Name: Kashmiri Kukkad recipe by Pooja Jena at BetterButter
Prep time: 45 min
Total time: 45 min
Yield: 3
Ingredients: Chicken 6 pieces; Choti elaichi 2; Badi elaichi 1; Laung 6; Tejpatta 2; Kashmiri mirch powder 3 tablespoon; Hing 1/2 teaspoon; Ginger garlic paste 1 teaspoon; Tomato puree from 2; Saunf powder 2 teaspoon; Ginger powder 1 teaspoon; Kasoori methi 1/2 teaspoon; Ginger julienne 1 teaspoon; Garam masala 1 teaspoon; Coriander leaves for garnish; Chopped chillie for garnish; Mustard Oil 3 tablespoon; Canola oil for frying chicken 4 tablespoon; Some oil for frying chicken; Haldi 1/2 teaspoon; Salt to taste

Ingredients Serving: 3

Chicken 6 pieces
Choti elaichi 2
Badi elaichi 1
Laung 6
Tejpatta 2
Kashmiri mirch powder 3 tablespoon
Hing 1/2 teaspoon
Ginger garlic paste 1 teaspoon
Tomato puree from 2
Saunf powder 2 teaspoon
Ginger powder 1 teaspoon
Kasoori methi 1/2 teaspoon
Ginger julienne 1 teaspoon
Garam masala 1 teaspoon
Coriander leaves for garnish
Chopped chillie for garnish
Mustard Oil 3 tablespoon
Canola oil for frying chicken 4 tablespoon
Some oil for frying chicken
Haldi 1/2 teaspoon
Salt to taste

Instructions

Marinate chicken with haldi n salt for 30 mins. Fry this in canola oil. Side by side start preparing gravy.
Heat mustard oil 2 tbspn. Put crushed choti elaichi, badi elaichi whole, javitri few,laung,tejatta. When it is done add Hing in it. Then add ginger garlic paste n bhuno until it smell goes away. Then add tomato puree. Cook till tomato is well cooked.
Add red chillies powder bhuno. Then add said powder and ginger powder.
When the masala leaves oil add water 1.5 cup. When it start boiling add fried chicken. Cook for 20 mins. I like thick gravy. When done add ginger jullians and kasoori methi cook for 5 mins. When done garnish with coriander leaves,ginger jullians and chopped chillies. Serve with roti or naan.

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