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Chicken Nizami

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Rating 3.5/5.0
 
Occasion: Any   Total servings: 5-6
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 1 hr
How to serve: Hot    

Chicken Nizami recipe by Nazia Nazar at PakiRecipes.com.
A traditional dish, very easy to cook and has great taste


Keywords: chicken nizami, nizami, bhuna chicken

Ingredients
2 inch piece of CinnamonClick to find more about Cinnamon
1 tbsp hot milk
1/4 cup oil
1 medium onionClick to find more about onion chopped
1 tsp gingerClick to find more about ginger / garlicClick to find more about garlic paste
2 bay leaves
1 & 1/2 kg chickenClick to find more about chicken cut into 8 pieces
1/2 cup water
4 green chillies
1/4 cup Soconut soaked in 1/2 a cup of hot water
Coriander leavesClick to find more about Coriander leaves roughly chopped

4 tbsp Yoghurt whipped
1/4 tsp saffron
4 tbsp cream whipped
GRIND ALL:
1 tsp cummin seeds
1 tsp poppy seedsClick to find more about poppy seeds
3 cardamoms
4 cloves
10 dried red chillies
1/4 tsp turmericClick to find more about turmeric powder
2 tbsp coconut dessicated


Preparation
Put together all the ingredients from the cummin seeds to the cinnamonClick to find more about cinnamon nad grind to a fine paste.
Extract the milk from the soaked coconut ands ser aside.
Heat the saffron for 2 seconds in the microwave or on a girddle, crush it, and soak it in the hot milk.
Heat the oil and fry the onionClick to find more about onion till it is golden brown.
Add the gingerClick to find more about ginger / garlicClick to find more about garlic and fry for couple of minutes.
Add the ground paste and bay leaves.
Let it simmer for 5 minutes.
Put in chickenClick to find more about chicken pieces and 1/2 a cup of water and continue cooking, for
approximately 20 minutes, over a low heat. When the chickenClick to find more about chicken is almost cooked, add the coconut milk, green chillies, coriander leavesClick to find more about coriander leaves and yogurt. Cook till the chickenClick to find more about chicken is tender.
Add the cream and saffron.
Simmer for 3 minutes or until the gravy gets a creamy consistency.
Garnish with coriander and serve with chapattis..



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