Chicken Nawabi Recipe

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