Tuesday, October 23, 2012

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
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

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.



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