Lucknowi-Style Chicken Masala Recipe: A Royal Awadhi Chicken Curry You Can Make at Home
Lucknowi-Style Chicken Masala Recipe: A Royal Awadhi Chicken Curry You Can Make at Home
Learn how to make authentic Lucknowi-Style Chicken Masala with this easy step-by-step recipe. Discover the secrets of rich Awadhi flavors, creamy gravy, expert cooking tips, nutrition facts, and serving suggestions.
By Amit Kaul
Location: India
Published on: June 28, 2026 –
Lucknowi-Style Chicken Masala Recipe: The Royal Taste of Awadh in Every Bite
If you’re looking for a chicken curry that’s rich, aromatic, and packed with royal flavors, Lucknowi-Style Chicken Masala deserves a place on your dining table. Originating from the legendary kitchens of Awadh (Lucknow), this dish beautifully showcases the refined cooking traditions that made the region famous worldwide.
Unlike spicy roadside curries, this classic recipe focuses on balance. Creamy yogurt, fried onions, fragrant whole spices, cashew paste, and a touch of fresh cream come together to create a luxurious gravy that perfectly coats tender chicken pieces. Traditionally served with naan, roomali roti, khamiri roti, or fragrant basmati rice, this dish is ideal for family dinners, festive occasions, or weekend celebrations. Authentic versions commonly feature marinated chicken, browned onions, cashew paste, tomato puree, ghee, and aromatic whole spices, finished with cream and coriander for richness.
Why Lucknowi Chicken Masala Is So Special
Awadhi cuisine is known for its subtle yet complex flavors. Rather than overwhelming heat, the emphasis is on slow cooking, delicate spices, and silky textures.
This chicken masala is unique because:
- Rich onion and cashew gravy
- Creamy yogurt-based marinade
- Aromatic whole spices
- Slow cooking for maximum tenderness
- Perfect balance of spice and creaminess
The result is a restaurant-style curry that tastes elegant without being overly spicy.
Lucknowi-Style Chicken Masala Recipe: Ingredients
For Marinating
- 500 g chicken (bone-in preferred)
- ½ cup thick yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp Kashmiri red chilli powder
- Salt to taste
- Black pepper
For the Gravy
- 2 tbsp ghee
- 1 large onion (fried until golden and blended)
- 2 tbsp cashew paste
- ¼ cup tomato puree
- 1 tbsp fresh cream
- 3 green cardamom pods
- 4 cloves
- 2 bay leaves
- 1-inch cinnamon stick
- Fresh coriander leaves
- Optional: 1–2 slit green chillies
Step-by-Step Method
Step 1: Marinate the Chicken
Mix yogurt, ginger-garlic paste, turmeric, cumin powder, garam masala, chilli powder, salt, and pepper.
After giving the chicken a thorough coat, chill it for at least an hour. Overnight marination gives even better flavor and tenderness.
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Step 2: Prepare the Aromatics
Heat ghee in a heavy-bottomed pan.
Add:
Bay leaves
Cardamom
Cloves
Cinnamon
Cook until fragrant.
Step 3: Cook the Chicken
Add the marinated chicken and cook over medium heat until it changes color.
Allow the yogurt to cook completely before moving to the next step.
Step 4: Build the Rich Gravy
Add:
Fried onion paste
Cashew paste
Tomato puree
Mix well.
Cook until the masala becomes thick and the ghee begins separating from the gravy—a classic bhuna technique that develops deep flavor.
Step 5: Slow Simmer
Pour in a little warm water.
Simmer, covered, until the chicken is soft, about 20 minutes.
Step 6: Finish Like Royal Kitchens
Stir in fresh cream.
Adjust salt.
Garnish generously with chopped coriander leaves.
Serve piping hot.
Pro Cooking Tips
✔ Marinate overnight for maximum tenderness.
✔ Use homemade fried onions for richer sweetness.
✔ Cashew paste creates a naturally creamy texture without excessive cream.
✔ Always cook on low heat to preserve delicate Awadhi flavors.
✔ Bone-in chicken delivers a deeper, richer gravy.
✔ A few drops of kewra water or rose water can add a traditional royal aroma, though they should be used sparingly.
Best Side Dishes
Lucknowi Chicken Masala pairs wonderfully with:
- Butter Naan
- Garlic Naan
- Khamiri Roti
- Roomali Roti
- Jeera Rice
- Saffron Rice
- Plain Basmati Rice
- Lachha Paratha
Nutrition (Approximate Per Serving)
- Calories: 380–450 kcal
- Protein: 28–32 g
- Fat: 24 g
- Carbohydrates: 12–15 g
- Fiber: 2 g
Actual values vary depending on the amount of cream, ghee, and nuts used.
Storage Tips
- Store in an airtight jar in the refrigerator for up to three days.
- Freeze for up to 2 months.
- If the gravy thickens too much, add a little water and reheat slowly over low heat.
Frequently Asked Questions
Can I make it without cream?
Yes. The cashew paste and yogurt already provide plenty of richness.
Can I use boneless chicken?
Absolutely. Boneless thigh pieces stay juicier than breast meat.
Is this recipe very spicy?
No. Authentic Lucknowi cuisine focuses more on aroma than intense heat.
Can I prepare it in advance?
Yes. In fact, the flavors deepen after a few hours, making it an excellent make-ahead dish.
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Lucknowi-Style Chicken Masala Recipe: Final Thoughts
Lucknowi-Style Chicken Masala is more than just another chicken curry—it reflects the refined culinary heritage of Awadhi cuisine. Its velvety gravy, fragrant whole spices, and perfectly cooked chicken make it a standout dish for everyday meals as well as festive gatherings. Whether you’re an experienced home cook or trying Awadhi flavors for the first time, this recipe delivers restaurant-quality results with ingredients that are easy to find. Serve it with warm naan or fragrant basmati rice, and enjoy a truly royal meal from the heart of Lucknow.
About the Author
Amit Kaul is a food content writer and digital publisher based in India. He specializes in creating original, experience-driven recipes and home-cooking guides. All recipes published on this website are personally researched, tested, and written by him, following Google’s E-E-A-T (Experience, Expertise, Authoritativeness, Trustworthiness) guidelines.