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Indian nawabi chicken curry with basmati rice and coriander served in a bowl.
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Nawabi Chicken Curry Recipe

This rich and creamy Indian nawabi chicken curry gets its luxurious feel from lots of ghee, yoghurt and an almond and cashew paste rather than cream. It's delicious, boldly spiced, but only moderately "hot", and it's very easy to make!
Course Main Course
Cuisine Anglo Indian
Keyword nawabi chicken, nawabi chicken curry, nawabi murgh
Prep Time 10 minutes
Cook Time 35 minutes
Marinade Time 2 hours
Total Time 2 hours 45 minutes
Servings 2 Servings
Calories 664kcal
Author Brian Jones

Ingredients

  • 350 g Chicken Thigh Meat 12oz

For the Marinade:

  • 15 g Ginger ½ thumb sized piece
  • 3 Garlic Cloves
  • ¼ teaspoon Salt
  • 75 ml Greek Style Yoghurt ⅓ Cup
  • ½ teaspoon Turmeric

For the Almond and Cashew Paste:

  • 3 Dried Red Chilli Peppers (I use large Kashmiri peppers)
  • 2 tablespoon Cashew Nuts
  • 5-6 Blanched almonds
  • 2 tablespoon Coconut Flakes
  • 125 ml Boiling Water ½ Cup
  • 2 Cloves
  • 1 Star Anise
  • 2 Green Cardamom Pods
  • 1 teaspoon Black Peppercorns

For the Curry:

  • 3 tablespoon Ghee
  • 1 Large Onion 200g
  • 1-2 Green Finger Chillies
  • 1 teaspoon Cumin Seeds
  • 2 teaspoon Kashmiri Chilli Powder
  • 1 teaspoon Coriander Powder
  • 125 ml Water ½ Cup
  • Salt (if required)
  • 1 teaspoon Garam Masala
  • 1 teaspoon Dried Fenugreek Leaves
  • 2 tablespoon Greek Style Yoghurt

Instructions

  • Cut the chicken into bite-sized pieces.
  • Peel and grate the ginger for the marinade.
  • Peel the garlic, roughly chop it, then sprinkle it with the salt and mash it to a paste.
  • Combine the ingredients for the marinade in a bowl, add the chicken and set aside for at least 2 hours.
    Nawabi Chicken Process Shot 1 of 8
  • Place all of the ingredients for the nut paste into a bowl and allow them to steep for 15 minutes. Then blend to a paste.
    Nawabi Chicken Process Shot 2 of 8
  • Finely chop the onion for the curry.
  • Cut the green chilli peppers into fine rounds.
  • Heat two tablespoons of the ghee in a 28cm or 11" frying pan over a medium-high heat, and when it is hot, add the cumin seeds and chilli peppers and cook for 30 seconds.
    Nawabi Chicken Process Shot 3 of 8
  • Add the onions and soften for 6-8 minutes.
    Nawabi Chicken Process Shot 4 of 8
    • You want them to start to go golden at the edges.
  • Add the almond and cashew paste, reduce the heat to low-medium, and cook for 3-4 minutes, stirring occasionally.
    Nawabi Chicken Process Shot 5 of 8
    • You are looking to cook it to the stage where almost all of the moisture has evaporated.
  • Stir in the Kashmiri chilli powder and coriander powder.
    Nawabi Chicken Process Shot 6 of 8
  • Add the marinated chicken and pour in the water for the curry, add a lid, reduce the heat to low and simmer for 18-20 minutes.
    Nawabi Chicken Process Shot 7 of 8
    • Have a taste after 8-10 minutes and add more salt if required.
  • Remove the lid, add the final tablespoon of ghee, garam masala, dried fenugreek leaves and the last of the yoghurt. Stir to combine and serve.
    Nawabi Chicken Process Shot 8 of 8

Video

Nutrition

Serving: 1 | Calories: 664kcal | Carbohydrates: 23g | Protein: 32g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 441mg | Potassium: 734mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1045IU | Vitamin C: 13mg | Calcium: 151mg | Iron: 4mg
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