Kashmiri chicken

Kashmiri chicken is a delicious curry recipe from northern most part of India prepared chicken thighs and breast in a spicy dry nuts and curd based curry sauce. Kashmiri chilli gives a natural red colour to the curry without adding any food colour and a unique taste to curry. Curd is used instead of tomatoes which gives a tangy taste similar to tomatoes to the curry. This kashmiri chicken is a popular curry menu in restaurants, hotels serving non vegetarian north Indian food. This chicken curry goes well with white rice, roti, nan,etc

Kashmiri chicken

Preparation Time: 15min

Cooking Time: 12 min 

Serves:2  

Shelf life:1day

Ingredients:

Chicken                               500 gm

Onion(chopped)                    2 no

Dry red chilli                           2 no

Kashmiri chilli powder           1 1/2 tsp

Garlic(chopped)                     6 flakes

Ginger(chopped)                   1 inch size

Cumin                                   1/4 tsp

Coriander powder                 1 tsp

Cloves                                   6 no

Cardamom without seeds       6 no

Cinnamon                              1 no(2 inch in size)

Cashew nuts                          50 gm

Almonds                                25 gm

Curd/Yoghurt                        100 ml

Salt                                       to taste

Oil                                        30 ml

Coriander leaves                   1 sprig

Procedure:

1. Clean and joint chicken. Add salt, mix well and keep aside.

2. Heat a kadai and dry roast red chilli, corainder powder, kashmiri chilli powder,cumin seeds, cloves, cardamom and cinnamon separately. Grind the roasted spices into a fine powder.Keep aside.

3. Dry roast cashew nuts and almonds separately. Grind into a coarse powder.

4. Heat oil in a thick bottom vessel. Add chopped onions and fry in a medium fire till it becomes golden brown in colour or raw smell reduces.

5. Add chopped ginger, garlic and chicken. Continue frying for 5 minutes in a slow fire.

6. Add ground spices,salt and continue frying for 2 minutes. Then add required amount of water and cook in a slow fire till chicken is tender.

7. Mix ground cashew nuts and almonds with curd. Add some water if required.

8. Add mixed curd, bring to boil and continue cooking in a slow fire for 5 minutes.

9. Remove from heat and garnish with coriander leaves. Serve hot with rice, roti, nan, any Indian bread and variety rice.