KASHMIRI CHICKEN CURRY
Kashmiri dishes are very attractive while presented.They include yogurt in their dishes.Here is a spicy chicken curry in kashmiri style ...Enjoyy...!
1 inch cinnamon stick
4 black peppercorns
1 bay leaf
2-3 cardamoms
Preparation
Heat the oil in a thick-bottom nonstick wok.
Fry the onions to pink and then add the whole spices and cook for 1-2 mins.
Add the chicken pieces and stir fry for 3-4 mins.
Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chili powder - stir fry for 2-3 mins.
Beat the yoghurt and add it in, stir cook for another few mins.
Add the chopped coriander, cover and cook for 10-15 mins.
When the chicken is cooked, transfer into a serving dish and garnish beautifully with toasted almond flakes and chopped coriander leaves.
Ingredients
Small chicken abt 750-800g - skinned and cut into 8 pieces
2 tsp oil1 inch cinnamon stick
4 black peppercorns
1 bay leaf
2-3 cardamoms
2 cloves
1 large onion - diced
1 tsp garam masala
1 tsp salt
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chili powder
1 tbsp ground almonds
3/4th cup yogurt
1 large onion - diced
1 tsp garam masala
1 tsp salt
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chili powder
1 tbsp ground almonds
3/4th cup yogurt
almond flakes
Coriander leaves
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| Chappati n curry |
Preparation
Heat the oil in a thick-bottom nonstick wok.
Fry the onions to pink and then add the whole spices and cook for 1-2 mins.
Add the chicken pieces and stir fry for 3-4 mins.
Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chili powder - stir fry for 2-3 mins.
Beat the yoghurt and add it in, stir cook for another few mins.
Add the chopped coriander, cover and cook for 10-15 mins.
When the chicken is cooked, transfer into a serving dish and garnish beautifully with toasted almond flakes and chopped coriander leaves.
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