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