May 31, 2013

Kashmiri Chicken

Ingredients:
Chicken -  1 medium size
Tomatoes - 2 (chopped)
Onions - 2 (chopped)
Cashew nut paste - 1/4 cup
Ginger garlic paste - 1 tbsp
Turmeric - 1 tsp
Salt to taste
Ghee - 3/4 cup

Masala Paste:
Kashmiri Red Chillies - 12
Peppercorns - 1/4 tsp
Cloves - 4
Cinnamon - 2 sticks
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp

Method:

  • Dry roast masala ingredients. Cool and grind to make powder.
  • Cut chicken into large pieces and smear with salt and little turmeric. Keep aside for 1 hour.
  • Heat ghee in kadai add onions and fry till golden brown. Add ginger garlic paste and saute for 1 minute.
  • Add ground powder and fry till aroma comes.
  • Add chopped tomatoes and cashew nut paste. Fry for few minutes.
  • Stir in chicken pieces and add 2 cups of water.
  • Cook in low flame till chicken pieces are tender and gravy is little thick.
  • Serve with garnished coriander leaves.
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