Ladies and Gentlemen, let me take you on a culinary journey that is as rich and wholesome as it is delicious. Introducing the Chicken Nawabi – a classic city recipe that has been cherished by generations of food enthusiasts. Whether you’re looking for a dish to impress guests at your next dinner party or seeking a homely meal that’s sure to satisfy, this recipe has got you covered.
The Chicken Nawabi is a flavorful and aromatic dish that is deeply rooted in tradition, and over time, it has become an artful fusion of flavors from different parts of the Indian subcontinent. The recipe owes its origin to the Mughals, who were known for their lavish feasts and decadent cuisine. The legacy of these Nawabs (royal nobility) continues to inspire chefs across the world, and our recipe is no exception.
At the heart of this recipe lies the perfect blend of spices – cumin, coriander, paprika, garam masala, caraway seed, turmeric, and more. This spice mix gives the chicken its signature flavor that will transport you to a place where all your senses are heightened.
If you follow this recipe with care and attention to detail, I can guarantee that your efforts will be rewarded with a dish that will leave your guests feeling awestruck. So come with me, let’s explore the world of Chicken Nawabi together – one bite at a time.
Why You’ll Love This Recipe
There are many chicken recipes out there, but let me tell you why this Chicken Nawabi recipe is so special. First of all, it’s a classic dish from the city of Nawabs – Lucknow, India. The name Nawabi means royal, and the flavors in this recipe are truly fit for royalty.
But what really sets this recipe apart is the unique blend of spices used in the Nawabi mix. With ingredients like paprika, garam masala, caraway seed, and turmeric, this mix adds layers of flavor that will tantalize your taste buds. And don’t forget the cashew nuts and hard-boiled eggs that add a rich and creamy texture to the dish.
Another reason you’ll love this recipe is that it’s adaptable to your preferences. You can adjust the spice level to your liking by adding more or less chili powder or red pepper flakes. Plus, you can easily make substitutions if you’re missing an ingredient or if you have dietary restrictions.
And let’s not forget how versatile chicken is as a protein. This recipe works with any cut of chicken – from skinless boneless breasts to bone-in thighs. You can even try it with chicken tikka or leftover cooked chicken for a different twist on the classic Nawabi curry.
Overall, this Chicken Nawabi recipe is truly one-of-a-kind and will impress even the most discerning dinner guests. So go ahead and give it a try – your taste buds will thank you!
Here are the ingredients you will need to make Chicken Nawabi:
- 3 lbs of skinless chicken pieces
- 2 teaspoons of paprika
- 4 hard-boiled eggs, peeled and halved
- 2 ounces of cashew nuts
- 4 pints of water
- Salt (to taste)
- 1 teaspoon of garam masala
- 1 teaspoon of caraway seeds
- 2 onions, finely chopped
- 2 tablespoons of ghee or butter
- 1 inch of fresh ginger, grated
- 4 garlic cloves, grated or minced
- 2 teaspoons of turmeric powder
- 4 tablespoons of plain yogurt
- 4 dried red chilies (optional)
- Handful of fresh coriander (for garnish)
Before making the Chicken Nawabi, kindly check if you have all the ingredients required. If there is something missing on this list, I suggest that you purchase it ahead of time to save yourself from troubles during preparation time.
The Recipe How-To
Now that we have gone through the ingredients, it’s time to make the Chicken Nawabi. This recipe has been passed down by generations and I am delighted to share it with you all. The end result will be a rich, flavourful chicken curry that will leave your taste buds craving for more.
Marinating the Chicken
The first step to making Chicken Nawabi is to marinate the chicken. In a large mixing bowl, add 3 lbs of skinless chicken pieces along with 2 teaspoons of salt, 2 teaspoons of paprika powder, 1 teaspoon of turmeric powder and 1 cup of plain yogurt. Mix all the marination ingredients well and then add 4 finely chopped fresh garlic cloves and 1 inch of finely chopped fresh ginger.
Cover the bowl with a cling wrap and keep it in the fridge for at least an hour to marinate well.
Cooking the Chicken
After marinating the chicken for an hour, take it out from the fridge and keep it aside. In a deep pan or wok heat up 4 tablespoons of ghee (clarified butter) or butter if preferred. Add in two large onions finely chopped, sauté till they are translucent.
Next, add in 2 teaspoons of cumin seeds (jeera) and two teaspoons of caraway seeds (shahjeera). Sauté for another minute before adding in 3 garlic cloves finely chopped and an inch of ginger paste. Sauté until the raw aroma fades away.
Then add in one cup of cashew nuts, half a cup of hard-boiled eggs sliced into two halves and another half a cup of fried onion slices. Mix them nicely on medium-low flame till cashew nuts are slightly roasted.
Pour in about four pints of thick plain yogurt into this mix while stirring continuously. After about three minutes add one teaspoon each of turmeric powder, red chili powder, cumin powder and coriander powder into this mix.
At this stage add marinated chicken pieces into the wok/pan along with its marination mixture as well as 1 tsp garam masala.
Let it cook on low flame till chicken is soft and fully cooked which should take around fifteen to twenty-five minutes.
Serving Your Chicken Nawabi
Once your Nawabi Chicken Curry is ready you can take it off heat and transfer to a serving dish. Sprinkle some finely chopped fresh coriander on top for that added freshness.
I recommend serving this dish hot with tandoori paratha or steamed rice along with some lime quarters or sliced onions on the side.
Enjoy cooking up a storm with my family’s traditional Chicken Nawabi recipe!
Substitutions and Variations
As versatile as the chicken nawabi recipe is, there are several substitutions and variations that you can make to adjust the dish according to your palate. You may choose to use boneless chicken instead of skinless chicken pieces, as it goes just as well with the rich nawabi mix.
If you’re accommodating vegetarians, you can swap out the chicken for boiled potatoes or paneer, and forget not adding hard-boiled eggs for an extra textural element.
If you find yourself missing ingredients like cashew nuts or garam masala, don’t fret! Simply use almonds or peanuts instead of cashews for a different kind of richness, and go for paprika if you run out of garam masala. Another substitute would be using cumin seeds instead of caraway seeds for that earthy flavor.
For a spicier version of this classic city recipe, add red chili powder or green chilies along with the garlic paste to your marinade. If you enjoy a touch of tanginess, then a teaspoon or two of lemon juice will do the trick.
Lastly, serve your chicken nawabi with your favorite sides. Whether it’s hot tandoori paratha or simple steamed rice alongside lime wedges and sliced onions. You can use garlic ginger paste generously in korma dishes, and try different variations such as nawabi handi recipe, chicken korma, chicken handi or even transforming it into a delicious chicken tikka or curry dish.
The possibilities are endless with this nawabi chicken recipe- so go ahead and take creative liberties!
Serving and Pairing
Once you have cooked up a mouth-watering dish of chicken nawabi, the next important thing is to serve it with the right pairing. The dish is a perfect blend of spices and flavors that go well with many different sides, so you don’t have to worry about finding the perfect pairing.
One classic way to serve nawabi chicken is with hot tandoori paratha or rotis. These Indian flatbreads are perfect for scooping up the creamy and savory nawabi curry. Soft and fluffy steamed rice along with lime quarters and sliced onions make for an excellent accompaniment to this dish.
Another great option is to pair this dish with some tangy and refreshing sides that will help cut through the rich flavors of the chicken gravy. Serve it up with some cucumber raita, spiced mango chutney or pickled vegetables.
And if you’re feeling adventurous, why not try making some other Indian favorite dishes like chicken korma or nawabi handi recipe alongside your chicken nawabi? These dishes have complementary flavors and textures to complement the intense spice of the nawabi masala.
Whatever you decide to serve your chicken nawabi with, make sure to enjoy it while it’s hot! Nothing beats a freshly made bowl of piping hot nawabi curry served up with your favorite sides for a delicious meal experience.
Make-Ahead, Storing and Reheating
This chicken nawabi recipe is a great make-ahead option for those who love to plan ahead. You can easily marinate the chicken a day in advance and cook it on the day of your party. This not only saves you precious time but also enhances the flavor of the chicken.
If you have any leftovers or want to prepare the dish in advance, you can store it in an airtight container in the refrigerator for up to 4 days. When reheating, make sure to add a splash of water or chicken stock to keep the chicken moist and juicy. You can reheat it on the stove over low heat or in the microwave.
Not only does this dish taste great on its own, but it pairs perfectly with many other items. For instance, if you have some leftover tandoori paratha or rotis from your party, you can simply reheat them alongside the nawabi curry. You could also serve steamed rice along with lime quarters and sliced onions for a complete, filling meal.
If you want to switch things up, consider preparing different versions of this recipe by adding your favorite ingredients or tweaking the spices according to your personal taste. For instance, adding hard-boiled eggs or cashew nuts to the recipe will add a delightful crunch and enhance its nutritional value.
Overall, this is an easy-to-prepare recipe that you can store and reheat without compromising its flavor and texture. So go ahead and make some nawabi chicken today!
Tips for Perfect Results
To ensure the best possible outcome for your Chicken Nawabi, here are a few tips to keep in mind.
First and foremost, make sure to marinate your chicken for at least an hour. This will allow the flavors of the spices and yogurt to penetrate the meat, resulting in a more flavorful and tender chicken.
When cooking the onions, be sure to cook them slowly and over low heat. This will caramelize them and give them a sweet flavor that complements the spices in the dish.
It’s also important to use fresh ginger and garlic instead of pre-made pastes. This will give your Chicken Nawabi a fresher, more vibrant taste.
When adding the nuts into the mix, toast them lightly beforehand to bring out their natural flavors. This extra step makes a big difference in overall taste.
Finally, when serving your Chicken Nawabi, consider pairing it with tandoori paratha or steamed rice, along with lime quarters and sliced onions for a delightful burst of freshness.
Following these tips will help make your Chicken Nawabi recipe come out perfectly every time.
One of the most important things when cooking is to understand what you are doing and why. To help you with that, here are answers to some frequently asked questions about our Chicken Nawabi Recipe. From how long to marinate the chicken, to what to serve it with, we’ve got you covered. Read on for more tips and tricks to make this dish perfect every time.
What is a Nawabi Curry?
This Nawabi Curry recipe is a gem inherited from the Mughal era that delivers an opulent and indulgent culinary experience. With an exquisite blend of cashewnuts, almonds, coconut, and khus-khus, this curry packs a creamy punch that is sure to add a touch of grandiosity to your party menu.
What is Nawabi food?
Traditional Nawabi cuisine in India, known for its use of numerous spices and unique dishes, is becoming a lost art.
What is Nawabi Murgh masala?
This recipe features a curry called Nawabi Murg Masala that originates from Kolkata, known for its richness and authentic flavors. The chicken is cooked in a cashew nut-based gravy that is infused with fragrant spices, making it a dish fit for royalty.
What is Lamb Nawabi?
In this recipe, we will be preparing a succulent dish made with lamb (or chicken) that is cooked in a delicious gravy consisting of onions, tomatoes, and coconut cream. To add an extra layer of flavor and texture, we will be garnishing our dish with shredded coconut.
In conclusion, this classic Chicken Nawabi recipe is sure to become a staple in your kitchen. Its rich and flavorful blend of spices, coupled with tender chicken pieces, will leave you and your guests craving for more. Whether you’re cooking for a special occasion or just a weeknight dinner, this recipe is sure to impress.
With the flexibility to make substitutions and variations to your liking, there’s no limit to the creativity you can bring to this dish. And with the ability to make ahead and store it, you can easily plan ahead for any event.
So go ahead and give this recipe a try! Make this Nawabi Chicken Curry the showstopper at your next party, or simply enjoy it as a cozy meal with friends and family. Serve it hot with tandoori paratha, steamed rice or chapatis, along with some sliced onions and lime quarters on the side for added flair.
I urge you to embrace the flavors of India in your own kitchen with this fantastic Chicken Nawabi recipe. You won’t be disappointed!
Chicken Nawabi Recipe
- 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 teaspoon caraway seed
- 1 teaspoon garam masala
- 12 ounces water
- 4 ounces creamed coconut
- 3 ounces cashew nuts
- 2 hard-boiled eggs, sliced
- 1/2 teaspoon paprika
- 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) ina 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.
- Serve sprinkled with the paprika and garnished with the eggs.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!