Friday 14 December 2012
Friday 10 August 2012
Royal Kashmiri chicken
1 kilogram of chicken skin removed.
25 gram cashewnut grinded.
½ cup yoghurt
½ cup yoghurt
8 pieces cloves of garlic ground
6 whole green cardamom
1 cup ground onion
2 med tomatoes cut into pieces
fresh ginger ground
1 tsp cayenne pepper or red chilli powder
10 no. of sliced almonds
3 tbsp of corn oil.
6 whole green cardamom
1 cup ground onion
2 med tomatoes cut into pieces
fresh ginger ground
1 tsp cayenne pepper or red chilli powder
10 no. of sliced almonds
3 tbsp of corn oil.
4 tea spoon of coconut milk.
Method:
Heat the oil, add the ground onion untill rose colored.
Mix garlic & ginger continue to fry till light brown.
Mix the cardamom and chicken cook for about 15 - 20 minutes on medium high flame.
Mix yoghurt, tomatoes, red chilli powder,cashewnut. Keep cooking and stir it constantly for 20 - 30 minutes or till the chicken is fully cooked.Finally add 4 teaspoon of coconut milk and allomomd then off the gas keep closed for 2 minutes.
Method:
Heat the oil, add the ground onion untill rose colored.
Mix garlic & ginger continue to fry till light brown.
Mix the cardamom and chicken cook for about 15 - 20 minutes on medium high flame.
Mix yoghurt, tomatoes, red chilli powder,cashewnut. Keep cooking and stir it constantly for 20 - 30 minutes or till the chicken is fully cooked.Finally add 4 teaspoon of coconut milk and allomomd then off the gas keep closed for 2 minutes.
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