Welcome to SISTER'S CUISINE a Best Quality Recipe's Platform
Hyderabadi Nizami Chicken
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 :
- 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).
- 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.
- 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.
- 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 :
Bhuno frying = 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.
LET’S BUILD A GLOBAL TABLE :
Connect & Create! The culinary journey continues well beyond the stove! We welcome you to share your kitchen creations and connect with our thriving community. Your cooking success and feedback are the core inspiration for every dish we create.
Follow the flavor and connect with us:
MORE BLOGS :
- Chane Ki Dal Halwa: The Ultimate Festive Mithai (A Royal, Slow-Cooked Delicacy)
- Bhindi Gosht: The Secret to Non-Slimy Perfection (A Comfort Curry Masterclass)
- Spicy Crab Masala: A Feast of Flavor with Secret Special Spices
- Green Garlic Pickle (Lehsun ka Achar): Your Quick & Tangy Winter Relish!
- Hari Mirch Chicken Qeema: The Ultimate Green Chili Mince (A Weeknight Delight)
- Deghi Style Mutton Qorma (Velvety, Aromatic, and Rich)
- Easy and Delicious Chicken Salami Recipe
- Desi Indian Moong Dal Recipe – Comforting, Healthy, and Authentically Desi
- Hyderabadi Nizami Chicken – Royal Desi Recipe with a Touch of Humor
Catch you next recipe – and remember: ghee laga ke khana!