Murgh Nizami Tikka

From the land of the Nizams

Be it jewels, costumes or cuisine, the Nizams of Hyderabad did everything with a touch of grandeur and royalty. Hyderabadi food is famous for its multi-layered flavours and ‘zaayka’. Tender chicken bits are cooked in the Nizami style and enveloped in a flurry of aromatic masalas to create these tikkas that tantalize the palate and please to perfection!

Ingredients:

• 750 gm boneless chicken pieces cut into large chunks
• 6 tbsp Verka Ghee
• 1 bay leaf
• 1 piece of cinnamon
• 3 tbsp ginger-garlic paste
• 2 chopped onions
• 2 tbsp each of peanut, ‘magaz’, ‘khus khus’, and sesame seeds (til)
• 2/3 tsp each of garam masala and haldi
• Salt to taste
• ½ cup Verka Dahi
• 4 tbsp grated fresh coconut (or 3 tbsp desiccated coconut)
• 1½-2 tbsp lemon juice
• 3 tbsp chopped mint leaves

Method:

• Coarsely grind the ‘khus khus’, magaz’, peanuts, and sesame seeds.
• Heat Verka Ghee in a heavy pan and splutter the cinnamon and bay leaf.
• Add the onions and saute till brown. Then add the ginger-garlic paste, salt, and haldi. Cook briefly.
• Add the crushed seeds and peanuts along with the Verka Dahi and coconut. Cook on a high flame stirring constantly.
• Add the chicken pieces, cover the lid and cook until tender. Add a splash of water if necessary.
• Serve with a sprinkle of garam masala, mint leaves, and lemon juice.

Note: For a fiery version, slit green chillies can be added along with the crushed seeds. For a more royal touch, soak some saffron in a warm milk and add towards the end of the cooking process. Fried cashew nuts add an extra flavour and eye appeal.