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Ingredients of Chicken Nawabi:
- 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 tsp caraway seed
- 1 spoon garam masala
- salt to taste
- 12 ounces water
- 4 ounces creamed coconut
- 3 ounces cashew nuts
- 2 hard-boiled eggs, sliced
- 1/2 tsp paprika
How to make Chicken Nawabi:
- 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) in a 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.
- sprinkled with the paprika and garnished with the eggs.
- Chicken Nawabi is ready to serve.
- Serve with Tandoori Naan
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