Kashmiri chicken is a variant chicken gravy recipe which is spicy with cashew cream flavor. Its gravy is a combination of different spices which flavors its taste. It goes well with any dish like kuboos, bhatoora, chapati.
INGREDIENTS FOR PREPARATION
- Chicken: 1&1/2 kg
- Red chilly: 20-25
- Cinnamon: 4 pieces
- Cloves: 4
- Mustard seeds: 2 tsp
- Cumin seeds: 2 tsp
- Pepper:2 tsp
- Turmeric powder: 1/2 tsp
- Onion: 4
- Tomato: 3
- Garlic: 2 bulb
- Ginger: 1 inch
- Cashew: 20-25
- Raisins: 20
- Lemon juice: 1 tsp
- Oil: to saute
- Marinate the chicken pieces with salt and turmeric powder and keep for sometime.
- Grind red chilly, cinnamon, cloves, pepper, mustard, and cumin seeds altogether to get a fine paste.
- Soak cashew and raisins and grind it with lemon juice and little water to get smooth paste.
- Heat a saucepan, add oil and allow it to boil.
- Add the chicken pieces and fry till it gets a light brownish color.
- Take off the chicken pieces and keep aside.
- To the same oil, put chopped onion and saute till it becomes transparent.
- Then add ginger-garlic paste and saute till its raw smell goes.
- Then add chopped tomatoes and mix well.
- Cook it till we see clear oil in it.
- Now add ground spice paste to it, mix well and cook for 5-10 minutes.
- Next add the chicken pieces, salt and 2 cups of water, mix well and cook with lid closed in low flame.
- When the gravy cooks well and starts thickening, add cashew-raisin paste to it, stir well.
- When it starts boiling , turn off the flame.
