Kashmiri Chicken
A rich, aromatic chicken curry featuring Kashmiri spices and a creamy yogurt-based gravy. The deghi mirch gives it a beautiful red color without excessive heat.
Cooking
In a kadhai, heat ghee. Add onions, pepper, cardamom, and cinnamon. Fry on medium-high until onions are golden brown (4-5 minutes)
Add the ginger, garlic, chilli powder, deghi mirch, and salt. Cook on medium heat for 2 minutes.
Sprinkle water if masala sticks to the bottom of the kadhai.
Add the chicken and fry until brown (approx.
minutes). Gradually add the beaten curd (doi) stirring constantly.
Cover and cook on medium-low heat for 15 minutes. Add 1/2 to 1 cup water as per desired gravy consistency and continue cooking covered for another 15 minutes until meat is tender.
Garnish with fresh ginger slices, green chillies, and coriander leaves just before serving.
Serving Suggestions
Serve hot with rice. pulao, or with chapatis/
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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