Lucknow x Italy
Chicken korma cannelloni
Awadhi manners, Italian tubes. Every one of them stuffed with good intentions and chicken.
95 minTime
40 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original761kcalsame
40 gproteinsame
4 gfibresame
95minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the ghee in a wide pan on medium heat. Fry half the onion for 10 minutes until deep golden. Lift out and drain on paper.
- 2In the same ghee, add whole spices and the rest of the onion for 5 minutes, then ginger garlic paste for 1 minute. Add the chicken on medium high heat and cook 8 minutes, breaking it up, until no pink remains.
- 3Stir in half the fried onion, crushed, plus garam masala, salt and 2 tbsp curd. Pick out the whole spices and let it cool.
- 4Blend the cashews, remaining curd, milk, cream, cardamom, white pepper, saffron and kewra until smooth. Warm on low heat for 4 minutes, stirring, without boiling.
- 5Pack the dry tubes with filling using a teaspoon. Spread a third of the sauce in a baking dish, lay in the tubes and pour over the rest so they are fully covered. Top with mozzarella.
- 6Cover with foil and bake in the oven at 190°C for 30 minutes, then uncover for 10 minutes. Rest 5 minutes and scatter the remaining fried onion, almonds and mint.
Serve it like this
Lift three cannelloni onto a warm plate side by side, spoon the saffron sauce over and pile the crisp onion, almond slivers and mint in a little heap on top.
