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| Kashmiri Chicken Curry - A Typical Kashmiri Recipe |
INGREDIENTS:
MARINATION:
1 kg Chicken (medium sized pieces)
2 tsp White Vinegar
1/2 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Salt
Mix all the above ingredients and marinate the chicken pieces in it for half an hour.
PASTE:
1 tsp Mustard Seeds
1 tsp Shahjeera
2 tsp Fennel Seeds (saunf)
2 Cinnamon 2 inches (dalchini)
3 to 4 Cardamoms (green elaichi)
4 to 5 Black Pepper (kali mirch)
3 to 4 Cloves (lavang)
1/3 cup Cashewnuts (kaju)
6 to 8 Kashmiri Red Chillies OR 2 tbsp Kashmiri Chilli Powder
1 tbsp Poppy Seeds (khus khus)
Soak all the ingredients in 1/4 cup of water for one hour and then grind to paste.
GRAVY:
1/2 tsp Ginger Paste
1/2 tsp Garlic Paste
2 Big Tomatoes (grated)
2 cup Onions (grated)
1/4 cup Coriander Leaves (finely chopped)
1/4 tsp Turmeric
1 tsp Lemon Juice
2 to 3 Bay Leaves (tej patta)
2 Big Black Cardamons (badi elaichi)
1 1/4 tsp Salt
1 cup Oil
Mix 2 pinches Saffron in 1/4 cup warm Milk and keep it for 15 to 20 mins.
METHOD:
Heat oil in a wok(kadai) and heat it thoroughly. Deep fry the chicken pieces just for 2 minutes.
Then in another pan take 3 tbsp oil and heat it. Add badi elaichi, tej patta, onions, ginger garlic paste and stir fry till the onions changes to golden in color.
Then add the tomatoes and cook them for about 3 to 4 minutes. Add the paste of masalas and kaju in it and continue stir fry for another 2 mins.
Then add turmeric powder, salt and the marinated chicken pieces and mix well.
Add a cup of hot water to it and then give it a boil.
Lower the flame and cover it with the lid.
Let it simmer for 15 mins or till the chicken pieces get cooked.
After 15 mins, add the milk with saffron and mix it well.
Turn off the gas and remove the kadai from the gas.
Add the lemon juice and mix well.
Garnish it with coriander leaves and serve hot with rice.
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| Kashmiri Chicken Curry - A Typical Kashmiri Recipe |
