Kashmiri Chicken

Boneless chicken pieces – 1 1/2 kg
Ghee/Vegetable oil – 4 tbsp
Onions – 3, large sized, finely chopped
Peppercorns – 10
Cardamoms – 10
Cinnamon sticks – 2, 2 inch pieces
Ginger root – 2 inch piece, chopped
Garlic – 2 cloves, finely chopped
Chilli powder – 1 tsp
Paprika – 2 tsp
Yogurt – 1 cup
Salt as per taste

1. Heat the ghee or vegetable oil in a deep skillet.
2. Add the onions, peppercorns, cardamoms and cinnamon and cook until the onions are golden brown in colour.
3. Add the ginger, garlic, chilli powder, paprika and salt and cook for 2 minutes, stirring occasionally.
4. Add the chicken pieces and fry until browned.
5. Lower heat and gradually add the yogurt, stirring continously to avoid curdling.
6. Cover and cook on low heat for 30 minutes.
7. Serve hot with rice.

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