KASHMIRI CHICKEN CURRY
Ingredients
1. Chicken pieces -750gms
Salt-as required
Turmeric pdr-1tsp
2. Kashmiri chilly de seeded -15
Mustard, jeera, fennel, pepper- each ¼ tsp
Cinnamon -2 piece 2”
3. Onion - ¼ kg
Ginger-2 tsp
Garlic-2 tsp
4. Cashew nuts -40 gm
Kismis -2 tbsp
5. Tomato -4 chopped
6. Ghee or oil - ¼ cup
7. Kasuri methi -1 tbsp
Preparation
1.Marinate the chicken pieces
adding salt and turmeric and keep for 2 hrs.
2.Heat ghee or oil and shallow fry the chicken pieces until it turn into slight brown.
3.Soak the items 2 and 4 separately in little warm water for 15 mts.
4.Crush the items 3 and keep aside.
5.Grind the soaked items into fine paste.
6.Heat ghee in a pan add the crushed item 3, sauté till it turn transparent, add the ground item 2 sauté well till the oil separates.
7.Then add chopped tomatoes, sauté until it become soft and mushy.
8.To this add the shallow fried chicken along with 2 cups of boiling water, cook in low flame till the gravy thickens.
9.Finally add the nuts and kismis paste along with little water and boil for few more mts (add salt if needed).
10.Turn off the flame, sprinkle 1 tbsp kasuri methi and cover the pan. Serve hot after 1 hr with roti or naan.
2.Heat ghee or oil and shallow fry the chicken pieces until it turn into slight brown.
3.Soak the items 2 and 4 separately in little warm water for 15 mts.
4.Crush the items 3 and keep aside.
5.Grind the soaked items into fine paste.
6.Heat ghee in a pan add the crushed item 3, sauté till it turn transparent, add the ground item 2 sauté well till the oil separates.
7.Then add chopped tomatoes, sauté until it become soft and mushy.
8.To this add the shallow fried chicken along with 2 cups of boiling water, cook in low flame till the gravy thickens.
9.Finally add the nuts and kismis paste along with little water and boil for few more mts (add salt if needed).
10.Turn off the flame, sprinkle 1 tbsp kasuri methi and cover the pan. Serve hot after 1 hr with roti or naan.
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