Saturday, 13 July 2013

Kashmiri Chicken Curry

A wonderful fragrant Kashmiri chicken curry recipe shared by my friend Moumita.


  • Chicken - 1kg,
  • Curd - 1cup,
  • salt
  • black cardamoms(crushed) - 2
  • oil
  • hing - A pinch
  • tej patta -  2
  • cinnamon sticks - 2
  • cloves - 3
  • Kashmiri chilli powder - 2 tsp
  • water
  • ginger powder - 1tsp
  • aniseed(mouri)powder - 3 tsp

  Marinate the chicken with yoghurt, salt n black cardamoms. refrigerate for 2-3 hours. Heat the oil in a heavy-bottomed pot. Add hing tej patta,cinnamon n cloves.

Add the chicken Cook till the yoghurt dries n the oil surfaces,stirring gently. Lower the flame n cook, turning frequently, till the chicken becomes a rich brown colour.

Mix the chilli powder with a few.spoons of water n add it into the pot. Stir briskly for a few secs over a high flame.

Add 1 cup of water, ginger,aniseed n garam masala powders. Cook till the gravy thickens n the oil surfaces.

Serve hot with plain rice.

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