1. Make sure the ghee is hot before adding the spices to get the best flavours out of the spices.
  2. Saute the onions until they get light brown in colour and soft in texture before adding other ingredients because once you add other ingredients the onions will stop cooking.
  3. Once the spices start to stick to the pan add a little water so that the spices will release the flavours and it won’t stick to the pan.
  4. Soak the cashew nuts in warm water before grinding to get a smooth paste.
  5. Always use hung curd to get thick consistency for the gravy.
  6. Soak saffron in lukewarm milk to get the best colour and flavour out of it.

View recipe Chicken Nizami