A simple Chicken Curry that uses loads of tomatoes and whole spices to get maximum flavor. In Kashmir, cooks traditionally use large pieces of chicken (this dish would normally be made with a small quartered chicken), but you can use anything you have access to. The flavors are simple, rustic and well-rounded. This is a wonderful, rich and creamy Kashmiri chicken Curry recipe. Simply served with boiled rice, chicken is transformed into a delicious dish for dinner or lunch. Check it out the Kashmiri Chicken Curry Recipe here!!
[one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
For Chicken Curry:
- 1 kg whole chicken
- 3 large onions, thinly sliced
- 4 tbsp oil or ghee
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 inch cinnamon stick
- 8-10 black peppercorns
- 1 bay leaf
- 3 cardamoms
- 2 cloves
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tbsp paprika powder
- 1 tbsp ground almonds
- 1/2 cup plain yogurt
- 1/2 cup cashew nut paste
- salt to taste
- 1 tsp garam masala
- 2 tbsp fresh coriander leaves chopped
- 1/4 cup roasted cashew nuts
- 2 green chillies, sliced
[/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Wash chicken thoroughly and pat dry. Then cut into 10 large pieces.
Heat oil or ghee in a thick bottom wok. Add onions and whole spices;fry for 2-3 minutes or until fragrant.
Reduce heat to low add ginger-garlic paste and cook for 30 seconds.
Then add red chilli powder,paprika, turmeric powder, cumin powder and cashew nut paste.
Stir fry for 3-4 minutes on low flame.
Place chicken into the wok and fry for 10-12 minutes or until lightly browned.
Gradually add yogurt and stirring frequently. Cover with the lid and cook for 10-15 minutes or until chicken is cooked thoroughly.
Transfer into a serving bowl ; sprinkle garam masala over it.
Garnish with cashew nut, green chilies, and chopped coriander leaves. Kashmiri Chicken Curry is ready to serve.
- Serve with Paratha or white rice.