Name: Murgh Nizaami recipe by Sanuber Ashrafi at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4
Ingredients: Chicken - 1 kg( cut in pieces); Onions - 2 (chopped); Tomatoes -2; Ginger+garlic paste - 3 tbsp; Fried cashew nuts - 25 gm; Fried almonds(blanched and sliced) - 25 gm; Coriander leaves - 3 tbsp(chopped); Yoghurt - 1 cup; Chicken masaala - 1 tbsp; Turmeric powder - 1/2 tsp; Red Chilli powder - 1/2 tsp; Kashmiri chilli powder - 1/2 tsp; Fresh Coconut - 1 tbsp(grated); Green Cardamom - 4; Ghee - 100 gm; Salt - As required

ABOUT Murgh Nizaami RECIPE

Chicken curry made from rich ingredients like cashew nuts, almonds, cardamoms and Yoghurt, Named after the royal Nizams of Hyderabad.

Ingredients Serving: 4

Chicken - 1 kg( cut in pieces)
Onions - 2 (chopped)
Tomatoes -2
Ginger+garlic paste - 3 tbsp
Fried cashew nuts - 25 gm
Fried almonds(blanched and sliced) - 25 gm
Coriander leaves - 3 tbsp(chopped)
Yoghurt - 1 cup
Chicken masaala - 1 tbsp
Turmeric powder - 1/2 tsp
Red Chilli powder - 1/2 tsp
Kashmiri chilli powder - 1/2 tsp
Fresh Coconut - 1 tbsp(grated)
Green Cardamom - 4
Ghee - 100 gm
Salt - As required

Instructions

Mix 1/3 cup yoghurt, 1 tbsp ginger+garlic paste in Chicken.
Keep it in refrigerator for an hour.
Powder the cashew nuts and half of Almonds in a grinder.
Boil Tomatoes for 5 minutes and let it cool.
Grind boiled tomatoes, green chillies, 1 tbsp coriander leaves and grated Coconut together.
In a kadhai or deep frying pan, heat the ghee and put in the cardamom.
When your hear it crackle, add chopped onion and fry till golden brown.
Add remaining 2 tbsp ginger and garlic paste and fry.
Add grounded tomato paste and saute.
Add turmeric powder, chilli powder, kashmiri chilli powder and chicken masala.
Add marinated chicken.
Add cashew+almond paste and yoghurt.
Stir for 1-2 minutes, coating the chicken.
Fry over a medium fire until ghee separates and is seen floating on top.
Add 1 cup water and salt.
Cover the curry and cook until the chicken is done.
Garnish with the fried almonds and chopped coriander leaves.
Serve hot with pulav or paratha.

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