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Kashmiri Chicken
By : Method
- Clean and wash the chicken pieces.
- Apply turmeric powder, orange colour and salt to the chicken.
- Marinate the chicken for an hour.
- Deep fry the chicken pieces and keep aside.
- Grind together Kashmiri chillies (remove the seeds), mustard seeds, cumin seeds, peppercorns, cinnamon and cloves to a fine paste.
- In a heavy bottomed kadai lightly heat 4 tbsp oil.
- Fry the onions on a low flame till they are golden.
- Add the ginger-garlic paste and saut� for few seconds.
- Add the tomato puree and cook for few minutes on a low flame.
- Add the fried chicken pieces and mix gently.
- Add hot water and cook on a low flame till the chicken is tender.
- Add the cashewnuts and date paste and mix well. Simmer for five minutes.
- Remove from gas and garnish with finely chopped coriander leaves and serve hot with jeera rice or green peas pulao or hot rotis.
Ingredients:
1/2 kg - broiler chicken (cut into medium sized pieces)
10 to 12 - cashew nuts (made into paste)
4 to 5 - dates or few raisins (made into a paste)
2 inch piece - ginger (ground to a paste)
15 to 16 - Kashmiri chillies (whole)
2 - big onions (finely sliced)
1/2 tsp - turmeric powder
� tsp - orange colour
1/2 tsp - mustard seeds
1 tsp - cumin seeds
1/2 tsp - peppercorns
2 pieces - cinnamon
4 to 5 - cloves
4 tbsp - oil
1 full pod - garlic (ground to a paste)
1 big - tomato (made into a puree)
2 cups - hot water
finely chopped coriander leaves (to garnish)
sufficient oil for deep frying (the chicken pieces)
Salt to taste
1/2 kg - broiler chicken (cut into medium sized pieces)
10 to 12 - cashew nuts (made into paste)
4 to 5 - dates or few raisins (made into a paste)
2 inch piece - ginger (ground to a paste)
15 to 16 - Kashmiri chillies (whole)
2 - big onions (finely sliced)
1/2 tsp - turmeric powder
� tsp - orange colour
1/2 tsp - mustard seeds
1 tsp - cumin seeds
1/2 tsp - peppercorns
2 pieces - cinnamon
4 to 5 - cloves
4 tbsp - oil
1 full pod - garlic (ground to a paste)
1 big - tomato (made into a puree)
2 cups - hot water
finely chopped coriander leaves (to garnish)
sufficient oil for deep frying (the chicken pieces)
Salt to taste
RECIPES BY ANITA RAHEJA
