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Kashmiri Chicken Curry

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Number of Votes 16
Number of times Viewed 37437
Comments 13
Rating 3.5/5.0
 
Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 30-45 minutes
How to serve: Hot    

Kashmiri Chicken Curry recipe by Batul Khan at PakiRecipes.com.
A delicious chicken curry recipe made with aromatic spices.


Ingredients
1 whole chickenClick to find more about chicken (cut)
5 Tbsp. gheeClick to find more about ghee OR Oil
2-3 large onions, thinly sliced
10-12 whole black peppercorns
8 cardamoms (elaichiClick to find more about elaichi)
1 1/2 cinnamonClick to find more about cinnamon sticks
SaltClick to find more about Salt (as to your taste)
1-2 Tbsp. GingerClick to find more about Ginger Paste
1-2 Tbsp. GarlicClick to find more about Garlic Paste
1 Tbsp. Chilli powder (more or less to your taste)
1-2 Tbsp. Paprika powder
5-6 Tbsp. plain yogurt


Preparation
In hot oil add sliced onions, peppercorns, cardamoms, and cinnamonClick to find more about cinnamon sticks. Cook until the onions are clear and slightly golden brown. Then, add the gingerClick to find more about ginger and garlicClick to find more about garlic, while stirring.
Then, add the saltClick to find more about salt,chilli and paprika powder. When all is mixed together, put in chickenClick to find more about chicken and fry until lightly browned.
Gradually, add yogurt while stirring constantly. cover and cook for about 20-25 minutes or until chickenClick to find more about chicken is cooked thoroughly.
Garnish with cilantro (dhania) and serve with naans.

HINT: After completely cooked,to make it easier to eat, take out chickenClick to find more about chicken pieces and put them in a bowl. Then, put the mixture through a strainer to keep from having to pick out all of the peppercorns and cardamoms and add back to the chickenClick to find more about chicken.



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There are 14 comment(s) for this recipe.
by pat parker 2/5 Stars
Good recipe but racist name..otherwise you would have gotten a four.

Mon Jan 27, 2014

by michael 4/5 Stars
i love the cooking tips you guys provide, i often try cooking on weekends and my food turns to be really tasty....thanks.

Sat Jun 16, 2012

by Anonymous No Rating
Allah (SWT) has given us brains so please use it . And please stop leg pulling ......

Mon Feb 07, 2011

by Anonymous No Rating
Allah (SWT) has given us brains so please use it . And please stop leg pulling ......

Mon Feb 07, 2011

by Anonymous No Rating
I just don't understand that why we pakistani's have a bad habit of not appreciating and just leg pulling . Why are we so weird in the whole world.....

Mon Feb 07, 2011

by mimu 3/5 Stars
yes! I knew it how to cook.

Fri Dec 31, 2010

by Anonymous 3/5 Stars
took me ages to count the 1012 peppercorns n then when i tried to cook for 2025 minutes my house caught on fire and i live in the streets now :(

Wed Sep 29, 2010

by Anonymous 3/5 Stars
took me ages to count the 1012 peppercorns n then when i tried to cook for 2025 minutes my house caught on fire and i live in the streets now :(

Wed Sep 29, 2010

by Anonymous 5/5 Stars
Its Indian Dish at the end of the day

Sun May 23, 2010

by Anonymous No Rating
the hyphens are missing! so its not 1012 peppercorns, its 10-12 peppercorns 5-6 tbsp yogurt...etc

Thu Mar 18, 2010

by Anonymous No Rating
I found the suggested 1012 peppercorns a tad excessive

Sat Feb 20, 2010

by Anonymous 5/5 Stars
I tried it and like it a lot.Just i did not add os paprika powder.I actually did not understood what paprika powder is???

Thu Jan 07, 2010

by Anonymous No Rating
The trick here is to realize oh, someone left out all the dashes. 30-45 minutes preparation tine, 2-3 onions, 5-6 tbsp of yogurt....not rocket science.

Mon Dec 07, 2009

by Anonymous No Rating
sorry. 3045 minutes preperation time put me off. Plus using 23 large onions for a serving of 4

Wed Nov 18, 2009


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  Kashmiri Chicken Curry at PakiRecipes.com
 

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