Tender Kashmiri Chicken

Ingredients for Tender Kashmiri Chicken:

1. Tender chicken after removing skin and cut into pieces – ½ kg

2. Salt and turmeric powder – ½ small spoon each

3. Kashmiri red chillies – 15, after removing seeds

    Mustard – 1 small spoon

    Cumin seeds – 1 small spoon

    Pepper seeds – 1 small spoon

    Cinnamon – 2-inch pieces, 2 nos:

    Cloves – 4

4. Onion – 1 big

    Ginger – 2-inch piece

    Garlic – 2 clusters, full

    Cashews – 10

    Raisins – 1 big spoon

5. Oil – ¾ cup

6. Tomato – 3 big, chopped into very small pieces

How to prepare Tender Kashmiri Chicken?

1. Marinate chicken pieces using salt and turmeric powder.

2. Allow it to rest for 1 hour.

3. Make a fine paste of ingredients no: 3.

4. Grind each ingredient listed as 4 separately.

5. Heat oil and deep fry chicken till it turns golden brown.

6. In the remaining oil sauté onion paste first, followed by ginger paste.

7. Then add garlic paste to it and sauté again.

8. Finally add ground Kashmiri chilli paste and keep sauting.

9. Add tomato pieces and sauté till a thin layer of oil appears on the surface.

10. Add chicken pieces, mix well and add 2 cups of hot water.

11. Cook chicken in low flame till it is done.

12. Add raisins paste and cashew paste mixed with water to cooked chicken.

13. Mix the contents well and take chicken from flame.

14. You can decorate with coriander leaves if you want.

Note: While sauting ginger paste, if it sticks to bottom of the pan, sprinkle a few drops of water. You can add ¼ tsp food colour to your curry if wanted. But it’s only optional and I personally don’t recommend it. If you feel that your curry has sweetness in extra, add ½ spoon lime juice to adjust the taste.

Courtesy: Vanitha Magazine, April 1-14, 2020

Also read yet another Kashmiri Chicken recipe.

Read a few more chicken curry/side dish recipes. Here is the page link. Click on the images in the gallery to read.