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J. Inder Singh Kalra

Murgh Nizami

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Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 10

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

A semi-dry chicken ‘masala’ cooked with nuts (cashewnuts, peanuts and coconut) and seeds (sunflower and sesame).

Ingredients

  • 800 g/1¾ lb Chicken (1 bird)
  • 120 g/

Method

Preparation

THE CHICKEN: Clean, remove the skin and cut into 8 pieces.

THE VEGETABLES: Peel, wash and chop onions. Remove stems, wash, slit, deseed and chop green chillies. Clean, wash and chop coriander and mint.

THE NUTS AND SEEDS: Pound peanuts, sesame seeds and sunflower seeds with a pestle. Remove the brown skin and grate coconut. Heat

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