Tuesday, 4 March 2014

Grilled Kashmiri Chicken Curry

              Kashmiri chicken curry is a mild spicy, sour, creamy and rich dish. It is one of the best chicken item which I personally like to serve with nun or any type Indian Bread. It can also be served with rice items like pulao or simply with steam rice.
I think it is best fitted for our online event “Kashmir to Kanyakumari” and it for all Kolkata Food Bloggers.
        Here I twisted a little bit to try something different and want to please my family ,friends and followers. Basically dry fruits are cooked with curd and tomato gravy, that produce a nice creamy gravy and the dry masala added to it gives a nice aroma over it.
Here I use onion in two times and in two different ways. Since the gravy is made with many of the sour ingredients (curd, tomato and vinegar),I use sugar but can be skip for those who like sour taste. Try this delicious and waiting for your feedback…  




Ingredients:
·        Chicken with bone-500 grams
For marinate chicken:
·        Lemon juice-2 tbsp.
·        Salt-Little bit
·        Grated ginger-garlic -1/2 tsp.
·        Black pepper powder-1/2 tsp.
·        Dry roasted masala powder-1/2 tsp.
·        [Dry roast together green cardamom, clove, cinnamon, star anise ,  rose-petal, white pepper, kebabchini , mace ,nutmeg and Black cumin seed then make powder. Take all whole masala as per quantity]
Dry masala for gravy:
·        Green cardamom-2 nos.
·        Clove-3 nos.
·        Cinnamon stick-1/2 inch
·        Star anise-only one petal
Other ingredients for gravy:
·        .Onion-4 nos.
·        Ginger-garlic paste-1 tbsp.
·        Tomato paste-2 nos.
·        Beaten curd-1/4 cup.
·        Roasted dry fruits paste—1 tbsp.
·        [Almond-5 nos. , cashewnuts-5 no s.,Raisines-5 nos.,]
·        White vineger-1 tsp.
·        Salt- to taste
·        Sugar-1 tsp.
·        Cumin powder-1 tsp.
·        Coriander powder-1 tsp.
·        Green chili- 2 nos.
·        Coriander leaves- 1 tsp.[For garnishing]
·        Oil -1 tsp.
·        Ghee- 1 tsp.
·        Turmeric powder-1/4 tsp.
·        Red chili powder-1/2 tsp.
·        Discarded water which is dropped into the  bottom container.

Method:
·        Place the chicken on High rack. Roast it to micro –grill combination for 15 minutes. Then grill for 2 minutes.

·        Save the discarded water which is dropped in a bottom plate.

·        Take a  kadai. Put ghee in it and heat. Fry the 3 onions till it brown. Paste it with white vinegar. Keep aside. Mix tomato paste and beaten curd.
·        Put oil in the same kadai .When hot put 2 bay leaves and remaining one onion in it. When the colour became pink ,put ginger-garlic paste and cook till it brown.


·        Put the fried onion paste ,turmeric powder and mix well. Pour tomato- curd mixture ,cumin powder, coriander powder and red chili powder. cook until the oil is floated on the top


·        Then put paste nuts, salt ,sugar in it and also put the discarded water (after roasted). Mix well. Pour3/4 cup hot water. When it is starting to boil put cooked chicken pieces into it and cover .Leave it with flame  to cook for 5-7 minutes.


·        Then put dry masala powder and remove from heat. Give standing time .
·        Serve hot  garnishing  coriander leaves with rice or bread.


Prepared specially for our Kolkata Food Bloggers's  online even "Kashmir to Kanyakumari"


4 comments:

  1. Replies
    1. Thank you Sarani though I am very late in replying.

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  2. yummy recipe ! But would like to know at what temp did you grill the chicken .

    ReplyDelete
    Replies
    1. Thanks,temp set at around 180 degree for 12-15 minutes,

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