Chicken Nawabi Recipe

Name: Chicken Nawabi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg chicken; 25 gm garlic; 5 gm jeera (cumin); 25 gm (15 gm + 10 gm)red chilli powder; 20 gm (10 gm + 10 gm )dhania powder(corriander); 40 gm ( 20gm + 20 gm) ginger; 5 gm saunf (fennel); 150 ml curds (Desi Yogurt); 10 gm salt; 75 gm cashew nuts; 100 gm fat; 350 gm onions; 350 gm tomatoes; 20 gm ghee; 30 gm green chillies; cloves; 3 gm cinnamon; 1/2 coconut cream; a large pinch kasuri methi (Fenugreek); 3 sprigs curry leaves; 1/2 tsp mustard; a few sprig coriander leaves (cilantro)

Servings: persons

1 kg chicken
25 gm garlic
5 gm jeera (cumin)
25 gm (15 gm + 10 gm)red chilli powder
20 gm (10 gm + 10 gm )dhania powder(corriander)
40 gm ( 20gm + 20 gm) ginger
5 gm saunf (fennel)
150 ml curds (Desi Yogurt)
10 gm salt
75 gm cashew nuts
100 gm fat
350 gm onions
350 gm tomatoes
20 gm ghee
30 gm green chillies
cloves
3 gm cinnamon
1/2 coconut cream
a large pinch kasuri methi (Fenugreek)
3 sprigs curry leaves
1/2 tsp mustard
a few sprig coriander leaves (cilantro)

1
1. Clean and joint chicken . Wash well and drain .
2
2. Grind together 15 gms of red chilli powder ,10 gms of dhania powder ,garlic and half of the ginger ,saunf and jeera
3
3.Mix with curds and salt to prepare a marinade and soak chicken pieces in the marinade for half an hour .
4
4. Soak cashew nuts in hot water and grind to a fine paste .
5
5.Drain the chicken and cook on a skewer in a tandoor oven or over the sigree..
6
6.Chop onions and tomatoes finely .Slice ginger to thin strips .Slit green chilies .
7
7.Heat fat ,saute onions till they become pale brown ,add tomatoes ,ginger & green chilies. Fry for a couple of minutes
8
8. Then add cashewnut paste and the liquid in which the chicken was marinated plus the remaining chilli powder and dhania powder .
9
9.Fry well.
10
10.Add the chicken ,continue frying till the masala is cooked .
11
11. Meanwhile make two extractions of coconut milk
12
12. Add coconut milk -check for seasoning, add a few pieces of curry leaves and cook till the chicken is tender .
13
13.Then add the roasted and powdered garam masala
14
14.Remove from fire .
15
15. Heat ghee .Add mustard seeds .When seeds crackle ,add kasuri methi and curry leaves
16
16. Add to the chicken and mix well
17
17. Serve hot garnished with chopped coriander leaves

7448

kcal

Calories

Fat

1585

Carbs

313

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1 kg chicken, 25 gm garlic, 5 gm jeera (cumin), 25 gm (15 gm + 10 gm)red chilli 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.

That's it — enjoy your meal!

Chicken Nawabi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions