Kashmiri Chicken Curry
Kashmiri Chicken Curry

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, kashmiri chicken curry. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Kashmiri Chicken Curry is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Kashmiri Chicken Curry is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have kashmiri chicken curry using 18 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Kashmiri Chicken Curry:
  1. Get 8 - 10 1 kg Chicken – medium sized pieces –
  2. Make ready 3 Onions large - – chopped
  3. Take 1 cup Tomatoes – fresh puree
  4. Make ready 1 tsp Ginger/Garlic – heaped .
  5. Take 3 Potatoes – medium sized – medium diced
  6. Get 4 tbsps Oil –
  7. Take 3 1 inchs Cinnamon – sticks
  8. Make ready 2 - 3 Cardamom Black – whole
  9. Take 5 - 6 Cloves – whole
  10. Get 1 tsp Cumin seeds – heaped – lightly crushed in pestle mortar (I dry roast my cumin seeds)
  11. Prepare 1 tsp Coriander seeds – heaped – lightly crushed in pestle mortar (I dry roast my coriander seeds)
  12. Take ½ tsp Chili powder –
  13. Take 1 tsp Coriander powder –
  14. Get ¼ tsp Turmeric –
  15. Take 1 tsp Salt – adjust needed more . – to taste
  16. Get 3 cups Water - .
  17. Prepare ½ tsp Cumin seeds Roasted – crushed for dusting on curry
  18. Take handful Coriander for . Fresh – chopped garnish
Steps to make Kashmiri Chicken Curry:
  1. On medium heat, warm the oil in a pressure cooker and gently fry the onions. A pressure cooker saves time in breaking down the onions in to a paste. Once the onions are gently browned, add a cup of water and give it a pressure for 5 mins.
  2. The same can be done without a pressure cooker as well but it will take more than 30 mins. The water is added in intervals to break down the onions. Then it is dried, onions are mashed up and then the process is repeated again till the caramelized onion paste is formed.
  3. Going back to the pressure cooking: Once the pressure is done, add whole cloves, cinnamon cardamom to the water and onions mixture. Dry the water completely and mash the onions till it becomes a paste.
  4. Now add chicken, tomato paste, ginger/garlic paste, dried coriander seeds, dried cumin seeds, salt, chili powder, coriander powder turmeric to the onion paste.
  5. Cook on medium heat for 5-8 mins till the chicken changes its color and the liquid from tomato puree dries up. The oil should separate from the gravy.
  6. Now add diced potatoes and cook further for 2-3 minutes on medium heat. Don’t let the onion paste burn.
  7. Add 2 cups of water to the mixture. Mix and let it boil on a high heat. Once boiled, reduce the heat to a gentle simmer(cover the pan) and cook for 25 mins till potatoes are thoroughly cooked, curry has thickened and the oil starts floating on the top of the curry. If the curry has thickened too much for your taste then add ½ cup of hot water and let it simmer for 2-3 mins.
  8. I love to add a dusting of roasted crushed cumin seeds on the curry along with fresh chopped coriander leaves before serving.

So that’s going to wrap it up for this exceptional food kashmiri chicken curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!