 

Preparation Step-1

 

Take an "whole Spices" (Akha/Sabot Masala) Like-

 

1.    Jeera-10gm
2.  Sahjeera-2-3 gm
3.  Cinnamon- Small Piece
4.  Cloves—2 Pcs
5.  Black Peeper- 10-13 Pcs
6.  Cardamom-3 Pcs
7.  Large Cardamom-1 Pcs
8.   Bay Leaves-2-3 Pcs
9.  Red Chilli- (Akha/Sabot)-10 Pcs
10. Chakra Phool- Less than 1 Pcs
11. Jay Patri-1 or less than 1 Pcs

 

Preparation Step-3

Take a Mortar (Okhali) and just grind it but it should not be very fine, Grind it till Aroma of the Spices will Come, and you can feel it, Keep it aside and start Preparing the Gravy.

Gravy Required 250 gm Onion, 15-20 pcs Garlic, Small Portion of Ginger Choped it into small and fine pieces.

Preparation Step-4

Wash Chicken Properly no Blood, no Feather ,like nothing Impurity remain

 

How to Cook Chicken Azamgarhi (or You can Follow Below Cooking Steps)

Take Mustard Oil in the pot on high Flame so that the Pungent Smell & Taste of Oil can be Reduce (if you Don’t take Mustard oil then take any refined/vegetable/desi Ghee as per your comfort) put Bay leaves then, sliced onion for the time its water get burned in the Pot take Chopped ginger and Garlic, everything should be fine & sliced.

After 5-10 min When the Look of Onion, Ginger and garlic become radish(i.e. Fully Fried) Put the Washed Chicken into the Pot, along with the Dry & Grind masala, Now it’s Time to fry the Chicken with Onion, Garlic ginger & Masala close the Lid of the Pot for 15 min and then Stirr everything in the Pot (will see Chicken releasing Water then Close the Lid for 10 Min after that Stirr the same as earlier, Once Again need to repeat the same Process after 5 Min (In short, we have to reduce the time of frying the chicken with Masala till the time the flesh get Tender if it’s still raw we need to repeat the Process Once again)

Then Add Small Amount Of water and put Meat Masala and not chicken masala (as Meat masala is More Stronger and full or Aroma than chicken masala is) here, this is Important to understand that the Qty of Water can be according to the Guest Requirement.

 

Cooking Through Steps (Or Else you can Follow Above elaborated how to Cook)

 

Step 1- Heat the Mustard/vegetable oil into the pan.

Step 2- Put Bay Leaves

Step 3- Put Fine Chopped Onion

Step-4- Put Chopped Garlic

Step-5- Put Chopped Ginger

Cook it for 5-10 Min till the time Color will Change from white to reddish

Step-6 -Then add the chicken and put Spices/Masala which was grind in the Mortar let it cook for about 30-40 minutes.

Step-7- Keep on Stirring on a regular interval of time(Like 1^st after 15 Min, then 10 Min and then after 5 Min, Can stir once again if water still remains in the pot and it’s not yet soaked)

Step-8 Once Water in the Pot Soaked add Meat Masala (Packet) Chilli Powder, Turmeric Powder and add Salt to taste. The Masala Could be fuse well with the chicken.

Step-9 Keep Stirring Occasionally

Step-10 Put Water to make gravy(thin/thick gravy) as per below suggestion (after Step 11)

   Step-11- Serve hot, garnished with coriander leaves.

 

  

Thin Gravy can be Maintained if

1. Thin Gravy love to be.
2.  Wants to be taken with Rice too- as thin gravy is best Combination with Rice.
3.  Suffering from Cold and Cough- it’s a good Remedies to cure band naak and last but not the least.
4.  Guest or unexpected Guests are More and need to be Manage.

Thin Gravy

 

Thick Gravy Can be Maintained if-

1.   Want to eat as a Snacks
2.    Required for Drinkers as a Chakna (Snacks)
3.    If Only want to eat with Roti/Chapati (Not with Rice)

 

Thick Gravy

You Can Contact-- ashwani233@gmail.com