Nizami Chicken
I tried this recipe on my own. I had made something similar in the past. But this time I made a few changes to the original recipe and made...
https://tanyasrecipez.blogspot.com/2013/10/nizami-chicken.html
I tried this recipe on my own. I had made something similar in the past. But this time I made a few changes to the original recipe and made this and it tasted awesome. The gravy was rich, creamy and colorful. It goes very with roti/naan/jeera rice. I am surely going to repeat this recipe again.
Ingredients
Chicken – ½ kg
Bay leaf -1
Ginger-garlic paste – 1 tbsp
Fresh coconut milk – 1 cup
Green chilies – 2 slit
Fresh cream – 4 tbsp
Coriander leaves – ½ cup
Salt
Oil – 2 tbsp
Water as needed
For Masala Paste
Cloves – 4
Cinnamon – 1 inch
Green cardamom – 2
Cumin – 1 tsp
Poppy seeds – 1 tsp
Almonds – 15
Dried red chilies – 10-12
Onion – 1 medium
Yogurt – 2-3 tbsp
Turmeric powder – ½ tsp
Method
Grind all the ingredients under ‘masala
paste’ into a fine paste. Do not add water
Take a non-stick pan and heat oil.
Add bay leaf and sauté. Add the masala paste and sauté till the raw smell goes
and oil separates. Add ginger-garlic
paste and sauté. Add chicken and around 2-3 cups water. Add salt and cover and
cook on low flame till the chicken is almost cooked.
Now uncover it and cook on high
flame till the water reduces and the gravy becomes thick and creamy. Again lower the flame and add coconut milk and
green chillies and cook till the chicken is completely done. Add fresh cream
and give it a mix. Check seasoning and cook for another 2 mins till the gravy
is blended well and you get the desired consistency. Garnish it coriander leaves.
Serve hot with rotis or jeera rice.
My notes
ü The gravy should be rich and creamy.
ü Amount of oil and spices can be adjusted
according to your taste.