Authentic traditional recipe . Chicken pieces boiled in Kashmiri Chilli purée and paneer cashew paste takes this curry to an extra ordinary level . Must try recipe .
Recipe Tags
Tossing
Non-veg
Easy
Others
Jammu and Kashmir
Stir fry
Simmering
Blending
Boiling
Main Dish
Breakfast and Brunch
Side Dishes
Healthy
Ingredients Serving: 4
Chicken 600 grams
Onion 3 medium finely chopped
Salt 2 teaspoons or as required
Water 1/2 to 1 cup
Cumin seeds 1 tablespoon
Ghee 3 tablespoons
Cilantros finely chopped fistful
Ginger thinly sliced 1 tablespoon
For red chilli purée :
Kashmiri red chillies 8
garlic cloves 12
Chillies 2
Water to grind 1/4 cup or as required
For white paste :
Paneer cubes 12
Cashew nuts 15
Water to grind as required
Instructions
Take 8 Kashmiri red chillies , 2 chillies , 12 garlic cloves in a blender .
Add little water and grind to a smooth purée .
Grind 12 paneer cubes , 15 cashews ti a light coarse paste by adding required water .
Heat 3 tablespoons ghee in a wok . Crackle 1 tablespoon cumin seeds .
Add 600 grams chicken. Make gashes on the chicken pieces .Fry in high heat .
Add 3 medium onions finely chopped . Fry in high heat along with the chicken .
Add salt 2 teaspoons or required .
Pour the prepared chilli garlic purée .
Pour 1/2 cup water .
Mix . Cover and cook in medium heat for 7 minutes .
Chicken is 80% cooked .
Now pour the paneer cashew paste to the chicken .
Mix and cook in low heat .
Cover and slow cook for 10 minutes.
Ghee floats on the curry . Curry has also been reduced . The texture looks tempting .
Sprinkle a fistful of chopped
cilantros.
Throw a tablespoon thinly sliced ginger . Cook opened for 2 minutes . Switch off .
Kashmiri Chicken Curry is ready to serve .
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