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The Nizams originated from Hyderabad in the Indian state of Andhra Pradesh and eventually surpassed the Mughal rulers in the 18th century. This contains typical ingredients but styled in a BIR (British Indian Restaurant) manner. It could be described as a "Passander on steroids". An updated recipe is located here.

Preparation

• Deseed and finely chop the chilli.
• Finely chop the coriander and, if using, the mint.

Cooking

1. Heat the oil in a wok or heavy pan over a high heat and cook the c41 nizami spice mix and chilli powder for 15 - 30 seconds. Do not burn.
2. Add 1 tspn of green chilli and 80 ml of c41 base sauce and cook, stirring, for 1 min.
3. Add the chicken, salt and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding more c41 base sauce as needed to maintain the required sauce consistency.
4. Reduce the heat to medium and add the remaining green chilli, ground almonds and coconut powder and cook, stirring, for 1 min, adding more c41 base sauce as needed.
5. Turn the heat to low and add the yogurt, lemon juice, rose water (if using), coriander and mint (if using), stir in and leave for 1 min.

Serving

1. Serve with rice and garnish with a little freshly chopped coriander.

Notes

The mint and rose water are optional but add a nice background flavour.
Rose water can be purchased from many supermarkets (eg ASDA) or Asian stores.
Coconut powder and NOT desiccated coconut is used and can be purchased from Asian supermarkets or stores.

The preparation stage
Enlarge image

The finished meal