Chicken is kind of a staple ingredient in my kitchen. It is easy and quicker to cook than other meat and with a touch of innovation one can create a yummy curry any day, with no complaints from my hubby :). I get help from dear blogger friends and facebook page friends from time to time. One such friend is priya of priya's recipes who I borrowed this recipe from. Thanks priya.
Ingredients:
1 - Chicken - 1kg
2 - Red chilli powder - 1tbsp
Coriander powder -1tbsp
Turmeric powder - 1/2tsp
Garlic paste - 2tsp
Ginger paste -2tsp
Cumin powder - 1/2tsp
Garam masala - 1tsp
Egg -1 beaten
Salt to taste
3 - Oil - a cup
4 - Onion - 3 finely chopped
Ginger garlic paste - 2tsp
5 - Kashmiri chilli powder - 1 1/2 tbsp
Coriander powder - 1 1/2 tbsp
Garam masala - 1 tsp
Cumin powder - 1/2 tsp
6 - Tomato puree - 3 tbsp, I use double concentrated paste
7 - Cashew nut paste - of 10 nuts pre-soaked in water
8 - Water - 2 cups
9 - Raisins paste - of 10 pre-soaked in water
10-Cashew nuts - handful
Raisins - handful
Fresh coriander leaves - a few sprigs
Yummmm!!!
Cheers
Sherin Deepu
Salt to taste
3 - Oil - a cup
4 - Onion - 3 finely chopped
Ginger garlic paste - 2tsp
5 - Kashmiri chilli powder - 1 1/2 tbsp
Coriander powder - 1 1/2 tbsp
Garam masala - 1 tsp
Cumin powder - 1/2 tsp
6 - Tomato puree - 3 tbsp, I use double concentrated paste
7 - Cashew nut paste - of 10 nuts pre-soaked in water
8 - Water - 2 cups
9 - Raisins paste - of 10 pre-soaked in water
10-Cashew nuts - handful
Raisins - handful
Fresh coriander leaves - a few sprigs
Method:
- Clean and prepare your chicken pieces. Rub (2) on to chicken pieces . Leave pieces aside for 60 minutes, for a brilliant taste. But frying them straight away gives a tasty chicken fry too.
- Shallow fry chicken using about a cup of oil . Turn sides after about 2-5 minutes depending on the size of your pieces. The botton side should be golden brown at this point. Do the same with the now-bottom side. This gives a beautifully fried chicken which is crispy on the outside and soft and succulent on the inside.
- Heat oil in a pan and saute onions till translucent. Add ginger garlic paste and saute till raw smell disappears.
- Now add (5), mix well followed by tomato puree. Continue mixing till oil clears on top.
- Add cashew paste followed by water and salt to taste. Let this simmer for 5-8 minutes till gravy thickens.
- Add raisin paste, mix and simmer for another 5 minutes and kashmiri chicken is done.
- Before serving garnish with fried cashew, raisins and fresh coriander leaves.
Yummmm!!!
Cheers
Sherin Deepu
