sanaa's recipe note book
sanaa's recipe note book

Kashmiri Chicken
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Kashmiri Chicken  - sanaa's recipe
  1. 1 Cup = 200ml
For the marinade
Ingredients
  1. Chicken – 1 kg (cut to pieces)
  2. Red chili powder – 2 tsp
  3. Turmeric powder – ½ tsp
  4. Coriander powder – 1 tbsp
  5. Cumin powder – ¼ tsp
  6. Garam masala powder – ½ tsp
  7. Crushed ginger – garlic – 1 tsp
  8. Red food color – few drops (optional)
  9. Salt – to taste
  10. Oil – 3 – 4 tbsp (for frying the chicken)
Method
  1. Marinate the chicken pieces with the remaining ingredients for an hour. Heat oil in a pan and fry the marinated chicken pieces till cooked.
For the gravy
Ingredients
  1. Dried red chili – 4 (soaked in water for 10 minutes)
  2. Cashew nuts – 15 (soaked in water for half an hour) + 2 tbsp (for frying)
  3. Raisins – 1 ½ tbsp. (soaked in water for half an hour)
  4. Onion – 3 (thinly sliced)
  5. Crushed ginger – garlic – 2 tsp
  6. Tomato (big) – 2 (grind it to paste)
  7. Red chili powder – 2 tsp
  8. Coriander powder – 2 tsp
  9. Turmeric powder – ½ tsp
  10. Garam masala powder – ½ tsp
  11. Cumin powder – ½ tsp
  12. Red food color – a drop (optional)
  13. Water – 1 ½ cup
  14. Dried fenugreek leaves/ kasoori methi – 1 tsp
  15. Coriander leaves – 2 tbsp
  16. Butter – 2 tbsp
  17. Oil – 1 tbsp
  18. Salt – to taste
Method
  1. Grind the soaked red chili, cashew and raisins to a fine paste adding very little water if required. Keep it ready.
  2. Heat butter and oil together in a pan, add 2 tbsp cashew nuts and fry till golden. Remove it from oil, add the sliced onion and salt and saute till soft. Add the crushed ginger garlic and saute till the raw smell disappear. Add the ground tomato and bring to boil.
  3. Add red chili powder, coriander powder, turmeric powder, garam masala powder, cumin powder and cook till the raw smell disappear. Add the ground chili – cashew – raisin paste and cook for another 3 – 4 minutes over low flame. Add a drop of red food color.
  4. Add the fried chicken pieces and combine well. Cook for another 2 minutes. Add 1 ½ cup of water and cook covered till thick. Add kasuri methi, coriander leaves and fried cashew nuts and remove from flame. Serve hot.

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