Awadhi Chicken Recipe: Royal Lucknowi Flavour, Made Easy

Awadhi cuisine, from the royal kitchens of Lucknow, is known for richness and fragrance rather than fire. Think whole spices, slow cooking and a deep, balanced aroma, the style behind famous kebabs and kormas.

Awadh Royale brings that heritage to your kitchen in one marinade crafted with fragrant whole spices and rich savoury notes.

What you need (serves 2)

• 250–300 g chicken, boneless or bone-in
• 1 pack Awadh Royale marinade
• 40 ml water
• 1–2 tbsp ghee or butter
• Optional to serve: fried onions, mint leaves, lemon

How to make Awadhi chicken

1. Cut

Cut chicken into medium, even pieces.

2. Coat

Mix the blend with 40 ml water and melted ghee. Coat the chicken and marinate for 15 minutes.

3. Cook

Pan: Heat ghee in a heavy pan, sear the chicken on medium-high for a few minutes per side, then cover and cook on low-medium for 6–8 minutes. Uncover and cook until the coating turns rich and glossy, about 15 minutes in total for boneless.

Air fryer: Around 200°C for roughly 14–18 minutes, flipping halfway and brushing with ghee.

It is done when there is no pink in the centre and the juices run clear.

4. Finish

Garnish with crispy fried onions and a few mint leaves for that Lucknowi touch.

Tips

• Ghee, not oil. It is central to the Awadhi flavour.
• Go low and slow after searing. Awadhi food rewards gentle cooking.

What to serve it with

Sheermal or naan, jeera rice, or a rich gravy. It is also lovely in wraps and rice bowls.

FAQs

Is Awadhi chicken spicy?
It is aromatic and rich, with mild to medium warmth rather than strong heat.

How much chicken does one pack make?
One pack marinates 250–300 g of chicken or fish.

Cook like royalty with Awadh Royale, or see our full chicken marinade range.