Chicken is cooked in an onion, cashewnut and curd gravy to make the Chicken Nawabi. The preparation is smooth (no whole spices or meat bones to deal with) and can
This post takes me back to the story of the legendary Ponchu Nona. I had written all about him in a previous post, for those who came in late, Ponchu Nona was a brilliant cook who cooked for our family for over 40 years. He is longer alive but his legacy continues to thrive among our family and friends, in our reminiscences and our longings. My family has not got over losing him yet, not just Ponchu Nona the cook. but the Ponchu Nona, who was one of our very own. So Ponchu Nona would often prepare a chicken dish with whole spices only, usually on Saturday evenings. He called it Ishtew. As a kid standing on the threshold of the enigma that is the English language and only begining to appreciate its nuances, I was always irked by the term ishtew. "No, it's not ishtew, it's stew. And this is not stew either," I would admonish him. For me stew was what my grand ma made with carrots and potatoes and meat. I remember I had voluntarily taken up the job of his personal tutor. Ponchu Nona had never gone to school. That was why he couldn't pronounce stew I concluded, just like he couldn't pronounce school, he always said ishkool. My parents asked me to leave the poor old man alone but I wouldn't listen. I was five and every evening sharp at 5 o clock I arrived in his room, a wooden ruler in hand and a few crayons to write on the wall...In the next hour in the most serious tone I could manage I would recite everything my class teacher had said at school on that particular day verbatim and satisfied, told him he was free to go. Ponchu Nona listened to everything with utmost concentration. He never threw me out of his room for ruining his afternoon nap. Had he done so no one would have objected. Anyway my teaching continued for a week, then I got bored. And Ponchu Nona's lessons came to an abrupt halt. However, years later I would learn that Ponchu Nona was not completely wrog when he said Ishtew. An Ishtew is after all a Bona fide Indian culinary invention! I had forgotten all about the Ishtew, until I sampled a delightful recently at a city hotel, culinary legend Imtiaz Qureshi's Desi Murgh Ishtew. With Eid just round the corner I decided to try it at home,sort of for a pre Eid do, before the Biryanis and kebabs avalanche comes rushing. I was guided by my taste buds and a rough guideline my aunt gave me from what she remembered of Ponchu Nona's Ishtew. Here goes the recipe Ingredients Country Chicken : 1.5 kg Mustard oil as needed Sugar : 1 tbsp Thinly sliced onions - 3 medium For marination Buttermilk (sour): 200ml Garlic paste: 1.5 tbsp Ginger paste : 2.5 tbsp Minced onion : 1 cup Nutmeg powder : 3/4 tsp Salt and pepper Whole spices Cardamom: 6-8 Cloves: 6-8 Cinnamon stick - 4 inch Bay leaves: 3 Star anise: 3 Black cardamom (only the seeds): 2 Mace: 3 Peppercorns: 12-15 Cumin (whole): 3/4 tbsp Coriander (whole): 1.5 tbsp Fennel (whole): 1tsp Whole dry red chilies: 6-8 Method Marinate the chicken over night with salt, pepper, ginger paste, garlic paste, minces onion,nutmeg powder and buttermilk. Ensure the chicken pieces remain submerged in the marinade. In a heavy bottomed pan, heat mustard oil until it begins to smoke. Add the whole spices except the dry red chilies. Once the whole spices splutter and exude their aroma, toss in the sliced onions and dry red chilies, fry until onions are golden brown. Add the chicken pieces, without the marinade. Fry until the chicken in golden on all sides, then add the reserved marinade and a cup of warm water, bring to a boil. Adjust seasoning, add sugar, reduce heat and let it simmer covered for about 45 minutes or until chicken is tender. Serve with roomali rotis or tandoori naan.
A flavourful dish made with tender chicken in a caramelised onion gravy, infused with a blend of aromatic spices, ground almonds and chillies
Discover the rich and creamy flavours of Nawabi Egg Korma, a luxurious Awadhi curry with aromatic spices and hard-boiled eggs.
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.
Learn to make the traditional Sweet Somas, a crispy and flaky covering with sweet coconut stuffing. Recipe with step wise pictures.
Nepali chicken curry is a no fancy curry with full of flavor. Basic ingredients and full of flavor..Best flavors of this curry come out with country chicken
Sultani Dal or Lucknowi Dal is a nawabi lentil recipe that is of Mughal origin. The dal is cooked along with rich ingredients which gives it a truly royal feel. Here is how to make it.
Recipe for a rustic Karnataka style Kozhi Saaru – Chicken curry. Best made with nati koli / naatu kozhi / country chicken. Homestyle spicy chicken curry recipe kannadiga style with step by step pictures.
easy paneer nawabi curry recipe | nawabi paneer | mughlai paneer curry
Recipe courtesy: www.vahrevah.com Legend has it, that the name Chicken Do-Piaza is derived from do piaz(Two onions). This is a Nawabi dish popular in Bengal. Traditionally they cooked one pound of chicken with two onions, thus befitting the name. I had tasted this dish way back in the Early Eighties at Heera Panna restaurant in Hotel Navaratna. Slightly spicy and sweet curry leaves a tangy tingle on the taste buds after tasting it! Ingredients: Chicken without skin - 500Gms, cut into small pieces Green chilies, de-seeded - 2 Coriander seeds - 1 Tsp Garlic paste - 1 Tsp Ginger paste - 1/2 Tsp Ghee - 1 tbsp Ground Cardamom - 1 Tsp Ground Cinnamon - 1 Tsp Ground Cloves - 1/4 Tsp Ground Cumin - 1 Tsp Ground Turmeric - 1 Tsp Medium Onions - 2 Oil - 1 Tbsp Tomato, peeled and chopped - 1 Salt - To taste Water - QS Chicken Do-Piaza with Phulkas Method: Thinly slice half the onions and set aside. Roughly chop the rest of the onions and put into electric blender with the chilies, garlic and ginger. Blend to a puree. Mix in the ground spices. Heat ghee and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown. Remove onions from pan with slotted spoon. Add the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil appears around the edges. Add tomato, stir and cook until liquid from tomato is almost evaporated. Add the chicken pieces and stir well. Add little water and salt, cover and cook for 20 minutes or until chicken is tender. Add reserved fried onions, cover and simmer 5 minutes longer. Serve with rice or rots.
Learn how to make Nawabi Paneer Curry ~ Shallow fried Indian cottage cheese and green peas cooked in rich, creamy coconut and cashew nut gravy So it’s just couple of days before I hang my office wear and see myself sporting jeans and comfy t-shirts. It’s just couple of days before my stilettos are replaced with bare feet/trainers/sneakers. It’s just couple of days before my office files are replaced with story books. It’s just couple of days before my MS office calendar is wiped clean of meetings, seminars, trainings, project deadlines to colouring, learing, visits to the park, play groups, and other kid related activities. It’s just couple of days before my jovial, friendly, caring and loving boss (ahem, my hubby is my boss at office) is replaced by the most demanding, clingy, attention seeking, bossy and loving boss who will make me work 24X7 without pay, holidays and other perks! Creamy and dreamy Nawabi Paneer Curry Yes, I am taking a year long unpaid sabbatical from work and will take a role of stay at home mom! Hubby even has drawn a contract letter and wants me to sign the dotted line saying I will not whine and complain as soon as he steps in and also I will not order him to come home early leaving behind all his works before 5 pm! I may be mad but not stupid! Just because I didn’t allow him to take sabbatical to be with Lil Dumpling doesn’t mean that he can come up with such silly ideas! :) Did I say that I have no plans of signing the contract or agreeing to whatever he says?! Psst… Let’s keep it between us, shall we? Rich and creamy Nawabi Paneer Curry Among all that excitement and happy thoughts about getting to spend all that time with Lil Dumpling lurks this nagging bit of nervousness and doubt like some most annoying, unwanted guests in our life! As much as I am bubbling up with excitement at the prospect of having the chance to relive my childhood through Lil Dumpling, I am getting little anxious about loosing my interest in my current job I like and the routine I have set for myself. I think I will miss getting up in the morning, dressing up to work, and spending time in adult company and not talking about potty training, day care woes and other such things. Nawabi Paneer Curry ~ In sweet coconut and nutty cashew nut gravy But when I thought about it more and deeply, I realised that my anxiety is actually born due to my fear of unable to keep Lil Dumpling entertained and busy throughout the day! Lil Dumpling is at a stage where his curiosity level is at the peak with him wanting to know every single thing that comes on his way and I am not sure if I have right answers to satiate his curiosity! With unpredictable weather, I find it difficult to take him out every day to get some fresh air in his lungs! Oh, there are many such things that make me sort of nervous and I fear that I may not be able to keep him as active as they do in his day care! I guess I have to take a deep breath and keep my spirits up and take everything in a stride! Only time will tell how I cope with this new role of stay at home for one super active, curious and lovable kid that I am blessed with! My only wish is I don’t end up regretting for the decision I am taking in a hope to make my little one a very happy kid! Nawabi Paneer Curry ~ From Hyderabadi Nawab’s royal kitchen With all this fear and anxiety popping their ugly head once in a while, we decided to celebrate Lil Dumpling’s 3rd birthday with few close friends. I took a mammoth task of cooking for 15 people which I have never done before! So understandably I was a walking and talking bundle of nerves for the week before the party. It took me a week long to decide on the full party menu and then a weekend to source all the ingredients needed for cooking. One thing I was sure to cook for my guest was a very rich Paneer dish which everyone likes. At first I thought of making either Kadai Paneer or Matar Paneer, but finally settled for cooking Nawabi Paneer Curry inspired by the recipe by Mallika Badrinath’s cookbook 100 Vegetarian Gravies. I made this Nawabi Paneer Curry with other 3 curries; Rhengan Reveya, Chole Masala, and Bombay Bataka/Potatoes and served them with Peas Pulao and Garlic Naan. For starters I decided to cook assorted vegetable pakodas (cauliflower and bell pepper fritters), Punjabi Samosa and Stuffed Bell Pepper/Capsicum Pakodas which I will be posting the recipe soon. Our friend Julie brought along delicious Vegetable Puffs to add to the list of starters. For desserts, I cooked a batch of delicious and melt in mouth Mango Panna Cotta (recipe will follow shortly) and thick and creamy Carrot Kheer/Payasam. Nawabi Paneer Curry ~ Sinfully delicious! Only problem I had with cooking for 15 people was I didn’t own many pots and pans large enough to cook for so many people in bulk! And with so much sautéing and frying that goes with Indian cuisine, I was worried that I may end up burning a dish or two while multi-tasking! But as if luck was on my side, I received an email from Remy from Swiss Diamond asking me if I am interested in testing their non-stick cookware of my choice and reviewing it?! After exchanging few emails to and fro, I finally decided to test their 36 inch non-stick wok with lid. (Img source: Swiss Diamond) The product was delivered to my office and it drew some attention from my colleagues who wanted to know what was in that HUGE box sitting on my desk when I came back after lunch break! Yes, the product was very well packed in a 2 and half feet square cardboard box with enough soft packaging to avoid any damage while shipping from their Luxemburg warehouse. I was impressed with the care they had taken with packaging, but they could have used little smaller cardboard box as half the box was empty when I opened it. It was difficult for me to carry it all the way to our car park which is some quarter mile from my office building! Once home, I opened the package and found this beautifully crafted wok with a glass lid (with adjustable steam vent for advanced moisture control) and a tempura rack to drain oil from deep fried foods. It is 14 inch wide and both the wok and the glass lid are quite heavy. The wok is well crafted with heavy duty cast-aluminium body. It is not flimsy or thin like other non-stick woks I own, and also it doesn’t require any special oven ring as it has perfectly flat cast aluminium base with sloped sides and hence the heat is equally distributed and will never tip or spin. Nawabi Paneer Curry ~ Fit for the royals When it came to cooking, I found the product really excellent! Swiss Diamond product boasts patented non-stick coating, reinforced with real diamond particles which allow oil-free cooking. I just used a teaspoon of oil to test the product by making our most favourite dish Aloo-Gobi which requires stir frying the potatoes and cauliflowers at high flame with spices. I usually end up with some burnt pieces of vegetables sticking to the bottom of the pan, no matter how fast I keep stirring them. And there are times when the vegetables kind of get breaks and mashed up after stirring them continuously for so long. But this was not the case with Swiss Diamond wok. The vegetables were evenly cooked and the potatoes and cauliflower florets had nice, crispy bite to them with the spices evenly coated. And none, yes not even one, vegetable was stuck to the pan!!! After transferring the cooked food to the serving dish, I found the wok to be ridiculously clean as if it was washed already! The use and care is really simple! There was no soaking with warm soapy water required to loosen up the burnt food stuck to the pan nor was scrubbing necessary! I just let the wok to come to room temperature before gently cleaning it with just warm soapy water and sponge. At almost £170, it is definitely one of the most expensive pieces of cookware I own, but I feel that it is worth every penny! It is well crafted, well designed, heavy-duty product with real diamond particles in non-stick coating. They sure look durable and are also oven safe up to a temperature of 260 deg C and are suitable for both gas and electric cook tops! Swiss Diamond also sells specially designed products for induction top cooking. You can read more about them and their products here. (Img source: Swiss Diamond) Now the exciting part is the nice people at Swiss Diamond have agreed to GIVEAWAY the same 36 inch non-stick wok with glass lid and tempura rack worth £169 I tested to one lucky reader of Monsoon Spice! Yes, one lucky reader can win this beautiful piece of craftsmanship and cook all your favourite food without worrying about the food sticking to the pan or worrying about cleaning the whole mess! This wonderful product giveaway is open to the UK readers or those who have valid UK shipping address. T UPDATE: We have a winner! Congratulations, Vidya :) Please email me your UK shipping address at siakrishna(at)gmail(dot)com as soon as possible. Thank you all for participating in the giveaway. Nawabi Paneer Curry ~ Thick, creamy and delicious coconut and cashew nut based curry Coming back to the recipe of Nawabi Paneer Curry, the shallow fried soft paneer pieces with green peas cooked in a rich coconut and cashew nut based gravy from the Hyderabadi royal kitchens of the Nawabs seduced me enough to include it in our menu. I made few tweaks to the recipes by adding bell peppers and also grinding the green chillies and cashew nuts along with the coconut and whole spices. The final result was one rich, creamy, calorie laden, very high in fat but absolutely delicious Nawabi Paneer Curry that won many hearts at the birthday party. Lil Dumpling loved every spoonful of this Nawabi Paneer Curry with Peas Pulao. Overall, this Nawabi Paneer Curry is fit for royals, and as we Indians like to treat our guests like royals this is the perfect dish to serve at any party and impress the crowd! Ingredients for Nawabi Paneer Curry Shallow fried Paneer for Nawabi Paneer Curry Spices used for Nawabi Paneer Curry Coconut - cashew nut paste for Nawabi Paneer Curry Nawabi Paneer Curry (Shallow fried Indian cottage cheese and green peas cooked in rich, creamy coconut and cashew nut gravy) Prep Time: 15 mins Cooking Time: 30 mins Recipe Level: Beginner to Intermediate Spice Level: Low to Medium Serves: 6-8 people Shelf Life: 3-4 days in refrigerator Recipe Inspiration: 100 Vegetarian Gravy Recipes by Mallika Badrinath Serving Suggestion: With any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice Ingredients: 2 cups (200 gms) Paneer/Indian Cottage Cheese, cut into I inch squares or triangles of 1 cm thickness 1 cup Green Peas, fresh or frozen 1 large Bell Pepper, cut into 1 inch squares or triangles (Optional) 1 large Onion, very finely chopped ½ bunch Coriander Leaves, finely chopped (Around ½ - ¾ cup) 1½ tsp Ginger-Garlic Paste 1 Bay Leaf ½ tsp Haldi/Turmeric Powder 2 cups Coconut Milk, canned or fresh 2 tbsp + 1 tbsp Oil or Ghee Salt to taste For Coconut and Cashew Paste: ½ cup grated Coconut, fresh or frozen ¼ cup Cashew Nuts, soaked in hot water for at least 15 mins 1 inch Cinnamon Stick 4 Green Cardamoms 4-5 Cloves 1 heaped tsp Cumin Seeds 2-4 Green Chillies (Adjust as per taste) Nawabi Paneer Curry Method: Drain all the water from soaked cashew nuts and mix them with all other ingredients listed under coconut-cashew nut paste. Grind everything to smooth paste by adding very little water at time. Make sure that there are no lumps formed. Keep it aside until needed. Heat 2 tbsp of oil or ghee in a pan and shallow fry paneer pieces till they turn golden brown on both sides. Keep the fried paneer pieces in a large bowl of hot water until needed. This helps in keeping the paneer pieces soft. In a same pan add a tbsp of oil or ghee and mix in very finely chopped onions. Fry them on a medium flame until they turn golden brown, about 3-4 minutes, on medium flame. Mix in ginger-garlic paste and bay leaf and fry them till the raw smell of ginger and garlic disappears and the onions are nicely caramelised, about 2 minutes. Next add the ground coconut-cashew nut paste and turmeric powder and fry it for 3-4 minutes on medium flame till the oil separates. Now add the coconut milk, finely chopped coriander leaves and salt to taste. Reduce the heat to simmer and let the gravy come to gentle boil, about 6-8 minutes. Add shallow fried paneer pieces, green peas and bell pepper and adjust the seasonings. Add about a cup or more of water to get desired consistency of the gravy. Let the curry simmer for about 10 minutes for all the flavours to blend well. Serve this absolutely delicious, creamy Nawabi Paneer Curry fit for the royals with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice. It tastes even better on the next day. Nawabi Paneer Curry ~ Shallow fried Indian cottage cheese and green peas cooked in rich, creamy coconut and cashew nut gravy Sia’s Notes: Vegans can substitute Paneer with firm tofu for equally delicious treat. You can even skip shallow frying the tofu and can directly add it to the gravy as mentioned in the cooking instruction above. You can also add a tsp of Garam Masala or Kitchen King Masala just 5 minutes before you switch off the flame. Soaking cashews in hot water for couple of minutes helps in grinding them to smooth paste without forming any lumps. Addition of bell pepper is optional and it is not used in an original recipe. I like the little peppery, smoky flavour it adds to the gravy. This Nawabi Paneer Curry tastes even better on the next day. So make sure you cook enough to relish it for next few days! :)
Discover a new way to make a creamy, flavorful and low-calorie gravy. Packed with delicate seasonings and spices, this Low-Calorie Nawabi Curry makes a wonderful fare especially when served hot with rotis . Apart from being a low-calorie recipe, this curry has a wealth of nutrients like vitamins A and C.
Chicken Nawabi - Hilda Mascarenhas Ingredients: ½ kg boneless Chicken 2 med. Onions (peel, chop & grind to a smooth paste) 3 tbsp Cashew nut paste 1 tbsp. fresh Ginger paste 2 tbsp. fresh Garlic paste 2 tbsp. fresh Tomato paste ¼ cup whisked fresh Curds/Yoghurt or to taste 4 tbsp. Milk or as needed 2 pinches Saffron (lightly pan roasted, crushed & dissolved in milk) optional 4 tbsps. Vegetable Oil or Ghee (Clarified Butter) Salt to taste Combine together 2 tbsp.Coriander pwd.,½ tsp. Red Chilli pwd. or to taste, ¼ tsp. Turmeric pwd. with water to form a paste. Aromatic Spices: ½ tsp. lightly roasted Cumin pwd. ½ tsp. lightly roasted Shahjeera pwd. 1 tsp. Garam Masala pwd. 2 Green Cardamom (powdered) 2 pinches each of fresh Cinnamon & Clove pwd. A dash of Javitri (Mace) pwd. ¼ tsp. Saunf (Fennel) pwd. For Garnishing: 4 tbsp Raisins (soaked & lightly fried) 2 tbsp Cream Freshly chopped Coriander Leaves 3 hard boiled Eggs (halved or quartered) or as per requirement Procedure : Marinate the chicken pieces with a little salt & turmeric for about 15 minutes. Lightly fry the chicken pieces in hot oil and set aside. Now add the fresh onion paste and sauté till light brown on low heat. Add the ginger garlic paste and sauté again till rawness disappears. Now, add the tomato paste and sauté for a few seconds. Then add the dry spice powder paste and sauté for a few seconds. Add a few tablespoons of water if necessary. It is time to add all the aromatic spices mentioned above. Stir to combine well. Add the curds and cashew nut paste and stir well. Cook on simmer till you see oil separation from the masala. Add milk and give it a good stir. If the gravy is too thick add some water. Add the fried chicken pieces and stir once again. Adjust the consistency of the gravy if necessary. Cook the chicken for another 10 minutes. If using chicken on the bone then it will take a little longer. Adjust salt to taste. Mix in the dissolved saffron. Cook for a few seconds and then transfer to a bowl. Give it a touch of royalty before serving… Drizzle fresh cream. Garnish with lightly fried raisins and top with freshly chopped coriander. Arrange boiled egg halves or quarters. Serve with your favorite Indian bread or rice preparation.
Chicken Changezi is a Mughlai preparation that's made with tender, juicy bone-in chicken pieces roasted first & than cooked in an extremely rich, mildly fragrant, milk & cream based curry sauce. Chicken Changezi tastes best with Roomali roti & Naan.
Für dieses Rezept braucht man viele Gewürze, aber ansonsten ist es einfach zuzubereiten, und vor allem schmeckt es gut. Ich bevorzuge Hühnchen ohne Knochen, aber der Geschmack von Hühnchen mit Knochen ist definitiv viel besser.Zutaten (4-6 Personen):Für das trockene Masala:1/4 Tasse Koriandersamen 5 bis 6 trockene rote Chilischoten1/4 Tasse Kreuzkümmelsamen1 Zimtstange 5 bis 6 Gewürznelken 1 Muskatblüte 5 bis 6 Kardamon5 bis 6 schwarze PfefferkörnerCa. 100ml Öl3-4 Zwiebel, in Scheiben geschnitte
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.
Easy Nawabi chicken recipe
Doi Murgi aka Doi Chicken is a scrumptious substitute of Bengali Sunday Chicken Curry. This is also known as Dahi Chicken or Doi Mangsho. This rich looking chicken curry seems super-hot & spicy by its colour but in reality it is light & packed with flavours.
Easy Nawabi chicken recipe
After a small pause today I am here with a Healthy Breakfast Recipe, Barley Idli / Brown Rice Barley Idli. Most of the weekends breakfast/brunch will be Indian food that too the typical South Indian Breakfast ~ Idli / Dosa or Pongal / Upma. There's never a problem with my kids they love all Indian Breakfast only the problematic person is V. He likes only Idli/Dosa and once in a while Pongal is ok but Upma no way. So mainly for him I prefer to make Idlis on Weekends and this time it is Barley Idli. I have tried idlis with Brown Rice and Ragi and now trying with Millets and other grains. This Barley idli turned out so soft and tasty than the miller Idlis. That too the Dosa with Barley Idli Batter was so crispy, flavorful and yummy. I have tried this Barley idli and dosa few times and everytime it turned out good. Only the color of the idli was slightly pale and muddy, the idlis were so soft and delicious and none can say it is made out of Barley. I used poha in this recipe and that is the reason for super soft idlis and crispy dosa. If interested check out my Barley Adai Recipe here. Barley Idli/Dosa Recipe Prep Time : 8 - 10 hrs | Cook Time : 15 minutes Recipe Category : Main Dish | Recipe Cuisine : Indian Ingredients Barley 1 cup Brown Rice 3/4 cup Sona Masoori 1/4 cup Urad Dal 1/2 cup Poha a handful or 1/4 cup Methi seeds 1/4-1/2 tsp Salt to taste Oil to make dosa and to grease idli plates OR Ingredients Barley 1 cup Idli Rice 1 cup Urad Dal 1/2 cup Methi seeds 1/2 tsp Method Wash and soak Barley And Brown Rice separately in a wide bowl with enough water for 4-5 hours. Wash and soak rice, urad dal, poha and methi seeds together in a bowl and soak for 3 hours or same duration of barley. In a grinder bowl or mixer jar, first grind Barley then to it add brown rice, rice, urad dal, methi seeds, poha and grind everything to a fine coarse batter using little water. After that, transfer the ground batter to a big bowl or container add enough salt mix altogether and allow to ferment for 8 hours or overnight. After 8-10 hours of fermentation you will see the volume of the batter is little raised, stir the batter gently, if its properly fermented the batter will be so light, airy and fluffy. The next day, stir the fermented batter once again and that's it the batter is ready to make soft idlis and crispy dosa. To Make Barley Idlis: Add enough water(2 cups in 160 ml cups) in large sauce pan or idli vessel and turn on the stove in medium heat, Now grease the idli plates with oil/ghee, then pour a ladle of batter in each plate and keep it in sauce pan or idli vessel and cook for 12-15 minutes. Check the idlis by inserting wet knife or wet tooth pick, if doesn't have any fresh batter and comes out clean turn off the stove. Sprinkle cold water over the plates and allow to cool for 1-2 minutes, then using spoon remove the idlis from plate and transfer to casserole or serve hot with desired chutney & Sambar. To Make Dosa: With the same idly batter you can make crispy and yummy dosa. Just add some water and dilute the batter slightly. Heat tawa/iron griddle, when it gets hot, smear the tawa using sliced onion and pour a ladle full of batter and spread it thin in circular motion. Drizzle oil on and around the dosa. Cook in medium high heat till the dosa starts browning then flip other and cook for one more minute. Then fold the dosa and transfer to plate and serve hot. Notes: Instead of Brown rice & Sona Masoori you can also use Idli Rice. I use Brown Basmati Rice.
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Mother's Recipe RTC Chicken nawabi mix was a dish invented in Kolkata, relish this delicacy of the nawabs with Mother’s recipe Chicken Nawabi mix, made with the finest spices to give it a unique flavour & aromacken Nawabi Mix
Nargisi Kofta Curry, Nargisi Kofta recipe is an awesome dish which will be a perfect dish for the party table. Royal, Elegant, Delicious, this dish will be an
Kolkata Chicken Chaap Recipe is a lip-smacking recipe of slow cooked marinated chicken legs with bone. Chicken chaap is an adopted Nawabi dish which is renowned in Calcutta/Kolkata due to historical reign of Bengal Nawabs. There are many restaurants in Kolkata with their own famous recipe for a chicken chaap, and here is my version of this favourite dish. Biryani is locally served with a Royal Chicken chaap for sides, without which the biryani is believed to be incomplete. This is a spicy, flavourful and rich dish that can also be served with roomali roti, pulao or naan. Usually, the chicken legs are marinated overnight and then slow cooked in considerable butter/ghee. Serve Kolkata Chicken Chaap Recipe (Slow Cooked Marinated Chicken Legs) with Mutton Biryani Recipe and Tomato Onion Cucumber Raita Recipe for a complete meal. If you like this recipe, try more recipes like Chicken Mapas Recipe (Chicken in Coconut Milk Curry) Rajasthani Laal Maas Recipe (Mutton In Red Spicy Gravy) Chicken Xacuti Recipe (Goan Chicken) Dhaba Style Country Chicken Recipe
Dhakai Chicken Roast. Succulent chicken legs. Sinfully caramelised onions. A melange of roasted spices. A touch of malai. A kiss of ghee. An absolute stunner of a dish that no marriage in Dhaka is said to be complete without. Enjoy !!
