Nawabi Chicken is a rich and flavorful dish that originates from the royal kitchens of Lucknow, India. It is known for its luscious, creamy gravy and aromatic spices. The dish is characterized by the use of yogurt, cashew nut paste, and a blend of various spices, which give it a distinct Nawabi or regal taste.
To prepare Nawabi Chicken at home, the boneless chicken pieces are first marinated in a mixture of yogurt and spices to enhance the flavor and tenderize the meat. The marinated chicken is then cooked in a thick and creamy gravy, which is created by sautéing onions until golden brown and then adding ginger-garlic paste and green chilies for a hint of heat. The spices like turmeric, red chili powder, garam masala powder, coriander powder, and cumin powder are added to infuse the dish with their aromatic flavors.
The addition of cashew nut paste adds richness and a creamy texture to the gravy. The cashews are soaked in warm water and blended to a smooth paste, which is then incorporated into the dish, giving it a luxurious and velvety consistency. The dish is slow-cooked on low heat to allow the flavors to meld together, resulting in tender chicken pieces that are infused with the rich flavors of the spices and the creamy texture of the gravy.
Finally, the Nawabi Chicken is garnished with fresh coriander leaves, adding a pop of freshness and visual appeal. It is traditionally served with Indian bread like naan or roti, or steamed rice, allowing you to savor the flavors of the dish with every bite.
Overall, Nawabi Chicken is a delightful and indulgent dish that combines the richness of the Mughlai cuisine with the elegance of Nawabi flavors. It is perfect for special occasions or when you want to treat yourself to a truly royal culinary experience at home.
To make homemade Nawabi Chicken, you will need a few ingredients and follow these steps:
Ingredients:
* 500 grams boneless chicken, cut into pieces
* 2 tablespoons ghee or vegetable oil
* 2 medium onions, finely chopped
* 2 teaspoons ginger-garlic paste
* 2 green chilies, slit lengthwise
* 1 teaspoon turmeric powder
* 1 teaspoon red chili powder
* 1 teaspoon garam masala powder
* 1 teaspoon coriander powder
* 1 teaspoon cumin powder
* 1 cup yogurt, whisked
* 1/2 cup cashew nut paste (soak cashews in warm water and blend to a smooth paste)
* Salt to taste
* Fresh coriander leaves for garnish
Instructions:
* Heat ghee or vegetable oil in a deep pan or kadhai over medium heat. Add the chopped onions and sauté until they turn golden brown.
* Add ginger-garlic paste and slit green chilies to the pan. Sauté for a minute until the raw smell of ginger-garlic disappears.
* Add turmeric powder, red chili powder, garam masala powder, coriander powder, and cumin powder to the pan. Stir well to combine the spices with the onions and cook for another minute.
* Reduce the heat to low and add the whisked yogurt to the pan. Mix well and cook for a few minutes until the yogurt is well incorporated and the mixture starts to thicken.
* Add the boneless chicken pieces to the pan and mix them with the yogurt and spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is partially cooked.
* Add the cashew nut paste to the pan and mix well. Add salt to taste. Stir everything together, cover the pan, and cook on low heat for about 15-20 minutes, or until the chicken is cooked through and tender.
* Once the chicken is cooked, check the seasoning and adjust if necessary. If the gravy is too thick, you can add a little water to achieve the desired consistency.
* Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or rice.
Enjoy your homemade Nawabi Chicken!
0 Comments