Nawabi Murgh - A Rich and Creamy North Indian Curry

Nawabi Murgh

Today being sunday I wanted to make something nice, since we have moved into our new house I really haven't made anything nice. So today in my effort to make something nice i did not want to add a new recipe into the mix. So I am going to make a old tried recipe, Nawabi Murgh. Now the last time i made this the pictures turned out really well but i never got the time to share the recipe, Hence I am Making Nawabi Murgh along with sharing it with everybody, albeit a Little late.

Now about the recipe its a north indian chicken curry that you would find on many menus in north indian restaurants. I cant say it tastes exactky like the restaurant but it does taste great and different than your regular chicken dishes. So great to try. My mum shared this recipe with me over a decade ago but i just began making it hardly 5-6 years back, i have altered certain parts of the recipe and made it according to my liking so I hope everybody enjoys it my way.

Ingredients

For Marination (overnight is best)

1/2 kg chicken

100 grams curd

1/2 teaspoon turmeric powder

1/2 teaspoon ginger garlic paste

For Red paste

1-2 bedige/kashmiri red chilli

2-3 dry red chilli

2 teaspoon ginger garlic paste

water as required

For White paste

10-12 cashew

6 badam/almond

2 teaspoon khuskhus/poppy seed

2 teaspoon melon seeds 

4 teaspoon  white sesame seed/til

water as required

Other Ingredients

1/2 cup coconut grated and ground to paste.

2 onions chopped

2 tablespoon coriander powder

ghee 3 tablespoon

2 tej patha/bay leaves

ajwain/ caraway seed 1 tablespoon

salt to taste

water as required

For Garnish

boiled egg 1-2

cream 2 tablespoon

coriander leaves chopped 

Method

Marinate the chicken with curd, turmeric powder, ginger garlic paste and salt try to keep it all night or at least for a few hours.

soak the chilies, and ingredients for white paste for at least an hour. Soak chilies separately. And use water as required while grinding but don't add too much and make it too runny. While you are grinding all the pastes grind the coconut as well and keep ready.

Heat ghee in a kadai and put in bay leaves and ajwain after 5-10 seconds add the chopped onions and fry till its translucent and then add the red chili paste and fry till oil separates then add the chicken only and fry for 3-5 minutes. Once the chicken fried well add all the left over curd mixture from the marinade along with dhaniya/coriander powder and salt and let it simmer on low heat for another 4-5 minutes. At this point pour in the white paste and coconut paste and fry on high flame fro at least 3-4 minutes then reduce flame and cover and cook, if you need you can add water if required. once the gravy has been cooking for 3-5 minutes check on the gravy and adjust as necessary and once you feel it tastes right and the consistency is not too runny but no too thick take off the heat and garnish.

 Serve with rice or roti. I generally make some rotis aswell as some jeera or ghee rice.