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Kashmiri Chicken

  • 4servings
  • 25minutes

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Source: www.vahrehvah.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsSelenium, Copper, Fluorine, Manganese, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. cayenne pepper or red chilli pwd

  3. tsp 1 chicken breast skin removed

  4. lbs 2 corn oil

  5. tbsp 2 garlic ground

  6. clove

  7. 5-6 ground cashew nut (soak cahew for an hour or more to make grinding easier)

  8. cup 1/2 ground onion

  9. cup 1 med tomatoes cut into small pieces

  10. 2 sliced almonds

  11. tbsp 2 square of fresh ginger ground

  12. 1 whole green cardomom

  13. number

  14. 6-7 yoghurt

  15. cup 1/2

Instructions Jump to Ingredients ↑

  1. Heat the oil, add the ground onion and stir till rose colored. Add garlic & ginger continue to fry till light brown. Add the cardamom and chicken cook for about 15 - 20 minutes on medium high flame. Add yoghurt tomatoes, red chilli powder. Keep cooking and stirring constantly for another 20 - 30 minutes or till the chicken is fully cooked and browned. Add ground cashew and cook for another 3 minutes. Garnish with almond slivers and serve.

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