Ingredients

• 1/2 kg - broiler chicken (cut into medium sized pieces)
• 10 to 12 - cashew nuts (made into paste)
• 4 to 5 - dates or few raisins (made into a paste)
• 2 inch piece - ginger (ground to a paste)
• 15 to 16 - Kashmiri chillies (whole)
• 2 - big onions (finely sliced)
• 1/2 tsp - turmeric powder
• ½ tsp - orange colour
• 1/2 tsp - mustard seeds
• 1 tsp - cumin seeds
• 1/2 tsp - peppercorns
• 2 pieces - cinnamon
• 4 to 5 - cloves
• 4 tbsp - oil
• 1 full - pod garlic (ground to a paste)
• 1 - big tomato (made into a puree)
• 2 cups - hot water
• finely chopped coriander leaves (to garn

How to Make Plain Kashmiri Chicken

• Clean and wash the chicken pieces.
• Apply turmeric powder, orange colour and salt to the chicken.
• Marinate the chicken for an hour.
• Deep fry the chicken pieces and keep aside.
• Grind together Kashmiri chillies (remove the seeds), mustard seeds, cumin seeds, peppercorns, cinnamon and cloves to a fine paste.
• In a heavy bottomed kadai lightly heat 4 tbsp oil.
• Fry the onions on a low flame till they are golden.
• Add the ginger-garlic paste and saute for few seconds.
• Add the tomato puree and cook for few minutes on a low flame.
• Add the fried chicken pieces and mix gently.
• Add hot water and cook on a low flame till the chicken is tender.
• Add the cashewnuts and date paste and mix well. Simmer for five minutes.
• Remove from gas and garnish with finely chopped coriander leaves and serve hot with jeera rice or green peas pulao or hot rotis.