Kashmiri Chicken Masala is a very rich concoction and makes one drool over it.
The high light of Kashmiri Chicken is the marinated chicken being fried ,which keeps the meat intact and the fried chicken gives a rich special taste .Another speciality is the addition of vinegar for a sour taste ,which gives a standout flavour. Last but not the least is the cashew paste which leaves a creamy texture. Hence all these put together which makes the Kashmiri Chicken Masala standout of the dishes in a spread.
Ingredients :
- Chicken 700 gms
- Turmeric ¼ tsp
- Red colouring a pinch
- Onions 2 ( sliced )
- Tomatoes 2 – 3 ( chopped )
- Ginger garlic paste 11/2 tsp
- Vinegar 1 tbsp
- Cashew 7-8 ( paste )
- Oil 3-4 tbsp
Grind to a paste :
- Mustard ¼ tsp
- Cinnamon 2”
- Cloves 4-5
- Cumin 1 tsp
- Kashmiri chilly 4-5 ( to taste )
Method :
- Marinate the chicken with salt ,turmeric and red colouring .( 30 min approx. )
- In a pan heat oil and fry the chicken to brown colour and set aside.
- In a vessel heat oil ,throw in onions and fry till brown.
- Add tomatoes and fry till mushy.
- Add ginger garlic paste and fry till raw smell leaves.
- Time to add the ground paste ,give it a toss.
- Add water ( 1 cup ) and let it cook till raw smell leaves.
- Add the fried chicken and let it boil.
- Add vinegar and boil it.
- Now add the cashew paste with some water and give it a boil.
- Drizzle ghee for an enhanced taste.
- Garnish with coriander leaves
