Chicken Nawabi

What if you can't live a life of Nawab, you surely can eat like one. But gotta be once in a blue moon indulgence. Chicken Nawabi took some slaving over the stove, but the end result was the royal taste with less spice and I loved it. The real recipe called for lots of butter and dalda. I substituted it with sunflower oil (Can't say it is healthy, considering the quantity of oil that went into the making of the curry) and towards the end poured in a little bit of butter. After all, what a life without some butter. I tailored it considering the huge calorie factor. 

If you are living a life, weighing your calories, then skip this page and move on. Otherwise, you will feel so so guilty afterwards. Nawabs feasted like this, oh no! so dangerous. Can tell this now, because I licked my last quota of Nawabi today.  This recipe is surely going to my files for later use to win many more hearts.  

Recipe Source: Vanitha, altered by me.

For the gravy 

Onions chopped – ½ kg
Tomatoes chopped – ½ kg
Cashewnuts – 175 gm (grind this after soaking in hot water)
Vegetable Oil – 50 gm
Tomato sauce – 2 tbsp
Sugar – 1 tsp
Kasoori methi – 2 ½ tsp

To Marinate the chicken

Chicken – 1 kg

Ginger paste – 2 tsp

Garlic paste –  2 tsp

Chilli powder – 1 tsp

Lemon juice – 2 lemons

Turmeric powder – ¼ tsp

Salt

Oil for frying

For the curry

Vegetable oil

Onion sliced – 1

tomato chopped – 1

Green chillies – 3

Ginger – ½ tsp

Cumin powder – 2 tsp

Coriander powder – 2 tsp

Chilli powder – 2 tsp

Tumeric powder – 1 tsp

Cashewnuts – 10

Raisins -10

Directions

Heat oil in a kadai, sauté chopped onions. When the onion turns brown (don’t burn it), add chopped tomatoes and cook well. When the tomatoes turn mushy and oil starts to float, add ground cashewnuts, tomato sauce, sugar, and kasuri methi. When it starts to boil, switch off the stove and keep aside the rich gravy.

Marinate the chicken (with ingredients shown above) for 45 minutes. Now fry them in oil and keep them aside.

Heat oil in another kadai, sauté sliced onion and chopped tomato, add all the powders. Saute for a minute. Now add fried chicken pieces. Let everything blend well. Switch off the stove. Now add this to the gravy, which we have prepared earlier. Chicken Nawabi is ready to be served. Decorate it with fried cashewnuts in butter, raisins, and coriander leaves. 

Chicken Nawabi is great to go with chapathis, pita breads, and ghee rice.