Chicken Nawabi Recipes

Steps:

• Clean, remove the skin of the chicken and cut into 8 pieces. Deseed and finely chop the green chilies.
• Mix the chilies, pepper, mace, salt, ginger, garlic pastes with vinegar in a large bowl.
• Rub this marinade mixture into the chicken pieces and keep aside for 15 minutes.
• Hang the curd in a muslin cloth for 4 hours to remove the whey.
• Then mix the curd with the cream in a large bowl; transfer the chicken to this.
• Marinate and keep aside for 3 hours.
• Skewer the chicken pieces an inch apart and keep a tray underneath to collect the drippings.
• Roast in a moderately hot tandoor for 10 minutes, in a charcoal grill for 10 minutes and in an oven for 12 minutes.
• Remove and hang the skewers to allow the excess moisture to drip off, then baste with butter and roast again for 3 minutes.

Steps:

• Cut each chicken joint in two.
• Mix together the yogurt and turmeric till smooth. Mix the chicken with the yogurt and leave to stand overnight.
• In a blender process the garlic, ginger and red chillies with 2 tbsp water till smooth.
• Melt the ghee(or butter) ina pan over medium heat and fry the onions till golden. Remove onions from pan,pressing them against the side of the pan to save as much ghee as possible.
• Fry the caraway seeds and garam masala for 30 seconds and add all of the garlic/ginger mix, stir.
• Add the chicken and the yogurt it was marinaded in, with the onions and the salt and fry for 5 minutes.
• Add 9 fluid oz of the water and creamed coconut, bring to the boil, reduce the heat cover the pan and simmer 40 minutes.
• In the blender put the remaining water and the cashew nut and blend till smooth. Add this to the pot and cook uncovered for 5 minutes.
• Serve sprinkled with the paprika and garnished with the eggs.