Nizami Chicken Masala (One-Pot Recipe)

Name: Nizami Chicken Masala (One-Pot Recipe)
Prep time: 75 min
Cook time: 40 min
Total time: 115 min
Yield: 6
Ingredients: 20 almond almonds; 2 tbsp desiccated coconut; 0.5 cup warm milk; 1 kg Chicken (bone-in, curry cut); 1 cup Thick Yogurt (whisked); 0.5 Fried onions Barista, crushed; 1 tbsp Ginger-garlic paste; 1 tbsp Green chilli paste; 1 tbsp Kashmiri Chilli powder; 1 tbsp Coriander powder; 1 tsp Cumin powder; 0.25 tsp Turmeric powder; 1 tsp Garam masala; 0.33 cup Vegetable oil; 2 tbsp Ghee; Salt to taste; 1 tsp Black peppercorns; 6 Green cardamoms; 2 Black cardamoms; 6 Cloves; 2 Small bay leaves; 1 in Cinnamon stick; 2 tbsp Fresh lemon juice; 0.25 cup Fresh coriander leaves, finely chopped

This Nizami Chicken Masala, also known as 'Dum ka Murg', is a royal non-vegetarian recipe that brings the rich, authentic flavours of Hyderabad straight to your kitchen. Known as a staple among classic Mughlai chicken recipes, this dish is famous for its velvety gravy made from a blend of almonds, coconut, and fried onions. What makes this one of the best Indian chicken recipes is the 'Dum' or slow-cooking method. By simmering the chicken in its own juices,...

Chicken (bone-in, curry cut)

Thick Yogurt (whisked)

Fried onions Barista, crushed

Kashmiri Chilli powder

Fresh coriander leaves, finely chopped

Calories

460.8kcal (23.04%)

Protein

31.7g (63.34%)

Step 1

In a blender, combine the almonds, coconut, and warm milk. Blitz until you achieve a silky-smooth, creamy consistency. Set this aside.

Step 1

In a heavy-bottomed pot, combine the chicken with the almond paste and all ingredients listed under 'Marinade' and 'Whole Spices'.

Step 2

Massage the marinade into the meat. Cover and refrigerate for at least 1 hour (overnight is best for maximum tenderness).

Step 1

Place the pot over medium-high heat. Sauté the chicken for 5-7 minutes until it turns white (opaque) and the yogurt blends into the sauce.

Step 1

Reduce the heat, cover and let it simmer in its own juices for 25-30 minutes. Stir once or twice to ensure the nut paste doesn’t stick to the bottom.

Step 1

Once the chicken is succulent and the oil has separated at the surface, stir in the lemon juice and fresh coriander.

Step 2

Turn off the heat and let the dish rest, covered for 5-6 minutes.

Step 1

Pairs perfectly with Garlic Naan, Rumali Roti, or a fragrant Saffron Pilaf. Serve with sliced red onions and a mint yogurt raita.