Chicken Kundou Kashmiri Style Chicken Recipes

CHICKEN KUNDOU (KASHMIRI STYLE CHICKEN)

Chicken Kundou (Kashmiri Style Chicken) image

Adapted from Pan American's Round the World Cookbook. Posted for ZWT6. This recipe comes from Kashmir, a region of the Indian subcontinent that is claimed by both India and Pakistan. The original says you can substitute 1 teaspoon powdered ginger for the fresh, but I don't recommend this.

Provided by Chocolatl

Categories Chicken

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 lb butter
4 onions, sliced
fresh ginger, chopped (one-inch piece)
2 garlic cloves, minced
1/4 teaspoon cayenne
1 1/2 cups buttermilk
2 tomatoes, chopped
1/4 cup ground almonds
1/4 cup ground cashews
2 whole chickens, cut in pieces (3 1/2 pounds each)
2 teaspoons salt
1/2 cup heavy cream

Steps:

Melt butter in a large saucepan.
Add onions and saute for 10 minutes, stirring frequently.
Add ginger, garlic and cayenne.
Cook over low heat for 5 minutes, stirring occasionally.
Add buttermilk and tomatoes.
Cook over low heat for 10 minutes.
Add nuts, chicken and salt.
Cook over low heat for 1 hour, or until chicken is tender.
Pour cream over chicken and stir well.

Nutrition Facts : Calories 1284.5, Fat 98.6, SaturatedFat 35.5, Cholesterol 395.4, Sodium 1326.7, Carbohydrate 15, Fiber 2.4, Sugar 7.6, Protein 81.9

KASHMIRI CHICKEN

Kashmiri Chicken image

This is one of my favorite ways to prepare chicken. It comes from "Complete Indian Cooking", a cookbook I received as a gift for my wedding. The addition of plain yogurt toward the end of the cooking time gives this a deliciously mild and creamy flavor, which makes a wonderful contrast to all the spices. This is best eaten with some good basmati rice, but plain jasmine rice works too.

Provided by madam x

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons ghee or 4 tablespoons vegetable oil
3 large onions, finely sliced
10 peppercorns
10 cardamoms
2 inches cinnamon sticks
2 inches fresh gingerroot, chopped
2 cloves garlic, finely chopped
1 teaspoon chili powder
2 teaspoons paprika
3 lbs skinless chicken pieces (I like boneless, skinless thighs)
1 cup plain yogurt
salt

Steps:

Heat the ghee or vegetable oil in a deep, lidded skillet.
Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
Add the chicken pieces and fry until browned.
Gradually add the yogurt, stirring constantly.
Cover and cook gently for about 30 minutes.

KASHMIRI CURRY CHICKEN

Kashmiri Curry Chicken image

Make and share this Kashmiri Curry Chicken recipe from Food.com.

Provided by Member 610488

Categories Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 lbs chicken pieces
1/2 teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons black pepper
1 1/2 tablespoons chili powder
1 1/2 teaspoons salt
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 large onion, sliced
1 1/2 teaspoons cumin seeds
3 leaves fresh curry
2 teaspoons ginger paste
1 teaspoon garlic paste
2 cups water
1 cup coconut milk
2 tablespoons fresh lime juice

Steps:

Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves in oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.

Nutrition Facts : Calories 561.9, Fat 36.4, SaturatedFat 14.6, Cholesterol 103.5, Sodium 734, Carbohydrate 32, Fiber 2.1, Sugar 26.8, Protein 27.4

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