kashmiri chicken

Kashmiri chicken

 

 

Ingredients

 

•Whole chicken-1kg (cut into 12 pieces)

 

•Turmeric powder-1tsp

 

•Salt to taste

 

•Onion chopped-2 cups

 

•Garlic paste-1 tbsp.

 

•Ginger paste-1tsp

 

•Tomatoes chopped-1cup

 

•Cashew paste-1tbsp

 

•Sunflower oil-2tbsp.

 

For grinding

 

• Kashmiri chili powder-1 ½ tsp
• Mustard-1/2 tsp.
• Cumin-1/2 tsp.
• Fenugreek-a pinch

 

For dry roasting

• Cinnamon-2 one inch pieces
• Cloves-6
• Cardamom-4
• Nutmeg –a small piece

 

Method

 

• Smear the chicken with salt and turmeric powder.  Keep marinated for half an hour.
•  Heat oil in a thick bottom pan, caramelize onion and add ginger garlic pastes and sauté for about 2minutes.
•  Now add the ground ingredients and sauté for another two to three minutes till the raw smell of the masalas are gone.
•  Add chopped tomatoes and stir till the oil turns up.
•  Add the marinated chicken and stir till the masalas are coated on the chicken. Check for salt.
•  Add cashew paste and add a cup and a half of water, cover and cook the chicken in a low flame.
•  Dry roast the whole masalas, powder it and add it to the curry.
•  Serve this with aari pathiri, chappathy or bhatura.