Nawabi Chicken (Restaurant Style)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 2 Green Cardamom Pods
- • 1 Star Anise
- • 100g sliced finely Brown/White Onion
- • 1 teaspoon Garlic Paste
- • 1/2 teaspoon Ginger Paste
- • 1 tablespoon Tomato Paste
- • 2 Green Finger Chillies
- • 2 teaspoons Mix Powder / Curry Powder
- • 1 teaspoon Chilli Powder
- • 3/4 teaspoon Turmeric Powder
- • 1/2 teaspoon Salt
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 teaspoon Cumin Powder
- • 4 tablespoons Ground Almonds
- • 250g diced Chicken Breast
- • 300ml (hot) Curry Base
- • 1 tablespoon Mango (puree / chutney)
- • 1/4 teaspoon Garam Masala Powder
- • 3 tablespoons Condensed Milk
- • 1 tablespoon Almond Flakes
Preparation Steps
on a low to medium heat add the oil, cardamoms, star anise and onions to the pan and cook stirring occasionally until the onions become soft and golden
remove the star anise and add the garlic, ginger, tomato puree and sliced finger chillies, stir through and cook for around a minute until the initial bitter smell disappears
stir through the spice mix, turmeric, chilli powder, cumin powder, salt and fenugreek leaves, add a little base if necessary and allow to gently fry until the oil begins to separate
add the almond powder, combine then add half of the base, if you're using raw chicken also add it now and stir to combine
allow to reduce for a few minutes then turn up the heat to high, add the rest of the base along with the mango puree and combine well
if using pre-cooked meat at it now then sprinkle over the garam masala, allow to reduce until the sauce is the thickness you require, and if using raw meat, it's cooked through
remove from the heat and stir through the condensed milk
serve garnished with the toasted almond slices