Nizami Chicken Darbari

Name: Nizami Chicken Darbari
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 800 gms chicken with bones; 1/2 cup curd; 1 tsp salt; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp turmeric powder; For Darbari Masala (dry roasted and crushed) :; 1 tsp fennel seeds; 1 tsp coriander seeds; 1 tsp cumin seeds; 2 inch cinnamon stick; 4 cardamom; 4 cloves; 2-3 dry red chillies; 1 star anise; 1/2 mace; 1 bay leaf; 6-7 almonds crushed; 7-8 cashewnuts crushed; 3 finely sliced onions + 1 tomato pureed; 2 tsp ginger paste; 2 tsp garlic paste; 1/4 cup refined oil; 2 tbsp ghee; 1 tbsp fresh cream or malai; 1 tsp kasoori methi; 1 tbsp korma masala; 1 tbsp coriander leaves for garnishing; 3 green chillies

Kumkum Chatterjee @cook_12055532

#EF
Nizami Chicken Darbari is a rich and a traditional dish hailing from Hyderabad. It is a delicacy fit to be served at the king's durbar( court) or on special occasions or festivals. This is definitely true with this Nizami Chicken Darbari as it uses almonds, cashewnuts and fresh cream or malai to make it rich and creamy. It also uses kasoori methi and dry roasted and ground spices to make it aromatic.The method used is 'Dum'meaning slow cooking .This slow cooking allows the spices to infuse deeply in the meat Just follow the easy steps and enjoy a distinct taste of a rich and aromatic Mughlai delicacy on special occasions or festivals.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

6 servings

800 gmschicken with bones
1/2 cupcurd
1 tspsalt
1 tspKashmiri Red Chilli Powder
1/2 tspturmeric powder
For Darbari Masala (dry roasted and crushed) :
1 tspfennel seeds
1 tspcoriander seeds
1 tspcumin seeds
2 inchcinnamon stick
4cardamom
4cloves
2-3dry red chillies
1star anise
1/2mace
1bay leaf
6-7almonds crushed
7-8cashewnuts crushed
3finely sliced onions + 1 tomato pureed
2 tspginger paste
2 tspgarlic paste
1/4 cuprefined oil
2 tbspghee
1 tbspfresh cream or malai
1 tspkasoori methi
1 tbspkorma masala
1 tbspcoriander leaves for garnishing
3green chillies

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Steps

45 minutes

1

Marinate chicken with 1 tsp salt, ginger garlic paste, turmeric and Kashmiri Red Chilli Powder, korma masala, 2 tbsp oil and 1/2 cup curd. Set aside for 2 hours or more.Refrigerate if you marinate for long or overnight.
2

Meanwhile dry roast lightly almonds and cashewnuts and grind it to a coarse powder.Set aside.Dry roast also fennel, coriander and cumin seeds,2-3 dry red chillies, cinnamon, cardamom, cloves, bay leaf, star anise and mace.Grind to a powder.Heat oil in a wok and fry finely sliced onions till golden brown and crispy.Set aside to cool.
3

Grind to a coarse paste along with fresh tomato puree. Heat oil in a wok and fry the marinated chicken under medium heat for 5 minutes.Add the powdered cashewnuts and almonds and toss.
4

Now add 1 tbsp Darbari Masala, 1/2 tsp black pepper powder,kasoori methi and cook covered on low heat.Toss in between so that masala doesn't stick underneath. Add 1 cup warm water and cook covered on low heat for 20 minutes.
5

Add fresh cream or malai and mix well. Cook covered for another 10 minutes or till chicken is done. Remove lid and add ghee. Garnish with chopped coriander. Serve hot with any Indian flatbread, jeera rice or fried rice.