Kashmiri chicken is a bit different preparation from regular chicken curries. It is a very simple yet tasty dish. The flavour of pepper corn mingled with garlic and yogurt and the colour of Kashmiri red chilli powder give a whole new dimension.
When I found this recipe in my favourite cooking show, “Rannaghar”, I book marked it to save for future when in the mood of experimenting. Last night I did this experiment in my “kitchen” lab and the result was quite satisfactory. Today I am sharing the recipe with you so that you can share your “experiment, observation and inference” with me. 😉
Ingredients to serve 3 :
- Chicken pieces with bone (medium size) – 500 gm.
- Finely chopped garlic – 2 or 3 cloves (big size)
- Plain yogurt – 4 tbspoon
- Black pepper corn – 20 pieces
- Kashmiri red chilli powder – 1½ teaspoon
- Red chilli powder – 1 teaspoon
- Cinnamon – 1 inch stick
- Cardamom – 3 pods
- Clove – 3
- Bay leaf – 2
- Sugar – 1 teaspoon
- Salt to taste
- Ghee – 1 tbspoon
- Cooking oil – 2 tbspoon
Boil the chicken pieces with water, cinnamon, cardamom, cloves, bay leaf and salt. Take out the boiled chicken pieces and reserve the stock for future use.
Heat oil in a pan over medium flame and shallow fry the chicken pieces into it.
Take out the chicken and add ghee in the same oil. Add ½ teaspoon of sugar and let it melt. Then add black pepper corn, chopped garlic and red chilli powder, saute for a while and then add the fried chicken and kashmiri red chilli powder. Cook for 10 minutes over low flame.
Then add salt, remaining sugar and yogurt, mix well and again cook for couple of minutes.
Now add 5 tbspoon of reserved chicken stock. Give it a good stir, cover the pan and let it cook over low flame.
As the gravy thickens as per your desire consistency put the gas off. Let it stand for few minutes in covered condition.
Serve with paratha, puri, pulao or jeera rice.
- This recipe is applicable with mutton also.
- Adjust sugar, pepper and chilli powder according to your taste.