Nizami Murgh Korma
Marinated Chicken, Onion-Cashew Paste, Spiced Yogurt, Garam Masala, Ginger, Bird's Eye Chile
Chef Neel Kajale of Dhamaka | New York
Yield: 4 servings
“Nizami Murgh Korma is a rich and aromatic curry that pays homage to the skilled chefs who cooked in the royal kitchens of the monarchy in ancient India. Tender, succulent chicken is simmered in a creamy blend of brown onions, cashews, yogurt, and fragrant spices. This luxurious curry is traditionally slow-cooked to enhance its deep flavors, making it a perfect centerpiece for festive occasions. The word Nizam means emperor or ruler, and this dish was traditionally enjoyed when troops returned after a lengthy battle to celebrate the battalion's triumph. This dish is truly fit for royalty. However, its regal nature comes with a labor-intensive preparation process, requiring at least three different purées and sauces to create the harmonious final dish. To streamline this process, a powerful immersion blender is essential. The Vitamix Commercial immersion blender, in particular, proves invaluable, allowing me to blend everything together effortlessly, rather than in time-consuming batches. Its robust motor and exceptionally sharp blades enable me to achieve a perfectly smooth consistency with ease, making it an indispensable tool for my mise en place.” — Chef Neel Kajale of Dhamaka
Adapted by StarChefs | January 2025 | Photo: Alexander Zeren
INGREDIENTS
Marinated Chicken:
2 cups sliced ginger
2 cups garlic cloves
1 cup neutral oil
1 cup lemon juice
1 tablespoon Deggi Mirch
Kosher salt
Ground black pepper
5 bone-in chicken thighs, cut into small pieces
5 bone-in chicken drumsticks, cut into small pieces
Onion-Cashew Paste:
1 cup cashews, soaked and softened in hot water
2 cups yellow onions
Yogurt:
4 cups full-fat yogurt
1 tablespoon Deggi Mirch
1 tablespoon ground coriander
1 tablespoon ground cumin
To Assemble and Serve:
3 tablespoons ghee
1 teaspoon black peppercorns
1 stick cinnamon
3 pods green cardamom
1 bay leaf
1½ tablespoons kewra water
1½ tablespoons garam masala
½ teaspoon saffron, soaked in hot water
Kosher salt
2 tablespoons heavy cream
1 tablespoon julienned ginger
1 tablespoon chopped green bird’s eye chiles
METHOD
For the Marinated Chicken:
In a large mixing bowl, combine ginger, garlic, and oil. Using a Vitamix Commercial immersion blender, purée until a paste-like consistency is achieved and mixture is fully emulsified. Add small amount water as needed to thin out. Stir in lemon juice and chile powder. Season with salt and pepper. Add chicken and toss to coat. Cover and refrigerate 4 hours.
For the Onion-Cashew Paste:
Strain cashews, reserving cashews and soaking liquid separately. In a large container, combine onions, cashews, and small amount reserved soaking liquid. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Add additional soaking liquid as needed to achieve desired consistency. Cover and refrigerate.
For the Yogurt Base:
In a large airtight container, add yogurt and spices. Using a Vitamix Commercial immersion blender, blend mixture until well combined and yogurt is light and whipped. Cover and refrigerate.
To Assemble and Serve:
In a large pot over medium flame, heat ghee, peppercorns, cinnamon, cardamom, and bay leaf. Toast until fragrant. Increase heat and add Marinated Chicken. Cook until Marinated chicken develops a little bit of color. Add Yogurt and cook 5 minutes, stirring constantly. Cover pot with lid. Reduce heat and cook until Yogurt breaks down and Marinated Chicken is mostly cooked through. Working in batches, add Onion-Cashew Paste until desired curry consistency is achieved. Remove from heat. Add kewra water, garam masala, and saffron. Season with salt. Stir in heavy cream, ginger, and chiles. Transfer evenly to serving bowls.
