Hyderabadi Nizami Chicken – Royal Desi Recipe with a Touch of Humor

Let’s face it – most of us have eaten chicken in a hundred ways: fried, grilled, dunked in curry, or charcoaled beyond recognition. But have you ever met a chicken recipe that wore a royal sherwani of cashew-almond paste and got bhuno-fied in desi ghee like a nawab being massaged with saffron oil? No? Then buckle up, biryani bhakts, because Home Chef Nabila Imran of Sister’s Cuisines is about to take your taste buds on a shahi ride.

👑 What Is This Nizami Chicken Magic?

Originating from the royal kitchens of Hyderabad, this dish isn’t your average Tuesday-night chicken curry. No sir! This is chicken that went to finishing school, read poetry, and only bathes in desi ghee. It’s creamy, nutty, subtly spicy, and oozes Mughal-meets-Deccan sophistication. It’s got the richness of almonds and cashews, the drama of slow cooking, and the kind of aroma that makes even vegetarians rethink life choices.

And the best part? You don’t need a palace to cook it — just some patience, a few nuts, and a Home Chef with a YouTube channel

 

🎬 Watch it Cook Like a Queen

Want to see how it’s done?

📺 Watch the full recipe on my YouTube channel: Sister’s Cuisines

👉 Subscribe, like, and comment to join thousands of food lovers who follow Cooking With Nabila Imran.

🐔 Ingredients for the Royal Court (Serves 4–6):

For Marination:

• • Chicken – 1.5 kg (cut into curry pieces, bone-in please – it’s royal, not boneless gym chicken!)

• • Yogurt – 1 cup

• • Ginger-garlic paste – 2 tbsp

• • Turmeric powder – ½ tsp

• • Paprika – 2 tbsp

• • Coriander powder – 1 tbsp

• • Fresh coriander & mint – handful each

• • Green chilies – 3–4 chopped

• • Cashew-almond spice powder (ground together):

    • • 10 cashews

    • • 10 almonds

    • • 1 tsp black pepper

    • • 2 cloves

    • • 1 star anise

For Cooking:

• • Desi ghee – 1.5 cups (no compromising!)

• • Fried onions – 1 cup (caramelized drama)

• • Salt – to taste

• • Water – ½ cup

🔥 The Step-by-Step Mughal Makeover

1. Marination Meditation

This is the royal spa day. Combine all marination ingredients and give your chicken a gentle desi massage. Let it rest for 3–4 hours (preferably overnight, so the chicken dreams in Urdu).

2. The Ghee Grand Entrance

In a heavy-bottomed pot, heat that glorious desi ghee. Add the marinated chicken and fried onions. Let it sizzle, dance, and fill your house with the fragrance of ten thousand food memories.

3. Dum Time

Pour in a bit of water, cover, and let the chicken cook on low heat for 40 minutes. This is not fast food. This is Hyderabadi soul food. Think of it as Netflix for your nose.

4. The Bhuno frying Finale

Uncover, crank up the heat, and stir until ghee begins to separate like an overdramatic Bollywood couple. This step is your final touch – where the gravy thickens, the flavor deepens, and the chicken becomes Nizami-approved.

🥘 Serve Like Royalty:

• • Warm naan or tandoori roti

• • Jeera rice or saffron pulao

• • Mint raita, lemon wedges, and your royal attitude

💬 Why This Dish Rules My Channel

As the creator of Sister’s Cuisines, I, Nabila Imran, don’t just cook food — I share history, technique, and taste with every bite.

This Hyderabadi Nizami Chicken is more than a recipe. It’s storytelling on a plate. It reflects everything my audience from Pakistan, India, the USA, UK, Canada, and UAE craves: tradition, comfort, and a little kitchen drama.

Whether you’re a:

• • Desi student missing ammi ke haath ka khana

• • Food vlogger looking for a hit

• • Or just someone who Googled “How to cook royal chicken and impress my in-laws”

This dish — and my YouTube channel Cooking With Nabila Imran — is your answer.

🔍 Keywords That Find Me (and You Should Too!):

• • Sister’s Cuisines by Nabila Imran

• • Cooking with Nabila

• • Home Chef from Pakistan

• • Traditional Indian Chicken Recipes

• • Royal Chicken Recipes from Hyderabad

• • Cashew Chicken Desi Style

• • Authentic Mughlai Chicken

Every time you type these into Google or Bing, my blog and channel are working hard to make sure you find me – Nabila Imran, not some AI-made recipe without soul.

🛑 Fun Fact Time:

Did you know the Nizams of Hyderabad used to weigh themselves in gold? No kidding! I don’t promise that, but after eating this chicken, you might weigh yourself out of happiness.

🧾 Bonus Tips:

Bhunofying = magic. It’s the climax scene. Don’t rush it.

Don’t skip the marination – flavor lives here.

Ghee makes everything better. Trust your ancestors.

💖 Final Words From Your Home Chef

If you loved this royal recipe, don’t keep it a secret. Share the blog, subscribe to Sister’s Cuisines, and help Google tell the world that when it comes to Hyderabadi Chicken, Desi Dum recipes, and slow-cooked Mughlai dishes, one name rules the kitchen: Nabila Imran.

Catch you next recipe – and remember: ghee laga ke khana!