Awadhi Orange Chicken

Ingredients

In this adaptation of Orange Chicken to Awadhi cuisine, we incorporate the rich and aromatic spices that are characteristic of Awadhi cooking. The original American Chinese version is typically sweet and tangy, while the Awadhi version adds a depth of flavors with the use of traditional spices such as cardamom, cloves, and cinnamon. The dish also incorporates yogurt, which is commonly used in Awadhi cuisine to tenderize the meat and add a creamy texture to the gravy. We alse have the original recipe for Orange Chicken, so you can check it out.

• 500g (1.1 lb) chicken, boneless and skinless 500g (1.1 lb) chicken, boneless and skinless
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1/2 cup (120g) yogurt 1/2 cup (120g) yogurt
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/2 teaspoon cinnamon powder 1/2 teaspoon cinnamon powder
• 1/4 teaspoon clove powder 1/4 teaspoon clove powder
• Salt to taste Salt to taste
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the orange juice, yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cardamom powder, cinnamon powder, clove powder, and salt. Mix well to form a marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to penetrate the meat.
3. 3.
   Heat ghee in a pan over medium heat. Add the marinated chicken along with the marinade. Cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the marinade thickens to form a gravy.
4. 4.
   Garnish with fresh coriander leaves and serve hot with rice or naan.

Treat your ingredients with care...

• Orange juice — Use freshly squeezed orange juice for the best flavor.
• Ghee — If you prefer a dairy-free version, you can substitute ghee with vegetable oil or coconut oil.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Marinating the chicken for a longer duration, such as overnight, will enhance the flavors.
• Adjust the consistency of the gravy by adding more or less orange juice as desired.
• Garnish with freshly chopped mint leaves for an extra burst of freshness.
• Serve the Awadhi Orange Chicken with fragrant saffron rice for a complete meal experience.

Serving advice

Serve the Awadhi Orange Chicken hot with steamed basmati rice or naan bread. Accompany it with a side of cucumber raita or a fresh green salad to balance the flavors.

Presentation advice

Present the Awadhi Orange Chicken in a vibrant serving dish, garnished with fresh coriander leaves. The bright orange color of the dish will be visually appealing. Serve it with a side of rice or naan bread, and place a small bowl of cucumber raita or mint chutney on the side for added freshness.