Kashmiri Chicken Recipes

KASHMIRI CHICKEN

Steps:

• Heat the ghee or vegetable oil in a deep, lidded skillet.
• Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
• Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
• Add the chicken pieces and fry until browned.
• Gradually add the yogurt, stirring constantly.
• Cover and cook gently for about 30 minutes.

KASHMIRI CHICKEN

Steps:

• 1. Saute onion in oil until lightly golden.
• 2. Add garlic and ginger and cook until all is light brown.
• 3. Add chicken and cardamom and cook 15-20 minutes over med-high heat.
• 4. Add yogurt, tomatores and red chile powder. Cook 20-30 minutes, stirring constantly, over med heat until chicken is cooked through. Remove cardamom pods.
• 5. Add ground cashews and cook 3 minutes.
• 6. Put in serving bowl and sprinkle with sliced almonds to serve.

KASHMIRI CURRY CHICKEN

Steps:

• Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
• Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves in oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
• Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.