Kashmiri chicken

Ingredients

• Finely Chopped Onion-3
• Tomato (Medium Size)-3 (Make A Paste)
• Kashmiri Whole Chilly-6-7(Soaked Overnight and Make a Paste)
• Kashmiri Red Chilly Powder-1 1/2 Teaspoon
• Coriander Powder-2 Teaspoon
• Turmeric Powder-1/4 Teaspoon
• Ginger Paste-1/2 Teaspoon
• Garlic Paste-1/2 Teaspoon
• Jeerah (Small)-A Pinch
• Garam Masala-1 Teaspoon
• Nuts Paste-2 Teaspoon
• Kismis Paste-2 Teaspoon
• Chopped Coriander Leaves-As Needed
• Fried Nuts and Kismis –For Garnishing
• Oil-For Frying

For Marination

• Chicken-1k
• Jeerah (Small)-A Pinch
• Kashmiri Red Chilly Powder-3 Teaspoon
• Coriander Powder-3 Teaspoon
• Turmeric Powder-1/2 Teaspoon
• Ginger Paste-2 Teaspoon
• Garlic Paste-2 Teaspoon
• Egg (Beaten)-1
• Garam Masala-1 Teaspoon
• Salt-As Needed

Method

STEP-1

Marinate the chicken for 1 hour with the ingredients of “for marination”.

STEP-2

In a kadai, half cook the marinated chicken (in medium flame).

STEP-3

Take the chicken pieces out and fry in oil. (Keep the gravy aside)

Keep the fried chicken pieces aside.

STEP-4

Take another kadai, pour the same fried oil. Then saute onions until it become golden brown.

STEP-5

Add ginger garlic paste, saute again

STEP-6

Then add tomato paste saute for 2 minutes.

STEP-7

Add spices. (Turmeric powder, whole red chilly paste, coriander powder, kashmiri red chilly powder, garam masala and jeerah).Mix well. Cook until oil is released from the masala.

STEP-8

Add kismis paste and mix well.

STEP-9

Then add chicken gravy (already kept) along with fried chicken pieces and ½ cup of water.

Cover the kadai and cook in medium flame until the gravy thickens.

STEP-10

Add nuts paste and coriander leaves. Cook for 2 minutes.

Garnish with fried nuts and kismis.

Serve hot.