Named after the royal Nizams of Hyderabad, this curry boasts of rich ingredients like cashew nuts, almonds and cardamom.


20 min

Cook Time

30 min secs


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  • ½ kg chicken with bones (curry cut)
  • 2 medium size Onions
  • 2 medium size Tomatoes
  • 1/2 tbsp Ginger garlic paste
  • 2 tbsp vegetable Oil
  • 2 tsp Coriander powder
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • salt To taste
  • 2 tbsp Cashew nut paste
  • 2 tbsp Knor Chef’s Chicken Masala
  • 4 tbsp Coriander leaves
  • 2 Red chilli, whole
  • 4 Cardamom pods
  • 5 nos Almonds toasted
  • 1 tsp cumin seeds
  • Mint leaves


  1. Grind cashews into a smooth paste

  2. In a deep pan, heat 2 tbsp. vegetable oil, add cumin seeds and cardamom pods allow it to splutter, add whole red chilies.

  3. Add chopped onion and fry till golden brown.

  4. Add chopped tomatoes, 1/2 tbsp. ginger garlic paste, coriander powder, red chili powder, turmeric powder and salt.

  5. Add pre-cut chicken into the onion tomato masala, cashew nut paste and cook for 15 minutes.

  6. Add 1 cup (150 ml) of water and 2 tbsp. of Knorr Chef’s Chicken Masala and cook until tender

  7. Garnish with coriander leaves, chopped toasted almonds and mint leaves.

  8. Serve hot.