Kashmiri Chicken(Bombaychey Chicken)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1kg.Cornish Hen(Roasting Chicken) cut into 12 pieces400gms.Shallots(Red Onions)100gms.Ginger Root100gms.Garlic FlakesOR50gms.Ginger Root50gms Garlic Flakes1cup plain Yoghurt15-20 Almonds1tbsp.White Poppy Seeds(Khus Khus/Posto)7-8tsps.Coriander-Cumin Powder5tsps.Red Chilli Powder(MDH Brand Degi Mirch)2tsps.Kashmiri Garam Masala Powder1.5tsps.Turmeric PowderSalt to taste1 bunch fresh Coriander(Cilantro)Leaves for GarnishingSEASONINGS1.5tsp.Carraway Seeds(Shahi Jeera/Kaala Jeera)2" piece Cinnamon Bark(Daalchini/Taj)8-10 whole Black Pepper Corns(Kaali Miri/Kaali Mirch)5 whole Cloves(Lavang/Laung)2 whole Black Cardamoms(Kaali/Masala Velchi/Badi/Doda Ilaichi)2-3 Bay Leaves(Tamaal Patra/Tez Patta)5tbsps.Sunflower OilKASHMIRI MASALA2gms.Carraway Seeds(Shaahi Jeera/Kaala Jeera)6gms.Cinnamon Bark(Daalchini/Taj)23 whole Cloves(Lavang/Laung)7 whole Black Cardamoms(Kaali/Masala Velchi/Badi/Doda Ilaichi)4-5 blades Mace(Jaipatri/Javitri)0.15 piece Nutmeg(Jaiphal)
PREPARATION
Skin and cut Chicken into 12 pieces.Wash and drain.
Peel and chop Shallots fine.
Peel, wash and crush the Ginger Root and Garlic Flakes together. Keep grinding with a little Water and keep extracting the Juice till all the Juice has been extracted and only the pulp is left.Alternately grind 50gms of each of the two together to form a fine paste and use it.Blend the Yoghurt till smooth and lump free.
Soak Almonds in warm Water for 10 minutes and peel the skins off.Soak Poppy Seeds in warm Water for 30minutes. Grind the Almonds and Poppy Seeds together to a fine paste and keep ready.
KASHMIRI MASALA
Lightly dry roast each Ingredient on low flame separately.Powder and store in an airtight Jar in the 'Fridge to preserve aroma and flavour.
METHOD
Heat Oil in a wok and fry the Seasonings for 1 minute.Add the finely chopped Shallots and fry till crisp.When Shallots turn golden brown and crisp,add tbsps.of the Ginger-Garlic Juice and fry till all the Juice has been used up.Alternately add the Ginger-Garlic Paste and fry till the Oil shows at the edges.Lower flame and add the Turmeric Powder.Saute for 1 minute and add the Coriander-Cumin Powder.Saute for 4-5minutes till fragrant.Add the blended Yoghurt tbsp. by tbsp. till well sauted and the Oil shows at the edges of the Curry.Add the Red Chillie Powder and saute for 1 minute more.Now add the washed and drained Chicken and saute till well fried and all the Juice from the Chicken has dried up and Oil again shows at the edges.Add Salt to taste and 2cups of Water.Cover and simmer on low flame with a little Water on the lid till almost cooked.Add Water on the lid to the Chicken if needed and keep replenishing this Water.
When Chicken is almost cooked add the Almond-Poppy Seeds Paste and the Kashmiri Garam Masala Paste.Stir well to blend in well and cover and simmer till cooked through.Serve hot garnished with finely chopped fresh Coriander Leaves.
Serves 8-10 people.
Number of Servings: 8
Recipe submitted by SparkPeople user KOMAL53.
Skin and cut Chicken into 12 pieces.Wash and drain.
Peel and chop Shallots fine.
Peel, wash and crush the Ginger Root and Garlic Flakes together. Keep grinding with a little Water and keep extracting the Juice till all the Juice has been extracted and only the pulp is left.Alternately grind 50gms of each of the two together to form a fine paste and use it.Blend the Yoghurt till smooth and lump free.
Soak Almonds in warm Water for 10 minutes and peel the skins off.Soak Poppy Seeds in warm Water for 30minutes. Grind the Almonds and Poppy Seeds together to a fine paste and keep ready.
KASHMIRI MASALA
Lightly dry roast each Ingredient on low flame separately.Powder and store in an airtight Jar in the 'Fridge to preserve aroma and flavour.
METHOD
Heat Oil in a wok and fry the Seasonings for 1 minute.Add the finely chopped Shallots and fry till crisp.When Shallots turn golden brown and crisp,add tbsps.of the Ginger-Garlic Juice and fry till all the Juice has been used up.Alternately add the Ginger-Garlic Paste and fry till the Oil shows at the edges.Lower flame and add the Turmeric Powder.Saute for 1 minute and add the Coriander-Cumin Powder.Saute for 4-5minutes till fragrant.Add the blended Yoghurt tbsp. by tbsp. till well sauted and the Oil shows at the edges of the Curry.Add the Red Chillie Powder and saute for 1 minute more.Now add the washed and drained Chicken and saute till well fried and all the Juice from the Chicken has dried up and Oil again shows at the edges.Add Salt to taste and 2cups of Water.Cover and simmer on low flame with a little Water on the lid till almost cooked.Add Water on the lid to the Chicken if needed and keep replenishing this Water.
When Chicken is almost cooked add the Almond-Poppy Seeds Paste and the Kashmiri Garam Masala Paste.Stir well to blend in well and cover and simmer till cooked through.Serve hot garnished with finely chopped fresh Coriander Leaves.
Serves 8-10 people.
Number of Servings: 8
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 342.3
- Total Fat: 16.2 g
- Cholesterol: 85.2 mg
- Sodium: 572.4 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 2.9 g
- Protein: 30.5 g
Member Reviews