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Kashmiri Chicken

by Smita (follow)
Ex-medico, food blogger, food enthusiast from Melbourne. Find more recipes on my personal blog smitasfoodcharm.com
Chicken (692)      Indian (223)      Curry (173)     
This delicious chicken preparation comes from the beautiful valley of Kashmir. It is mild spicy, vibrant red gravy dish full of flavour and aroma

Preparation Time: 20 minutes for marination of chicken.
20-30 minutes in addition for preparation
Cooking Time: 20 minutes in pressure cooker OR approx 40 minutes in closed vessel
Makes: 5 servings

750 grams chicken
For marination
1-2 tsp salt
1-2 tsp vinegar
1-2 tsp turmeric powder

For paste
5-6 dry Kashmiri red chili
10-12 garlic cloves
1/2" piece ginger
2-3 small sticks cinnamon
2-3 black peppercorns
2-3 cloves
1 tbsp cumin seeds
1 tbsp mustard seeds
1/2 small onion
10 cashews

1-2 bay leaf
2 and 1/2 onion ( take 3 if small)
2 big tomatoes (3 if small)
Oil 2-3 tbsp
Salt to taste
Coriander, chopped, for garishing

Wash chicken and make bite size pieces. Marinate with salt, turmeric and vinegar. Keep aside for 20 minutes.

Make a paste of the all the ingredients listed under 'paste'. Add some water to ease blending and make a fine paste.

Original recipe demands frying the chicken pieces in oil. However, I have modified it and cut out the frying part. Just cooking as is with the spices does not make the dish taste less delicious.

Take oil in a pressure cooker. (Pressure cooker helps faster and more even cooking of chicken, saves time and fuel) You can cook in any regular vessel as well.

Add bay leaf, saute. Then add the chopped onions and fry well.

When they turn golden brown, add chopped tomatoes and fry well.

Now add the ground masala paste. Add a cup of water to the blender and clean out all the remnants of the paste and add to the cooker.

Add the chicken pieces. Add some more water. Take care not to make the dish too watery. Add salt.

Pressure cook for 2 whistles on high. If cooking in vessel, close lid and cook for 20-25 minutes till chicken is tender.

Check salt. Garnish with coriander.

Serve with bread or roti/naan.

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Looking for a marinade for a boned shoulder of lamb. Has garlic, balsamic vinegar and I cannot remember what else. A friend served it a few weeks ago, and the lamb was so tender and flavoursome. Any ideas. Gabrielle
Hi Mia, I've never cooked lamb. Sorry can't help you with this one
by Smita
Hi Mills
You can buy them at any Indian store.
Where can I buy Kashmiri dried chillies in Melbourne, please?
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