Chicken Nawabi Recipe

Name: Chicken Nawabi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g chicken; 60 ml vinegar; 8 green chilies; 2 teaspoons white pepper powder; 1/2 teaspoon ground mace; 4 teaspoons ginger paste; 4 teaspoons garlic paste; 2 cups curds; 100 ml cream; butter, for basting as required; salt, as required

Servings: persons

700 g chicken
60 ml vinegar
8 green chilies
2 teaspoons white pepper powder
1/2 teaspoon ground mace
4 teaspoons ginger paste
4 teaspoons garlic paste
2 cups curds
100 ml cream
butter, for basting as required
salt, as required

1
Clean, remove the skin of the chicken and cut into 8 pieces. Deseed and finely chop the green chilies.
2
Mix the chilies, pepper, mace, salt, ginger, garlic pastes with vinegar in a large bowl.
3
Rub this marinade mixture into the chicken pieces and keep aside for 15 minutes.
4
Hang the curd in a muslin cloth for 4 hours to remove the whey.
5
Then mix the curd with the cream in a large bowl; transfer the chicken to this.
6
Marinate and keep aside for 3 hours.
7
Skewer the chicken pieces an inch apart and keep a tray underneath to collect the drippings.
8
Roast in a moderately hot tandoor for 10 minutes, in a charcoal grill for 10 minutes and in an oven for 12 minutes.
9
Remove and hang the skewers to allow the excess moisture to drip off, then baste with butter and roast again for 3 minutes.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 700 g chicken, 60 ml vinegar, 8 green chilies, 2 teaspoons white pepper powder, and more.

Yes, Chicken Nawabi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Nawabi

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