Kashmiri Chicken(Bombaychey Chicken)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Kashmiri Chicken(Bombaychey Chicken) calories by ingredient
Introduction
My mother used to make this often when I was a child.She passed on the recipe to my mother-in-law who cooked it so often that it became her signature dish!!!This a very popular dish in our home known to all of us as 'Bombaychey Chicken'and was a must have at each of our family get-togethers which were ever so often when the kids were younger AND all of them lived in Mumbai!!!Today it is just us oldies and two kids left here---the rest have all flown the coop!!!My younger daughter Sayali wanted this recipe so I am posting this for her. My mother used to make this often when I was a child.She passed on the recipe to my mother-in-law who cooked it so often that it became her signature dish!!!This a very popular dish in our home known to all of us as 'Bombaychey Chicken'and was a must have at each of our family get-togethers which were ever so often when the kids were younger AND all of them lived in Mumbai!!!Today it is just us oldies and two kids left here---the rest have all flown the coop!!!
My younger daughter Sayali wanted this recipe so I am posting this for her.
Number of Servings: 8
Ingredients
-
1kg.Cornish Hen(Roasting Chicken) cut into 12 pieces
400gms.Shallots(Red Onions)
100gms.Ginger Root
100gms.Garlic Flakes
OR
50gms.Ginger Root
50gms Garlic Flakes
1cup plain Yoghurt
15-20 Almonds
1tbsp.White Poppy Seeds(Khus Khus/Posto)
7-8tsps.Coriander-Cumin Powder
5tsps.Red Chilli Powder(MDH Brand Degi Mirch)
2tsps.Kashmiri Garam Masala Powder
1.5tsps.Turmeric Powder
Salt to taste
1 bunch fresh Coriander(Cilantro)Leaves for Garnishing
SEASONINGS
1.5tsp.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 Oil
KASHMIRI MASALA
2gms.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)
Directions
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.