Tender Kashmiri Chicken

Ingredients for Tender Kashmiri Chicken:

1. Tender chicken, after removing skin, 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 until it turns golden brown.
6. In the remaining oil, sauté the onion paste first, followed by the 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 until 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 on a low flame till it is done.
12. Add raisin paste and cashew paste mixed with water to the cooked chicken.
13. Mix the contents well and take the chicken from the flame.
14. You can decorate with coriander leaves if you want.

Note: While sauting ginger paste, if it sticks to the bottom of the pan, sprinkle a few drops of water. You can add ¼ tsp of food colour to your curry if you want. But it’s only optional, and I personally don’t recommend it. If you feel that your curry has too much sweetness, 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.