C46 Chicken Nawabi

'Nawab' is a title of honour given by a Moghul Emperor to a ruler of a region of his domain and, presumably, this dish is supposed to reflect that status. Many recipes for this can be found on the internet, but this was inspired by a video of a recipe on You Tube from the Viceroy Indian Restaurant. It is said to be one of their signature dishes. The cooking method has been altered with major ingredient changes and additions which, I believe, improves the dish.

Ingredients

For 1	Continued...
2 tbspn oil	300 ml c46 curry base sauce (see note 2)
20 gm onion (prepared weight)	2 tspn tomato purée
30 gm green pepper	3 tbspn (45 ml) passata
1 tbspn c41 curry powder	1 portion precooked c41 chicken tikka (see note 3)
1 tspn chilli powder	40 ml c41 masala sauce (see note 4)
1 tspn fennel seeds	¼ tspn salt
1 tspn cumin seeds	2 tbspn fresh coriander (finely chopped)
1 tspn methi (see note 1)	2 tspn lemon juice
½ tspn ground cinnamon	1 tspn c41 masala paste (optional)

Preparation

Slice the onions.
Deseed and chop the green pepper.
Finely chop the coriander.
Grind the fennel and cumin seeds to a powder using a pestle and mortar.

Cooking

Heat the oil in a pan and fry the onion and green pepper for 2 min, stirring regularly.
Add the c41 curry powder, chilli powder, fennel powder, cumin powder, methi and cinnamon and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
Stir in the tomato purée and passata and cook, stirring, for 1 min, adding c46 base sauce as needed to prevent drying.
Add the c41 chicken tikka (sliced or cubed), 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Stir in 40 ml of c41 masala sauce and cook, stirring occasionally, for 1 min (more c46 base sauce can be added if needed).
Reduce the heat and stir in the fresh coriander, lemon juice and, optionally, the c41 masala paste.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Methi is dried fenugreek leaves and can be purchased at many supermarkets and any Asian outlet.
(2) Dilute the c46 base sauce with 100 - 300 ml of water and heat before use (not all will be used in this recipe). The sauce should be on the 'thin side' and the initial thickness will largely depend on the onions. This can change depending on where the onions are produced, the specific variety and the growing conditions and can be quite variable as I have discovered.
(3) The chicken for the tikka can be cubed, as per the recipe, or cut into finger sized slices.
(4) The remaining c41 masala sauce can be used as a tasty dip to serve with some poppadoms.

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.