Chicken Nimona is a traditional North Indian dish, especially popular in the Awadhi kitchens of Uttar Pradesh and Bihar. Unlike the more common tomato-onion gravies, this curry uses a base of coarsely ground green peas, lending it a distinct texture and sweetness. Traditionally a winter delicacy when fresh peas are in season, Chicken Nimona combines hearty chicken pieces with a mildly spiced green peas paste, tempered in mustard oil with whole spices and garlic. It’s a perfect example of how simple, seasonal ingredients can create deeply flavorful and comforting meals.
This recipe isn’t just a twist on chicken curry — it’s a reflection of regional Indian cooking at its finest. In this guide, we’ll walk you through how to make Chicken Nimona at home with authentic steps and practical tips.
1. Use Fresh Green Peas Paste for Authentic Chicken Nimona Texture
The soul of Chicken Nimona lies in the vibrant green peas, which are not just added whole but blended into a coarse paste to give the dish its signature texture and flavor. Use fresh or frozen green peas (matar), blanch them slightly, and grind them coarsely without adding much water. This peas paste not only thickens the gravy but also infuses it with a slightly sweet, earthy taste unique to traditional Awadhi Nimona. Avoid turning the peas into a fine purée; the grainy texture is important to preserve the rustic charm of this dish.
2. Marinate Chicken with Basic Spices for Deep Flavor Penetration
For a deeply flavorful Chicken Nimona, marinate the chicken pieces for at least 30 minutes with salt, turmeric, red chili powder, and a dash of curd or lemon juice. This simple marination helps tenderize the meat and ensures that the spices penetrate well during cooking. Bone-in chicken is preferred for authentic Nimona, as it releases more flavor into the curry. The marination step should not be skipped, as it allows the chicken to absorb flavors and remain juicy despite the long cooking time.
3. Tempering with Whole Spices and Garlic Enhances Chicken Nimona Aroma
Start the cooking process by tempering in mustard oil or ghee with whole spices like bay leaves, cloves, cardamom, and cinnamon. Add finely chopped garlic instead of ginger-garlic paste to bring out a distinct aroma typical of eastern Uttar Pradesh cuisine. Once the garlic turns golden brown, add onions and cook until they’re caramelized, creating a rich base for the Nimona. This step is essential not only for flavor depth but also to balance the sweetness of green peas later in the dish.
4. Sauté the Green Peas Paste Separately Before Mixing with Chicken
One unique step in making Chicken Nimona at home is separately frying the coarsely ground green peas paste. Heat some oil in a pan, add a pinch of hing (asafoetida), cumin seeds, and then cook the peas paste on medium flame until the raw smell is gone and the paste turns a darker green. This reduces moisture and enhances flavor. Add this fried paste to the chicken masala only after the chicken has released its juices. This ensures that the curry doesn’t become watery and the flavors stay concentrated.
5. Simmer Chicken Nimona on Low Flame to Develop Traditional Awadhi Flavors
After combining the chicken and green peas paste, add warm water to adjust the consistency, cover the pan, and let it simmer on low heat. Slow cooking is crucial to allow the flavors to meld — the chicken absorbs the spices and the peas release their natural sweetness into the curry. Cook until the chicken is tender and the oil starts separating. Garnish with fresh coriander and a drizzle of ghee for a final aromatic touch. Serve hot with basmati rice or chapati for a classic home-style Awadhi meal.
