Kashmiri Chicken Recipe #42029
This is one of my favorite ways to prepare chicken. It comes from "Complete Indian Cooking", a cookbook I received as a gift for my wedding. The addition of plain yogurt toward the end of the cooking time gives this a deliciously mild and creamy flavor, which makes a wonderful contrast to all the spices. This is best eaten with some good basmati rice, but plain jasmine rice works too.
by madam x
50 min | 20 min prep
SERVES 6
- 4 tablespoons ghee or vegetable oil
- 3 large onions, finely sliced
- 10 peppercorns
- 10 cardamoms
- 2 inches cinnamon sticks
- 2 inches fresh gingerroot, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon chili powder
- 2 teaspoons paprika
- 3 lbs skinless chicken pieces (I like boneless, skinless thighs)
- 1 cup plain yogurt
- salt
- Heat the ghee or vegetable oil in a deep, lidded skillet.
- Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
- Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
- Add the chicken pieces and fry until browned.
- Gradually add the yogurt, stirring constantly.
- Cover and cook gently for about 30 minutes.
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5 stars