Nizami Chicken

I tried this recipe on my own. I had made something similar in the past. But this time I made a few changes to the original recipe and made this and it tasted awesome. The gravy was rich, creamy and colorful. It goes very with roti/naan/jeera rice. I am surely going to repeat this recipe again. 

Ingredients

Chicken – ½ kg

Bay leaf -1

Ginger-garlic paste – 1 tbsp

Fresh coconut milk – 1 cup

Green chilies – 2 slit

Fresh cream – 4 tbsp

Coriander leaves – ½ cup

Salt

Oil – 2 tbsp

Water as needed

For Masala Paste

Cloves – 4

Cinnamon – 1 inch

Green cardamom – 2

Cumin – 1 tsp

Poppy seeds – 1 tsp

Almonds – 15

Dried red chilies – 10-12

Onion – 1 medium

Yogurt – 2-3 tbsp

Turmeric powder – ½ tsp

Method

Grind all the ingredients under ‘masala paste’ into a fine paste. Do not add water

Take a non-stick pan and heat oil. Add bay leaf and sauté. Add the masala paste and sauté till the raw smell goes and oil separates.  Add ginger-garlic paste and sauté. Add chicken and around 2-3 cups water. Add salt and cover and cook on low flame till the chicken is almost cooked.

Now uncover it and cook on high flame till the water reduces and the gravy becomes thick and creamy.  Again lower the flame and add coconut milk and green chillies and cook till the chicken is completely done. Add fresh cream and give it a mix. Check seasoning and cook for another 2 mins till the gravy is blended well and you get the desired consistency. Garnish it coriander leaves. Serve hot with rotis or jeera rice.

My notes

ü The gravy should be rich and creamy.

ü Amount of oil and spices can be adjusted according to your taste.