Hyderabadi Tawa Murgh (Nizami) Recipe: A Royal Treat for Your Taste Buds

Hyderabadi cuisine, renowned for its rich and aromatic dishes, is a reflection of the region's royal heritage. Among the myriad of delicacies that this cuisine offers, Hyderabadi Tawa Murgh, also known as Nizami Murgh, stands out for its unique flavor profile and the simplicity of its preparation. This dish, a beloved favorite among many, is a testament to the fusion of Mughlai and Deccan culinary traditions.

Hyderabadi Tawa Murgh is a chicken dish that is marinated in a blend of aromatic spices, yogurt, and herbs, then cooked on a hot tawa (griddle) until it achieves a perfect balance of tenderness and char. The word "Nizami" in its name pays homage to the Nizams of Hyderabad, who were known for their opulent feasts and love for refined, flavorful dishes. Unlike many other chicken recipes that require elaborate cooking techniques, this dish relies on the freshness of ingredients and the meticulous balancing of spices to create a mouthwatering experience.

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Ingredients

1 kg chicken, cut into medium-sized pieces

1 cup yogurt

2 tablespoons ginger-garlic paste

2 green chilies, finely chopped

1 teaspoon turmeric powder

2 teaspoons red chili powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala powder

1 teaspoon black pepper powder

2 tablespoons lemon juice

Salt to taste

3 tablespoons oil or ghee

Fresh coriander leaves, finely chopped (for garnish)

Fresh mint leaves, finely chopped (for garnish)

Slices of onion and lemon (for garnish)

Instructions

Marinate the Chicken: 

Begin by cleaning the chicken pieces thoroughly and patting them dry. In a large bowl, mix the yogurt, ginger-garlic paste, chopped green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, black pepper powder, lemon juice, and salt. Add the chicken pieces to this mixture and coat them evenly with the marinade. Cover the bowl and let the chicken marinate for at least 2 hours, preferably overnight for best results.

Cooking the Chicken: 

Heat a tawa (griddle) or a heavy-bottomed pan on medium heat. Add the oil or ghee and let it warm up. Once the oil is hot, place the marinated chicken pieces on the tawa in a single layer. Cook the chicken on medium heat, turning occasionally, until it is fully cooked and has developed a golden-brown crust on all sides. This process should take about 15-20 minutes.

Final Touch: 

Once the chicken is cooked, remove it from the tawa and place it on a serving platter. Garnish with freshly chopped coriander and mint leaves. Serve the Hyderabadi Tawa Murgh hot, accompanied by slices of onion and lemon.

Serving Suggestions

Hyderabadi Tawa Murgh can be served as a main course with naan, roti, or steamed rice. It also pairs beautifully with a side of raita or a simple cucumber salad to balance out the spice. For an authentic Hyderabadi dining experience, consider serving this dish alongside other regional favorites like Hyderabadi Biryani or Bagara Baingan.

Conclusion

Hyderabadi Tawa Murgh, or Nizami Murgh, is more than just a chicken dish—it's a culinary journey that brings together the rich flavors of Hyderabad's royal kitchens. Its simplicity in preparation is matched only by its depth of flavor, making it a perfect dish for both special occasions and everyday meals. Whether you're a fan of spicy food or just looking to explore the diverse world of Indian cuisine, this recipe is sure to impress and delight your taste buds.