Plain Kashmiri Chicken

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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