Nizami Chicken

By Jenifer Petigara Mistry

  • 300 grams Boneless Chicken
  • 1 large onion finely chopped
  • 20-30 grams cashewnuts powdered
  • Pinch of kasuri methi powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tbsp yogurt
  • 1 tsp sugar (optional)
  • Fresh coriander chopped
  • 1 tsp each garlic paste and ginger paste
  • 1 tsp white pepper powder
  • 2 green chilies cut in large pieces


  1. Marinate chicken in garlic paste and ginger paste, white pepper powder and green chilies for 30 minutes.
  2. Fry onions to very light golden color – do not over fry.
  3. Add kasuri methi and dry spices.
  4. Sauté and add marinated chicken and salt.
  5. Sauté well until the chicken is well coated and changes color.
  6. Add cashewnut powder and half a cup water.
  7. Simmer it till the chicken is cooked.
  8. Add more water if the gravy seems to be sticking to the bottom.
  9. Add yogurt and fresh coriander.
  10. Simmer for 2 minutes.
  11. Add sugar if you like.

Serve hot with Nan or Steamed White Rice


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