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Nizami Chicken Curry Recipe

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4.1 from 60 reviews

Nizami Chicken Curry is a rich and aromatic Indian dish featuring tender chicken thighs and legs simmered in a spiced yogurt and nut-based sauce. Infused with whole spices and garnished with fried onions and fresh coriander, this luxurious curry is perfect for any special occasion or flavorful weeknight dinner.

  • Total Time: 1 hour
  • Yield: 4 to 6 servings

Ingredients

Nut Paste

  • 12 to 15 cashews or almonds

Spices and Aromatics

  • 4 tbsp vegetable oil or ghee
  • 4 green cardamom pods, lightly bruised
  • 4 cloves
  • 1 x 2.5cm (1 in) cinnamon stick
  • 1 bay leaf
  • 2 large onions, thinly sliced
  • 2 tbsp ginger-garlic paste
  • 1 tsp Kashmiri chilli powder
  • ½ tsp turmeric
  • 2 tsp ground coriander
  • Salt to taste
  • ½ tsp garam masala

Main Ingredients

  • 1kg chicken thighs and/or legs (bone-in, skinless)
  • 1 cup (240ml) full-fat plain yoghurt, whisked

Garnish

  • Fresh coriander
  • Fried onions (reserved from onions cooked earlier)

Instructions

  1. Prepare Nut Paste: Blend the almonds and/or cashews with just enough water to form a thick paste. If your blender isn’t strong, soak the nuts in water for 30 minutes beforehand to soften them. Set the paste aside.
  2. Heat Oil and Infuse Spices: Heat vegetable oil or ghee in a heavy pan over medium heat until hot and bubbly. Add the green cardamom pods, cloves, cinnamon stick, and bay leaf. Allow them to infuse their flavors for about 30 seconds.
  3. Fry Onions: Add thinly sliced onions and 1 teaspoon of salt to the pan. Fry on medium heat for about 10 minutes until golden brown. Remove half of the fried onions and reserve them for garnish.
  4. Cook Ginger-Garlic and Spices: Stir the ginger-garlic paste into the remaining onions in the pan. Fry for 30 seconds, then add Kashmiri chili powder, turmeric, and ground coriander. Stir well to coat the onion mixture evenly with the spices.
  5. Brown the Chicken: Add the chicken thighs and/or legs to the pan and brown them lightly for about 2 minutes, turning to coat with the spice mixture.
  6. Add Yogurt and Nut Paste: Gradually add the whisked yogurt one tablespoon at a time while continuously stirring to prevent curdling. Next, stir in the prepared nut paste. Cook over medium heat until the oil begins to separate from the curry.
  7. Simmer the Curry: Cover the pan and let the chicken simmer gently for 20 minutes, or until the chicken is tender and cooked through.
  8. Finish and Garnish: Sprinkle garam masala over the curry, stir gently, then garnish with the reserved fried onions and fresh coriander. Serve hot.

Notes

  • Soaking nuts before blending ensures a smoother nut paste, especially if your blender is less powerful.
  • Using bone-in, skinless chicken thighs or legs enhances flavor and tenderness in the curry.
  • Adding yogurt gradually while stirring prevents the sauce from curdling.
  • Frying the onions until golden adds sweetness and depth to the curry base.
  • Garnishing with fried onions and fresh coriander provides texture and a fresh finish.
  • This curry pairs beautifully with basmati rice or Indian flatbreads like naan or roti.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://flavorhug.com/nizami-chicken-curry-recipe/