Kashmiri Chicken
 

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Serving Size: 5-6 persons

Ingredients:

Chicken - 1 kg, cut in small pieces

Onion - 3 large, finely sliced

Ginger - 2 inch, finely chopped

Garlic - 2 cloves, finely chopped

Curd (doi) - 3/4th cup mixed with 1/4th cup water and beaten well

Green cardamom (elaichi) - 8

Cinnamon (dalchini) - 2 inch

Whole Black Peppercorns - 12-15

Chilly powder - 1/2 tsp

Deghi Mirch/Kashmiri Chilly powder - 2 tsp

Ghee - 4 tbsp

 

For Garnishing:

Ginger - long finely sliced shreds about 1 tbsp

Green Chillies - 2-3, slit lengthwise

Coriander leaves (dhaniya) - 2 tbsp, chopped

Cooking procedure:

  1. In a kadhai, heat ghee. Add onions, pepper, cardamom, and cinnamon. Fry on medium-high until onions are golden brown (4-5 minutes)

  2. Add the ginger, garlic, chilli powder, deghi mirch, and salt. Cook on medium heat for 2 minutes. Sprinkle water if masala sticks to the bottom of the kadhai.

  3. Add the chicken and fry until brown (approx. 3-4 minutes). Gradually add the beaten curd (doi) stirring constantly.

  4. Cover and cook on medium-low heat for 15 minutes. Add 1/2 to 1 cup water as per desired gravy consistency and continue cooking covered for another 15 minutes until meat is tender.

  5. Garnish with fresh ginger slices, green chillies, and coriander leaves just before serving.

 

Serving Suggestions:

Serve hot with rice. pulao, or with chapatis/ rotis. A green salad agrees rather well as a side. .