Kashmiri Chicken Curry
A delicious chicken curry with a unique blend of spices and based on the cuisine from the northern state of Kashmir , India
Servings: 15 people
Calories: 236kcal
Ingredients
- 2 lb chicken
To dry grind
- 1 tsp mustard
- 2 tsp cumin
- 1 tsp pepper black
- 2 small sticks cinnamon
- 4 cloves
To make paste
- 1 inch ginger
- 10 smal pods garlic
- 5 medium tomatoes
- 2 medium sized onion
- 15 cashew nut
- 15 raisins
Other Spices
- 2 tbsp Chili powder (Kashmiri)Add more if you like more spice
- ½ tsp turmeric
- ¼ tsp garam masala optional
- 1 tsp salt to taste
- 1 squeezed Lemon juice of 1
- 1 large Potato cut length wise
- 1 cup coriander leaves chopped
- 2 tbsp ghee (clarified butter)
- 1 cup avocado oil
Instructions
- Dry grind and finely powder mustard seeds, black pepper, cumin, cinnamon and clove.
- Get all the ingredients ready.
- Grind fresh ginger and garlic to a fine paste.
- Grind onions and tomatoes to a fine paste.
- Grind cashews and raisins soaked in a little milk or water .
- Add half the quantity of powdered spices to the chicken along with turmeric, kashmiri chili powder salt and juice of lemon and marinate for one about 20 to 30 minutes or an hour. The more it marinates the better.
- Take a combination of oil and ghee and sauté or gently fry the marinated chicken.Drain the oil and keep it aside.It need not be fully cooked.
- Next fry the paste of onion,ginger garlic ,tomato in the remaining oil.
- When oil begins to leave the sides, add the other half of the spiced mixture.
- Add the fried chicken and 2 big cups of boiling water.
- Cover and cook for about 10 to 15 minutes minutes and continue cooking until the chicken is well done and a thick gravy forms.
- Add a little garam masala at this time if using.
- Add the cashew raisin paste , mix well and keep cooking.
- Squeeze a little lemon juice into the dish.
- Mix well , simmer and cook.
- Cut potatoes length wise and deep fry in oil and drain it on to a paper towel.
- Sprinkle salt and pepper on the potatoes .
- Garnish the chicken curry with the potato fries and chopped coriander leaves.
- Enjoy this dish with Fried Ghee Rice or Wheat Chapatis/Bread
Notes
- Use half of the spice powders to marinate the chicken and reserve the other half for the gravy.
- After shallow frying the marinated chicken, cook the tomato-onion paste in the same oil, allowing the flavors to infuse.
- For added richness, use ghee or butter when preparing the gravy to elevate the taste.
- Once your potato French fries are fried, sprinkle a pinch of salt and pepper for extra flavor.
Nutrition
Serving: 35g | Calories: 236kcal | Carbohydrates: 7g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 959mg | Potassium: 392mg | Fiber: 2g | Sugar: 2g | Vitamin A: 741IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg
