Kashmiri Chicken I just love the name. Long time before I got the recipe from a Magazine. I didn’t remember the name of that particular Magazine but I tryed to follow the same recipe and I did as much as I remember. Hopefully u all is going to try this at home and enjoy the aroma of the dish.
Prep time: 15 mints.
Cooking time: 30 mints.
1.Chicken : 1 kg cut & clean.
2.One large chopped onion.
3.A small size chopped tomato.
4.One table spoon Ginger & Garlic paste.
5.One tea spoon Turmeric powder.
6.One tea spoon of red Chili powder.
7.One table spoon of curd.
8.One dry red chili.
9.One tea spoon of Cumin seeds.
10.One tea spoon of Master seeds.
11.Half tea spoon of Fenugreek seeds.
12.Cashew nuts( 15 to 16 piece).
13.One tea spoon Garam Masal powder.
14.Salt & Sugar as per taste.
Marinate the chicken pieces with Turmeric Powder, Red chili Powder, Curd & Salt for an hour and keep it aside.
Make a smooth paste of Cumin Seeds, Master Seeds, Fenugreek Seeds & Dry red chili with some water and keep it aside.
Make a smooth paste with the cashew nuts.
Now Put some oil in a Heavy bottomed vessel and start frying the onions. After the onions are transparent add the ginger & garlic paste, Fry it for few mints.
Now add the tomatoes. Cook for some time and add the 1st mixture & cook till the oil separate. Then add the cashew nuts paste.
Now add the marinated chicken pieces. After few mints add the Garam Masala Powder and some sugar.
Cook with the lid. (If you need some water u can add). Cook the chicken until done.
Serve hot with roti or any kind of Polao. Enjoy your Weekend.