Kashmiri Chicken

Kashmiri Chicken

Ingredients:

 

1 ½ kg - broiler chicken (cut into medium sized pieces)
10 to 12 - cashew nuts (made into paste)
4 to 5 - dates or few raisins (made into a paste)
2" piece - ginger (ground to a paste)
15 to 16 - Kashmiri chillies (whole)
2 - big onions (finely sliced)
1 ½ tsp - turmeric powder
1 ½ tsp - orange colour
1 ½ tsp - mustard seeds
1 tsp - cumin seeds
1 ½ tsp - peppercorns
2 pieces - cinnamon
4 to 5 - cloves
4 tbsp - oil
1 full pod - garlic (ground to a paste)
1 big - tomato (made into a puree)
2 cups - hot water
finely chopped coriander leaves (to garnish)
sufficient oil for deep frying (the chicken pieces) 

salt to taste

 

Method

1. Clean and wash the chicken pieces.
2. Apply turmeric powder, orange colour and salt to the chicken.
3. Marinate the chicken for an hour.
4. Deep fry the chicken pieces and keep aside.
5. Grind together Kashmiri chillies (remove the seeds), mustard seeds, cumin seeds, peppercorns, cinnamon and cloves to a fine paste.
6. In a heavy bottomed kadai lightly heat 4 tbsp oil.
7. Fry the onions on a low flame till they are golden.
8. Add the ginger-garlic paste and saut� for few seconds.
9. Add the tomato puree and cook for few minutes on a low flame.
10. Add the fried chicken pieces and mix gently.
11. Add hot water and cook on a low flame till the chicken is tender.
12. Add the cashewnuts and date paste and mix well. Simmer for five minutes.
13. Remove from gas and garnish with finely chopped coriander leaves and serve hot with jeera rice or green peas pulao or hot rotis.