Murgh Nizami/Nizami Chicken Curry

Name: Murgh Nizami/Nizami Chicken Curry
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1kg medium chicken, cut into pieces; 2 medium size Tomatoes; 2 medium size chopped onion; 3 tbsp ginger and garlic paste; 25 gms fried cashew nuts; 25 gms fried almonds, blanched and sliced; 3 tbsp Chopped Coriander leaves; 1 cup Yoghurt/ dahi; 1 tbsp Chicken Masala; 1/2 tsp Red Chilli powder; 1/2 tsp kashmiri red chilli powder; 1 tbsp grated fresh Coconut; 4 pods cardamom/ elaichi; 100 gm ghee; To taste Salt

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

Murgh Nizami named after the royal Nizams of Hyderabad, this curry made from rich ingredients like cashew nuts, almonds, cardamoms and Yoghurt.

#nonv

Murgh Nizami named after the royal Nizams of Hyderabad, this curry made from rich ingredients like cashew nuts, almonds, cardamoms and Yoghurt.

#nonv

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

Murgh Nizami named after the royal Nizams of Hyderabad, this curry made from rich ingredients like cashew nuts, almonds, cardamoms and Yoghurt.

#nonv

Murgh Nizami named after the royal Nizams of Hyderabad, this curry made from rich ingredients like cashew nuts, almonds, cardamoms and Yoghurt.

Saved

Ingredients

45 minutes

4 servings

1kgmedium chicken, cut into pieces
2medium size Tomatoes
2medium size chopped onion
3 tbspginger and garlic paste
25 gmsfried cashew nuts
25 gmsfried almonds, blanched and sliced
3 tbspChopped Coriander leaves
1 cupYoghurt/ dahi
1 tbspChicken Masala
1/2 tspRed Chilli powder
1/2 tspkashmiri red chilli powder
1 tbspgrated fresh Coconut
4 podscardamom/ elaichi
100 gmghee
To tasteSalt

Saved

Steps

45 minutes

1

Mix yoghurt, ginger+garlic paste in Chicken.
2

Keep it in refrigerator for an hour.
3

Powder the cashew nuts and half of Almonds in a grinder.
4

Boil Tomatoes for 5 minutes and let it cool.
5

Grind boiled tomatoes, green chillies, coriander leaves and grated Coconut together.
6

In a kadhai or deep frying pan, heat the ghee and put in the cardamom.
7

When your hear it crackle, add chopped onion and fry till golden brown.
8

Add remaining ginger and garlic paste and fry.
9

Add grounded tomato paste and saute.
10

Add turmeric powder, chilli powder, kashmiri chilli powder and chicken masala.
11

Add marinated chicken, cashew+ almond paste and dahi.
12

Stir for 1-2 minutes, coating the chicken.
13

Fry over a medium heat until most of the liquid evaporates and the ghee separates and is seen floating on top.
14

Add water and salt.
15

Cover the curry and cook until the chicken is done.
16

Garnish with the fried almonds and chopped coriander leaves.
17

Serve hot with pulav.