Happy Sunday friends!
Past couple of weeks felt like as if I had been on an Italian holiday. Really, I mean it!
As I went on winning the rounds in the MASTER CHEF ITALIAN contest, the more I explored and cooked various recipes from different regions of Italy in preparation for the tougher round. Cheese and lots of cheese, and they are still in my fridge. Heavy doses of Italian in a rather short span of time was getting on to my nerve and no sooner the Grand Finale winded up, every cell in me revolted openly; enough is enough. Though not into yoga, I could kind of feel mind, body, soul, and the hardcore Indian inside me craving for some desi flavor, the flavor, and aroma of spices; and here comes calling Nawabi Chicken, home sweet home!
Do you know that Mughalai cuisine is greatly influenced by the Persian cuisine? Mughal cuisine is a blend of Persian and Mughal cuisine, hence the use of aromatic spices and dry fruits are quite prominent in both.
Nawabi Chicken is an easy and quick version of Mughalai chicken and whenever I happen to prepare, I end up overeating without fail, I don’t mind to run that extra mile for it. I came up with this recipe keeping in mind the health factor and make it little healthier than the original recipe and glad, I was able to do that, yet maintaining its richness.
A delicious Indian Spiced Nawabi Chicken( aka Mughlai Chicken), I felt like Queen as I was eating it
Sounds so yum, isn’t it! lip-smacking, succulent chicken pieces dunked in a rich and creamy gravy, and that’s heavenly. If you are a fan of Chicken tikka masala, Butter Chicken, chicken makhani etc, you would certainly love this one.
Very quick and easy to make. Again a 2 in 1 recipe. Minus the gravy, one can use the marinated chicken and grill them for some yummy kebab.
- 1kilo boneless chicken keeping the drumstick with bone
- 3 tbsp hung curd ( I have used greek yogurt)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chili paste
- 1 tsp garam masala powder
- Salt for seasoning
For Gravy/ Sauce
- Whole spices – 1 bay leaf, 2-3 cloves, 1 cinnamon stick of about 2 inches, 2-3 pods of cardamom, 1/3 tsp whole mace and a pinch of nutmeg powder.
- 2-3 large onions thinly sliced
- 8 -10 cashew and almonds, soaked
- 1 tbsp golden raisins
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala powder
- 1 tsp chopped green chilies
- 1 tbsp chopped fresh coriander
- 1/2 cup thick yogurt/ hung curd/ greek yogurt/ sour cream/ labneh
- 2 tbsp oil
- 1 tbsp ghee
- Salt and pepper for seasoning
- Slivered almond, fried onions( optional), few mint leaves and chopped coriander leaves for garnish
- Marinate the chicken with the ingredients mentioned for marination and keep it aside for half an hour.
- Heat 1 tbsp oil or ghee in a pan and fry the chicken pieces until nice brown and BBQ like texture
- In another pan heat oil and add the whole spices, and the dry fruits, then add half of the onions and fry until translucent. Next, add the ginger and garlic paste, fry for a minute then followed by the spice powders.
- Fry the mixture for a minute, now add the fresh chilies and coriander. Keep stirring for 2-3 minutes until all well combined. Now transfer the mixture to a blender and blend it into a fine paste.
- In the same pan heat the remaining oil and fry the remaining onions until golden brown. Now add the chicken pieces and cook along with the onions on medium heat for a couple of minutes.
- Add the greek yogurt and simmer for a minute, then add the prepared masala paste into the chicken. Adjust the water and the seasoning. Cover and let it simmer for 3-5 minutes.
- Lastly, add the garam masala and give a final boil. Garnish with fried onions, slivered almonds, and fresh coriander. Serve your nawabi chicken with naan or roti.
NOTE: In this recipe, paneer can be used instead of chicken for the vegetarian version.