Nawab Chicken Dum Pukht Style Recipe

Name: Nawab Chicken Dum Pukht Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain low-fat; nonfat yogurt; 1 tsp. cumin seeds; 1/2 tsp. black; white peppercorns; 1-1/2 tbsp. minced fresh ginger; 1-1/2 tbsp. minced garlic; 1 sm. onion, peeled and grated; 1 to 2 fresh hot serrano peppers, steamed and minced; 1 tbsp. fresh lime juice; 1/2 tsp. salt; 4 skinless boneless chicken breast fillets (1-1/2 to 2 pounds); 1/2 tsp. saffron threads dissolved in; 2 tbsp. hot milk; Fresh mint leaves; Fresh basil; 1 store-bought puff pastry sheet

Servings: persons

1 cup plain low-fat
nonfat yogurt
1 tsp. cumin seeds
1/2 tsp. black
white peppercorns
1-1/2 tbsp. minced fresh ginger
1-1/2 tbsp. minced garlic
1 sm. onion, peeled and grated
1 to 2 fresh hot serrano peppers, steamed and minced
1 tbsp. fresh lime juice
1/2 tsp. salt
4 skinless boneless chicken breast fillets (1-1/2 to 2 pounds)
1/2 tsp. saffron threads dissolved in
2 tbsp. hot milk
Fresh mint leaves
Fresh basil
1 store-bought puff pastry sheet

1
Place the yogurt in a fine sieve or in a muslin cloth, tie with thread.
2
Drain over a small bowl for about 4 to 6 hours (in the refrigerator).
3
Transfer the yogurt cheese into a large bowl and whisk until smooth.
4
Discard the whey.
5
Toast cumin seeds and peppercorns in a small skillet over medium heat until fragrant for 5 to 6 minutes, shaking the pan frequently.
6
Transfer into a coffee or spice grinder and grind to a fine powder.
7
Add to the yogurt.
8
Add the ginger, garlic, onion, serrano peppers, lime juice and salt.
9
Mix well.
10
Add the chicken and rub the marinade all over.
11
Cover and marinate the chicken for 30 minutes.
12
Place chicken fillets on a baking sheet in single layer and pour the marinade on top.
13
Bake in a preheated oven at 400 F. for 20 to 25 minutes, turning once.
14
When you are ready to serve, transfer chicken into a decorative baking dish.
15
Sprinkle with saffron milk, chopped mint and basil leaves.
16
(You can skip the next step and serve cooked chicken at this point.)
17
Cover the dish with a puff-pastry sheet and press the edges to seal (cut off the excess and save for another use).
18
Brush with an egg wash, if desired.
19
Make two tiny slits into the pastry.
20
Bake until the pastry is golden brown for 10 to 12 minutes.
21
Serve immediately.
22
Variation: Along with the herbs toss in wedges of red and yellow pear tomatoes and diced bell peppers.

250

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: 1 cup plain low-fat, nonfat yogurt, 1 tsp. cumin seeds, 1/2 tsp. black, and more.

Yes, Nawab Chicken Dum Pukht Style 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!

Nawab Chicken Dum Pukht Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions