Kashmiri Chicken Curry

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  First blog post of the year and it begins with a happy note..  My friend Jihan who had been trying to bake the perfect cake for sometime , finally found success on the New Year’s eve .. and  she has dedicated her success to me..  But the thing that makes me really happy is to see the hardwork and persisitence she has put in which finally paid off..  and I feel really proud that I could be a source of inspiration for her venture into the world of baking !!!  Here is the snap of the cake she made …

jihn

The temperature has been dipping down lately. Really enjoying the cold weather and the occasional rains . Last weekend we had an impromptu beach visit  . Kids had real fun, collecting shells and building their little dams ..

kids

I haven’t posted much chicken recipes in the blog the reason being hubby n kids were not too fond of  chicken gravy dishes.  But of late, the elder kid’s taste has been changing and now he shows interest in chicken curries. This was one chicken curry I tried out recently and  well appreciated by the kid.  I found this recipe on this beautiful blog – Swapna’s Cuisine

I am sure you too will love this spicy chicken curry .. Do try it out…

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KASHMIRI CHICKEN CURRY

  • Servings: 6
  • Difficulty: medium
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KASHMIRI CHICKEN CURRY

RECIPE SOURCE – SWAPNA’S CUISINE

INGREDIENTS

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

 METHOD

  1. Grind masalas 2 to 7 to a fine paste and keep aside.
  2. 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.
  3. 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.
  4. Add ground masalas of ingredients 2 to 7 and sauté well until the raw smell goes
  5. Add fried chicken pieces, tomatoes, ground raisins, salt and enough water and cook on medium heat until chicken is cooked and oil separates.
  6. Serve hot with chapathi or rice.


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Pepper Chicken


I haven’t posted much Chicken dishes in the blog. The main reason – hubby not being too fond of chicken and the kids like fried chicken rather than curry. So I prefer to make chicken dishes when we have guests (I don’t want to finish off the whole curry by myself 🙂 ).. To my friends who wanted me to post chicken dishes, this one is for you..

I got this delicious Pepper Chicken recipe from my SIL Zareena, who got it from her mother..  Zareena’s mother is an expert cook and me and my sister always gorge on her delicious food whenever we pay a visit 🙂

The preparation is pretty simple . You can adjust the amount of pepper powder and green chilly depending on how spicy you want the dish to be …

Ingredients


For marination

  • Pepper powder – 1tbsp
  • Turmeric powder – ½ tsp
  • Lemon juice – 1
  • Salt – 1 tsp

For the gravy

  • Chicken – 1kg
  • Onions cubed – 7
  • Ginger chopped – 1tbsp
  • Garlic chopped – 1tbsp
  • Green chilli chopped – 3-4
  • Garam Masala – 1tsp
  • Pepper powder – 3tsp
  • Soya Sauce – 2tbsp
  • Tomato chopped – 4
  • Cornflour – 3tsp
  • Water – 1cup

Method

  1. Marinate the chicken pieces in pepper powder, turmeric powder ,  lemon juice  and salt for half an hour . Fry them (should not be too crisp)
  2. In a non stick pan sauté onions ,garlic, ginger and green chillies .
  3. Saute the tomatoes till they are  mashed well.
  4. Toss in the chicken and mix it well.
  5. Add the garam masala,  pepper powder and soya sauce .
  6. Cook on a  closed lid  for 20 – 25 minutes. (stirring in between)
  7. Add cornflour diluted in 1 cup water.
  8. Garnish with spring onion and coriander leaves.

Note: You can use tomato sauce instead of tomatoes. Add the tomato sauce along with the soya sauce.