Recipe CookBook

Kashmiri Chicken

Serving: 4 Preparation time: 1 hr Ingredients: Chicken breast: 2 lbs Yoghurt: 1/2 cup Onion: 1 cup Cashewnut: 1/2 cup Tomatoes: 2 Fresh ginger: 1 Garlic: 5 -6 cloves Whole green cardamom: 6-7 Red chilli powder: 1 ts (more or less) Almonds: 2 tb Corn oil: 2 tb The Steps: Pre - Preparation : 1) Skin the chicken and grind the onion, garlic and ginger. 2) Soak cashew for an hour and grind it and cut the tomatoes into small pieces. 3) Slice the almonds. Preparation : 1) Heat the oil, add the ground onion and stir till rose coloured. 2) Add garlic and ginger and continue to fry till light brown. 3) Add the cardamom and chicken and cook for about 15 - 20 mins on medium high flame. 4) Add yoghurt, tomatoes, red chilli powder. 5) Keep cooking and stirring constantly for another 20 - 30 mins or till the chicken is fully cooked and browned. 6) Add ground cashew and cook for another 3 mins. 7) Garnish with almond slivers and serve. Calories: 445 per serving Suggested Accompaniments: Kashmiri pulao Left - Over Ideas : The leftover chicken pieces can be cooked in a tandoor and served hot garnished with lemon slices.