Chicken Nizami and the Secret of a Perfect Nut Gravy

Chicken Nizami is a rich, mildly spiced curry that traces its origins to the royal kitchens of the Nizams. It is a dish built on restraint and balance rather than bold heat, where the richness comes from a smooth paste of cashew nuts and poppy seeds, the creaminess from yoghurt and fresh cream, and the aroma from whole spices gently infused in ghee. The result is a curry that is velvety, fragrant and deeply satisfying without being heavy.

This recipe uses boneless chicken pieces that are cooked directly in the nut-based masala and finished with cream and a touch of saffron. The cashew and poppy seed paste is what gives the gravy its characteristic thick, coating consistency. Serve with butter naan, lachha paratha or basmati rice for a meal that feels genuinely special.

Chicken Nizami made with Zorabian Boneless Chicken Breast in a velvety cashew and poppy seed gravy with saffron, cream swirl and fried onions in a brass-handled kadai, served with lachha paratha and basmati rice

Chicken Nizami Recipe

Serves: 4
Prep time: 20 minutes (plus 30 minutes marinating)
Cook time: 40 minutes
Total time:  1 hour 30 minutes

Ingredients

For the marinade:

  • 650g Boneless Chicken Breast, cut into large pieces
  • 3 tbsp plain yoghurt, whisked
  • 1 tsp ginger-garlic paste
  • 1/2 tsp ground turmeric
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp salt

For the nut paste (soak for 20 minutes and blend smooth):

  • 15 whole cashew nuts
  • 1 tbsp white poppy seeds (khus khus)
  • 8 to 10 blanched almonds
  • 3 tbsp warm water (for blending)

For the curry:

  • 3 tbsp ghee
  • 1 tbsp vegetable oil
  • 1 bay leaf
  • 4 green cardamom pods, lightly crushed
  • 1 black cardamom
  • 1 small cinnamon stick
  • 4 cloves
  • 1 blade of mace
  • 2 medium onions, finely sliced
  • 1 tbsp ginger-garlic paste
  • 2 green chillies, slit lengthwise
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 3 tbsp plain yoghurt, whisked
  • 1/2 cup warm water or light chicken stock
  • 3 tbsp fresh cream
  • Salt to taste

For the finish:

  • A generous pinch of saffron soaked in 2 tbsp warm milk
  • 1 tsp kewra water or rose water (optional)
  • 1 tsp ghee

For garnish:

  • Fried onions (birista)
  • Fresh coriander leaves, chopped
  • Butter naan, lachha paratha or basmati rice (for serving)

Steps

  1. In a bowl, combine the chicken pieces with yoghurt, ginger-garlic paste, turmeric, Kashmiri red chilli powder and salt. Mix well to coat evenly. Cover and leave to marinate for at least 30 minutes.
  2. Soak the cashew nuts, poppy seeds and almonds in warm water for 20 minutes. Drain and blend with 3 tablespoons of fresh warm water to a completely smooth, thick paste. Set aside.
  3. Heat the ghee and oil together in a large heavy-bottomed pan over medium heat. Add the bay leaf, green cardamom, black cardamom, cinnamon stick, cloves and mace. Sauté for 30 seconds until fragrant.
  4. Add the sliced onions and cook over medium heat for 10 to 12 minutes, stirring frequently, until they turn a deep golden brown. Remove half the onions and set aside for garnish.
  5. Add the ginger-garlic paste and slit green chillies to the remaining onions in the pan. Sauté for 1 minute until the raw smell disappears.
  6. Add the Kashmiri red chilli powder, ground coriander and turmeric. Stir well and cook for 1 minute.
  7. Reduce the heat to low. Add the whisked yoghurt slowly, stirring constantly to prevent it from curdling. Cook for 2 to 3 minutes until the yoghurt is fully incorporated.
  8. Add the nut paste and stir well to combine. Cook for 2 minutes, stirring, until the paste is cooked through and the ghee begins to separate slightly from the sides.
  9. Add the marinated chicken along with all the marinade. Stir to coat the chicken evenly in the masala. Cook over medium heat for 5 to 6 minutes until the chicken is seared on all sides.
  10. Add warm water or chicken stock and bring to a gentle simmer. Cover the pan and cook on low heat for 18 to 20 minutes until the chicken is fully cooked through. The internal temperature should reach 75 degrees Celsius or 165 degrees Fahrenheit.
  11. Uncover and stir in the fresh cream gently. Simmer uncovered for 3 to 4 minutes until the gravy thickens to a smooth, coating consistency. Taste and adjust the seasoning.
  12. Drizzle the saffron milk over the curry and add the kewra or rose water if using. Finish with a knob of ghee and stir once gently.
  13. Transfer to a serving dish and garnish with the reserved fried onions and fresh coriander. Serve hot with butter naan, lachha paratha or basmati rice.

Tips for Best Results:

Soak the nuts and poppy seeds properly before blending. This ensures a completely smooth paste with no graininess. If your blender is not powerful enough, soak for 30 minutes and blend in two passes.

Always add yoghurt on low heat and stir constantly. High heat will cause the yoghurt to split and make the gravy look grainy. Keep the heat low and stir continuously until it is fully incorporated.

Do not skip the nut paste. It is what gives Chicken Nizami its characteristic thick, velvety gravy that sets it apart from a regular chicken curry. Blending it to a completely smooth consistency is important.

Add cream off the heat or on very low heat. Like yoghurt, cream can split if the temperature is too high. Stir it in gently at the end.

Saffron and kewra water are the finishing touches that give this dish its Nizami character. Even a small amount transforms the aroma of the curry. Do not skip them if you want the authentic flavour.

This curry keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat and add a splash of warm water or cream if the gravy has thickened.

Chicken Nizami is the kind of curry that reminds you what makes royal Indian cooking so enduring. The balance of richness and delicacy, the layered aroma of whole spices and saffron and the velvety gravy that coats every piece of chicken make it a dish worth returning to. Once you have made it you will understand why it has held its place at celebratory tables for generations.

Order Zorabian’s Boneless Chicken from shop.zorabian.com and try this recipe at home.

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