Kashmiri Chicken
Ingredients
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| 2 tspn oil | ¼ tspn garam masala |
| 100 gm onions (prepared weight) | ¼ tspn salt |
| 1 bay leaf | ¼ tspn hot chilli powder |
| 1 clove | 1 tbspn ground almonds |
| 1 cm cinnamon stick | 6 tbspn yogurt |
| 4 black peppercorns | 1 tbspn coriander |
| 1 chicken breast | 10 gm flaked almonds |
| ½ tspn ginger | ½ tspn cornflour |
| ½ tspn garlic | red food colouring (optional) |
Preparation
- Cube the chicken breast.
- Mix 2 tbspn of yogurt with the cornflour.
- Marinade the chicken in the yogurt mixture, optionally adding a little food colouring, for 2 hrs.
- Finely chop the onion.
- Grate the ginger.
- Crush the garlic.
- Make a paste by blending the garlic and ginger with a little water in a pestle and mortar.
- Chop the coriander.
- Dry roast the flaked almonds.
Cooking
- Heat the oil in a wok or heavy pan and fry the onions, bay leaf, cloves, cinnamon and peppercorns for 4 min.
- Add the chicken with the marinade and stir fry for 3 min.
- Add the garlic and ginger paste and stir fry for 1 min.
- Lower the heat, add the garam masala, salt, chilli powder and ground almonds and stir fry for 2 min.
- Add the rest of the yogurt and stir for 2 min.
- Add the chopped coriander, cover and cook for 15 min, stirring occasionally, until the chicken is done.
Serving
- If possible remove the bay leaf, cinnamonn stick and clove.
- Serve with rice, garnished with the toasted almonds and more coriander
Notes
This should be a dryish dish.
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