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The ingredients needed to make Murgh Nizami/Nizami Chicken Curry:
- Provide 1kg medium chicken, cut into pieces
- Prepare 2 medium size Tomatoes
- Provide 2 medium size chopped onion
- Prepare 3 tbsp ginger and garlic paste
- You need 25 gms fried cashew nuts
- Take 25 gms fried almonds, blanched and sliced
- You need 3 tbsp Chopped Coriander leaves
- Take 1 cup Yoghurt/ dahi
- Take 1 tbsp Chicken Masala
- You need 1/2 tsp Red Chilli powder
- Take 1/2 tsp kashmiri red chilli powder
- Prepare 1 tbsp grated fresh Coconut
- You need 4 pods cardamom/ elaichi
- You need 100 gm ghee
- Prepare To taste Salt
Instructions to make Murgh Nizami/Nizami Chicken Curry:
- Mix yoghurt, 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, 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 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, cashew+ almond paste and dahi.
- Stir for 1-2 minutes, coating the chicken.
- Fry over a medium heat until most of the liquid evaporates and the ghee separates and is seen floating on top.
- Add 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.
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