Kashmiri Chicken

Kashmiri Chicken - Priya R Shenoy

Ingredients:

1-Chicken cut into pieces - 1kg
2-Kashimiri chillies/ Piriyan mulaku -15
3-Mustard seeds – 1 ½ tsp
4-Cumin seeds / Jeerakom – 1tsp
5-Black pepper powder - ¾ tsp
6-Cinnamon sticks / Karuva patta – 1”x6 pieces
7- Cloves / Grambu - 5
8-Ginger – 1” piece, grind to a paste
9- Garlic – 35 small cloves, grind to a paste
10-Onion – 2 medium, sliced
11-Cashew nuts – 20 (soak in warm water for 10 mints and grind to a smooth paste)
12- Tomato – 3 medium, chopped
13-Oil –as needed
14-Raisins– 1 tbsp (grind to a smooth paste with little water)
15-Salt to taste
16- Turmeric powder – ¾ tsp

Method:

Grind masalas 2 to 7 to a fine paste and keep aside.
Clean chicken pieces and marinate with salt and turmeric powder for one hour. After 1 hour fry the chicken pieces in hot oil till light brown and remove.
Add sliced onion to the same oil and fry till brown. Add ginger and garlic paste and sauté till raw smell goes, then add cashew nut paste and mix well.
Add ground masalas of ingredients 2 to 7 and sauté well until the raw smell goes
Add fried chicken pieces, tomatoes, ground raisins, salt and enough water and cook on medium heat until chicken is cooked and oil separates.
Serve hot with Indian flat breads or rice.

                             
                                      Recipe from http://www.swapnascuisine.com/