Thursday, January 28, 2010

Irene Desouza's Nawabi Chicken

I worked with Irene D'Souza's daughter some time ago . When we met at the lunch table in office, Charmaine D'Souza's food was the best !! This gentle but exquisite tasting Chicken Curry is really quite "nawabi" without being heavy and rich.
Irene was generous with the recipe, just like with her food.

1. Marinate a Kilo of chicken in thick curd for half an hour or so

2. Fry 2 onions finely cut till brown

3. Add a tablespoon of ginger-garlic paste

4. When fried well, add a tablespoon of chilli powder, a pinch of haldi (turmeric powder) and 1 teaspoon each of jeera (cumin), dhania (coriander) and garam-masala powder. Fry all the masala till the oil separates

5. Add the marinated chicken , salt to taste and cook till the chicken is soft and cooked

6. Add slit green chillies if you want it spicier

7. Garnish with coriander leaves chopped fine

6 comments:

Asha said...

Once in a while it's nice to forget about wt and all and enjoy the Nawabi style dishes. So I am all for it.Chicken looks delicious! :))

anshuman kishore said...

bah!! i am hungry just looking at it. thanks for posting the recipe, will definitely give it a shot.

Ria Patel said...

Asha, thanks for visiting my blog!
Anshuman- you'll love this dish, its so simple and I guarantee you'll make it often. :-)

Anonymous said...

Looks like a nice simple curry. How much thick curd should be used for one kilo of chicken please?

Ria Patel said...

Hi, I'd use one whole cup of thick curd whisked to marinate the chicken.
Ria

Anonymous said...

Tks Ria. Tried it today. Turned out really nice.I saw the bay leaves in your picture and noticed they were not part of the recipe. Guess it was part of the jeera rice that accompanied the chicken! Anyway - i took that as inspiration and started with some whole garam masala - bay leaves, cloves, cinnamom sticks, before I put the onions. Was good. Tks for sharing.