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Kashmiri Chicken
By newindia | December 31, 2009
Ingredients
Chicken 1 kg
Onions 200 gms, cut into small pieces
Tomatoes 200 gms, cut into small pieces
Red chilli powder (lal mirch powder) ½ tbsp
Turmeric powder (haldi) ½ tsp
Pepper powder (kali mirch powder ) ½ tsp
Curd (dahi) 5 tbsp
Cashew nut (kaju ) 50 gms, soaked and ground to paste
Cudapah almond / almondette (Chironji) 25 gms, soaked and ground to paste
Oil 5 tbsp
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Fresh cream 100 gms
Water to cook
Salt to taste
Method
Heat oil in a pan, fry the onions till they turn golden brown, add the chopped tomatoes and fry. Add red chilli powder (lal mirch powder), turmeric powder (haldi), salt, curd (dahi), ginger paste, garlic paste and fry for a while, now add the chicken pieces and mix well. Once the oil starts leaving the sides add one cup of water and cook till the chicken goes tender. Can add more water if desired. Now add the cashew nut paste (kaju paste), almondette paste (chironji paste) and fresh cream. Mix well and let it simmer for another 8-10 minutes. Serve hot with nan or rotis.
Topics: Chicken Recipes, Kashmiri-Wazwaan Recipes | No Comments »
