Kashmiri Chicken

Spread The Taste
Preparation Time: 20 minutes
Cooking Time: 30 minutes
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Preparation Method

  • Clean the chicken thigh and keep aside.
  • Smash the cardamom take the seeds.
  • Heat a mini pan and dry roast the cardamom seeds.
  • In the same pan dry roast, coriander seed, cumin seed, pepper corn, cloves, cinnamon and pound it except cinnamon.
  • Soak the saffron in hot water.
  • Chop the onions finely.
  • Grind the almonds.
  • Soak the pista in hot water for ten minutes and chop it finely.
  • Heat a broad pan with Idhayam Sesame Oil.
  • Saute onions to golden brown.
  • Add ginger garlic paste and fry well.
  • To this add the pound masala, cinnamon and stir well.
  • Remove from fire, add curd and stir for three minutes.
  • Heat the pan again and fry for three more minutes.
  • Add the chicken pieces and stir well.
  • Simmer and close the pan with a lid.
  • Let it for twenty minutes.
  • Stir it often.
  • If required add water and add salt.
  • Add ground almond paste, chopped pista, saffron, coriander leaves and stir well.
  • Close with a lid.
  • When the chicken is done and the gravy thickness remove from fire and serve hot.
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