| Serves: 4
Cooking time (approx.): minutes
Style: Kashmiri Non-Vegetarian
8 medium pieces (about 800 grams) of chicken
1 cups water
2 cup(s) yoghurt beaten
1 teaspoon(s) each of cumin seeds and hot spice mix (garam masala) powder
1 teaspoon(s) each of dry ginger powder and cinnamon powder
2 teaspoon(s) fennel seed (saunf) powder
2 green cardamoms powdered
2 each of red chillies, bay leaves and cloves
2 tablespoons oil
salt to taste
- Heat the oil in a heavy-bottomed pan. Add the cumin seeds and let them crackle. Add the bay leaves and fry for a few seconds. Now add the chicken pieces and saute on a medium level for about 4 minutes or till it leaves the fat.
- Add the salt, red chillies, fennel seed and the dry ginger powders. Fry for a few seconds. Now add the cloves, cardamom powder and fry for a few more seconds. Reduce the heat and add the beaten yoghurt. Stir well and add the water. Keep stirring till it starts boiling. Cover and cook on low level for another 20 minutes or till the chicken pieces are well cooked.
Sprinkle the hot spice mix, the cinnamon powder and keep tightly covered for a while to trap the aroma within. TIPS: - The amount of water can be increased or reduced according to the consistency of the gravy desired.
- Dry ginger powder and fennel seeds (also known as aniseeds) powder form a very important part of Kashmiri cooking. They are a must for this recipe, or for that matter almost every kashmiri recipe.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti). |
