Nizami Chicken Curry

Jump to Recipe

If you’ve ever tasted a curry that feels rich, elegant, and deeply comforting all at once, chances are it came from the royal kitchens of Hyderabad. Nizami Chicken Curry is exactly that kind of dish. It’s fragrant rather than fiery, luxurious without being heavy, and layered with flavour in a way that only slow, thoughtful cooking can achieve. This is not a shouty curry. It’s a confident one. The sort of dish that doesn’t need to show off because it knows how good it is.

Nizami chicken curry served in the pan with fried onions and coriander

What Is Nizami Chicken Curry?

Nizami Chicken Curry comes from Hyderabadi cuisine, shaped by centuries of Mughal influence and the refined tastes of the Nizams of Hyderabad. This style of cooking is known for:

Gentle heat rather than aggressive spice
Aromatic whole spices
Nut pastes, yoghurt and slow cooking
Balanced richness

Its flavour comes from fried onions, ginger, garlic, yoghurt, ground nuts, and carefully layered spices.

The result is a curry that’s:

Perfect with naan, paratha, or plain basmati rice. It's smooth and luxurious with a mild to medium heat and fragrant with cardamom, cloves and cinnamon.

A Bit of History

Hyderabadi cuisine sits at the crossroads of Persian, Turkish, Arab, and Indian cooking. When the Nizams ruled Hyderabad, their kitchens became famous for refined dishes that focused on balance, elegance, and technique rather than brute force spice.

Nizami chicken curry reflects that philosophy perfectly. It’s often cooked for special occasions, family gatherings, and celebrations, where the emphasis is on richness and harmony rather than speed. Many of the techniques used—like slow-cooked onions, yoghurt-based sauces, and nut pastes—are hallmarks of royal Mughlai cuisine.

Ingredients

Fresh ingredients are key to getting the best flavour from this Nizami Chicken Curry recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

Cashews or almonds
Vegetable oil or ghee
Green cardamom pods
Cloves
Cinnamon stick
Indian bay leaf
Onions
Garlic and ginger paste
Kashmiri chilli powder
Turmeric
Ground coriander
Chicken thighs and/or legs (bone-in, skinless)
Full-fat plain yoghurt, whisked
Salt to taste
Garam masala
Coriander and fried onions

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Step 1: Make a nut paste by blending the almonds and/or cashews with just enough water to make a thick paste. If you don’t have a strong blender, soaking the nuts in water for 30 minutes will soften them. Set aside.

Step 2: Heat oil or ghee in a heavy pan over medium heat. When bubbly hot, stir in the whole spices and allow them to infuse for about 30 seconds.

Step 3: Add the onions and one teaspoon salt and fry for about 10 minutes or until golden brown. Remove half for garnish and set aside.

Garlic and ginger paste frying with onions in the pan

Step 4: Stir the garlic and ginger paste into the remaining onions in the pan and fry for a further 30 seconds.

Ground spices added to garlic and ginger paste and onions

Step 5: Now stir in the ground spices spices to coat the onion mixture.

Chicken browning in the pan with onions and spices

Step 6: Add chicken and brown lightly. A couple of minutes should do.

Yoghurt and nut paste added to the chicken and spices

Step 7: Add the yoghurt gradually, one tablespoon at a time while stirring continuously. Then stir in the nut paste and cook over the medium heat until the oil separates.

Chicken cooking in the yoghurt until cooked through

Step 8: Cover and simmer for 20 minutes until chicken is tender.

Step 9: To finish sprinkle in the garam masala and garnish with the reserved fried onions.

Variations

Extra rich: Add a spoon of cream at the end
More aromatic: Add rose water or kewra
Lamb version: Cook longer for tenderness

Useful Equipment

You don’t need a palace kitchen, but these will help:

Heavy-based casserole or karahi – even heat is essential
Blender or food processor – for onion and nut pastes
Sharp knife – lots of prep involved
Wooden spoon – gentle stirring

Storage and Reheating

Storage:
Keep in the fridge for up to 3 days in an airtight container.

Reheating:
Reheat gently over low heat, adding a splash of water if needed.

Freezing:
I don’t recommend freezing curries with yoghurt based sauces but you can freeze it for about 2 months. It won’t be as good but it won’t be bad.

Top Tip

Use bone-in chicken if possible. It adds depth and keeps the meat succulent.

FAQ

Can you make nizami chicken curry ahead?

Absolutely—it’s even better the next day.

Is this similar to butter chicken?

Not at all. No tomato base or sweetness. It is rich and mild like butter chicken though so if you like butter chicken, chances are you'll like this.

Is nizami chicken curry spicy?

No! It's rich and fragrant and mild to medium in spiciness.

Can Nizami chicken be made with beef or lamb?

Yes! You will just need to cover and simmer it longer so that the meat becomes tender. Add a bit of stock or water if needed.

Looking for other recipes like this? Try these:

Pairing

Nizami chicken curry is delicious served with rice or bread.

Have you tried this Nizami Chicken Curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on YouTube, Instagram and Facebook for all our latest recipes.

Recipe