Chicken Nizami in a jiffy

Chicken Nizami in a jiffy

Want to try a chicken recipe prepared in a novel way to go with chapathi or roti? Try this version of Chicken Nizami, that does not use too many spice powders. Its taste comes from ground dry chillies.


17 dry red chillies

3 tbs coconut milk powder

6 cloves

6 Cardamom

½ tsp turmeric powder

2 tsp cumin

1 kg chicken

3 onions

4 cloves of garlic

1 tsp ginger

10 cashew nuts

1 tsp ghee

3 bay leaves

¼ cup cream

1 pinch saffron (added to ¼ cup warmed milk)


Dry grind the red chillies, coconut milk powder, cloves, cardamom, turmeric powder and cumin into smooth consistency.

Grind the cashew nuts into a smooth paste by adding a little water.

Heat ghee in a pan and sauté bay leaf and cinnamon. Add onion and sauté well, then add ginger and garlic and sauté well.

Add cashew nut paste, followed by the spice powder. After the mixture is well fried, add chicken.

Add ½ glass of water and stir well. When the curry simmers well, add ¼ cup heavy cream and coriander leaves.

Cook till the chicken is tender.

Add saffron mixed in warm milk.

Garnish with coriander and milk cream before serving.