KASHMIRI CHICKEN
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
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
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
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
KASHMIRI CHICKEN CURRY
Kashmiri Chicken Curry, as the name suggests, is a native to Kashmir. This Kashmiri recipe, like all others, is full of authentic spices with a unique Kashmiri twist. The Indian recipe is a delectable non-vegetarian delight and is made by stewing chicken into curry. The curry is infused with flavours of spices and aroma making it a special recipe to serve the guests on special occasions. The chicken pieces are flavoured with spices like cardamom, black peppercorns, bay leaf cinnamon, cloves and peeled green apples, almonds also make way to impart unique taste to the recipe. Follow the recipe guide to know how to make it at home and impress your guests.
Provided by Mearl Fernandes
Categories Non-Vegetarian
Number Of Ingredients 1
Steps:
- Heat the oil in a thick-bottom non-stick wok. , Fry the onions to pink, add the whole spices and cook for 1-2 minutes. , Add the chicken pieces and stir fry for 3-4 mins. , Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chilli powder. , Stir fry for 2-3 minutes. , Beat the yogurt and add it in, stir for another few mins. , Add the apples and chopped coriander, cover and cook for 10-15 minutes. , When the chicken is cooked, transfer to a serving dish, and garnish with toasted almond flakes and chopped coriander leaves. ,
Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
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KASHMIRI CHICKEN CURRY RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
4.2/5 (4)Total Time 1 hrCategory LunchCalories 354 per serving
- To start with, add raisins and meat masala to a grinder jar and grind them to a fine paste. Next, prepare the marinade by mixing together ginger and garlic paste, chopped tomatoes, hung curd, salt and raisin paste. Mix well all the ingredients and marinate the chicken pieces for an hour.
- After an hour, put a non-stick and deep-bottomed pan on medium flame and heat oil in it. When the oil is hot enough, add the marinated chicken pieces to the pan and fry for 2-5 minutes. Then, add water as per the desired consistency for the curry along with salt and green chilli sauce. Stir to mix all the ingredients well and cook till the chicken is soft and tender.
- Once the chicken is completely cooked, add coconut milk to the pan and cook the chicken for about 5 minutes. Now, prepare the tempering. For the same, take another pan and heat one tablespoon of oil in it. When the oil is hot enough, add mustard seeds, curry leaves, black mustard seeds and dried red chillies. Once the tempering is cooked, pour it on the cooked chicken.
- The Kashmiri chicken curry is cooked, enjoy with paratha or rice, as you like. Do try this recipe, rate it and share it with your loved ones.
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