Chicken Nawabi is a special chicken recipe that hails from the classic city of Kolkata. This delicious chicken nawabi recipe came to the city with the bawarchies of the exiled Nawab of Lucknow. This royal dish is simply magical with its delicious aroma, texture and lip-smacking taste. Chicken Nawabi has an exceptional flavour. The chicken is cooked in a white cashew nut gravy with a blend of aromatic spices which lend a divine flavour to this dish. Check it out the Chicken Nawabi recipe here!!
[one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 50 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 3 lbs skinless chicken pieces
- 1/4 pint thick plain yogurt
- 1/2 teaspoon turmeric
- 4 garlic cloves, chopped
- 1 inch fresh ginger, finely chopped
- 4 dried red chilies
- 2 ounces ghee or 2 ounces butter
- 2 onions, sliced
- 1 tsp caraway seed
- 1 spoon garam masala
- salt to taste
- 12 ounces water
- 4 ounces creamed coconut
- 3 ounces cashew nuts
- 2 hard-boiled eggs, sliced
- 1/2 tsp paprika
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Cut each chicken joint in two. Mix together the yogurt and turmeric till smooth.
Mix the chicken with the yogurt and leave to stand overnight.
In a blender process the garlic, ginger and red chillies with 2 tbsp water till smooth.
Melt the ghee(or butter) in a pan over medium heat and fry the onions till golden.
Remove onions from pan,pressing them against the side of the pan to save as much ghee as possible.
Fry the caraway seeds and garam masala for 30 seconds and add all of the garlic/ginger mix, stir.
Add the chicken and the yogurt it was marinaded in, with the onions and the salt and fry for 5 minutes.
Add 9 fluid oz of the water and creamed coconut, bring to the boil, reduce the heat cover the pan and simmer 40 minutes.
In the blender put the remaining water and the cashew nut and blend till smooth.
Add this to the pot and cook uncovered for 5 minutes. sprinkled with the paprika and garnished with the eggs. Chicken Nawabi is ready to serve.
- Serve with Tandoori Naan, boiled rice or paratha.
If you like Chicken Nawabi recipe and make it then let me know your feedback by commenting below.
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