Sunday, September 6, 2009

Kashmiri Chicken Curry


1 whole chicken (cut) 5 tbsp. ghee OR Oil 2 - 3 large onions, thinly sliced 10 - 12 whole black peppercorns 8 cardamoms (elaichi) 1 1/2 cinnamon sticks salt (as to your taste) 1 - 2 tbsp. Ginger Paste 1 - 2 tbsp. Garlic Paste 1 tbsp. Chilli powder (more or less to your taste) 1 - 2 tbsp. Paprika powder 5 - 6 tbsp. plain yogurt

In hot oil add sliced onions, peppercorns, cardamoms, and cinnamon sticks. Cook until the onions are clear and slightly golden brown. Then, add the ginger and garlic, while stirring. Then, add the salt,chilli and paprika powder. When all is mixed together, put in chicken and fry until lightly browned. Gradually, add yogurt while stirring constantly. cover and cook for about 20 - 25 minutes or until chicken is cooked thoroughly. Garnish with cilantro (dhania) and serve with naans.

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