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Kashmiri Chicken

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Sometimes a bit of color is all that you need to make your food more appealing. This Kashmiri chicken recipe loaded with the rich red color of tomatoes is enough to create a stunning presentation on your dinner table. Just garnish it with some fresh coriander (cilantro) leaves and serve with flat bread.

kashmiri chicken curry

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kashmiri chicken curry

Yield: 4

Kashmiri Chicken

Kashmiri Chicken

Rich and flavorful curry to serve with rice or any flatbread

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

Marinade:

  • 1/2 tsp ground turmeric (turmeric powder)
  • 1/2 tsp ground cumin (cumin powder)
  • 1 tsp garam masala
  • 1 tbsp ground coriander (coriander powder)
  • 1 tbsp Kashmiri chili powder
  • 1 tsp minced garlic (garlic paste)
  • 1 tsp minced ginger (ginger paste)
  • Salt to taste

Cashew nut paste:

  • 15 cashew nuts
  • Water

Raisins paste:

  • 20 raisins
  • Water

Kashmiri chicken curry:

  • 1 kg chicken, cut into medium-sized pieces
  • 4 tbsp mustard oil
  • 3 large onions, chopped
  • 2 tsp minced garlic (garlic paste)
  • 2 tsp minced ginger (ginger paste)
  • 1/2 tsp ground cumin (cumin powder)
  • 1 1/2 tbsp ground coriander (coriander powder)
  • 1 1/2 tsp garam masala
  • 1 1/2 tbsp red chili powder
  • 1/2 tsp ground ginger
  • 3 medium tomatoes, finely chopped
  • Water
  • Salt to taste
  • Coriander (cilantro) leaves, to garnish
  • Cashew nuts and raisins fried in ghee, to garnish

Instructions

    Cashew nut paste:

    1. Place cashew nuts in a bowl. Cover with boiling water. Soak for 15 minutes. Drain. Place nuts with enough water in the bowl of a food processor. Process to a smooth paste. Set aside.

    Raisin paste:

    1. Place raisins in a bowl. Cover with boiling water. Soak for 15 minutes. Drain. Place raisins in the bowl of a food processor. Process to a smooth paste. Set aside.

    Marinate chicken:

    1. Place all the ingredients for the marinade in a bowl. Add a little water to make a smooth paste. Add chicken pieces into the bowl. Coat the chicken in the marinade. Cover and place in refrigerator for at least 30 minutes or overnight if possible.

    Kashmiri chicken curry:

    1. Meanwhile heat 2 tbsp oil in a large frying pan. Add chicken in batches and cook until both sides turn golden brown. Remove chicken from pan. Set aside.
    2. Heat 2 tbsp oil in the same pan over medium-high heat. Add onions, and sauté for 2-3 minutes or until golden. Add ginger and garlic. Sauté for 2 minutes or until aromatic. Add cumin powder, coriander powder, garam masala, ground ginger and red chili powder. Sauté, stirring constantly, for a minute or until aromatic.
    3. Add tomatoes. Cook, stirring occasionally, for 2 minutes or until tomatoes break down and turn mushy. Add 1/2 cup water. Stir and simmer for about 2 minutes. Stir in cashew nut paste and raisin paste.
    4. Add fried chicken. Cover with water. Cover and cook for 10 minutes or until the chicken pieces are cooked through.
    5. Garnish with fried cashew nuts, raisins and coriander (cilantro) leaves.

    Nutrition Information

    Yield

    4

    Serving Size

    1
    Amount Per Serving Calories 850Total Fat 46gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 29gCholesterol 243mgSodium 264mgCarbohydrates 202gFiber 15gSugar 142gProtein 72g
    © Nish Kitchen
    Cuisine: Indian / Category: Chicken Dishes
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