kashmiri chicken

Name: Kashmiri Chicken
Prep time: 10 min
Cook time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tablespoon(s) vegetable oil; 1 cup(s) onion, diced; 5 - garlic cloves, minced; 1 tablespoon(s) fresh ginger, grated; 6 - green cardamom pods, smashed lightly; 2 pound(s) chicken pieces; 1/2 cup(s) plain yogurt, low and fat free works fine; 2 - tomatoes, diced; 1 teaspoon(s) red chili powder (or to taste); 1/2 cup(s) cashews, ground; 2 tablespoon(s) sliced almonds

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This was really flavorful and rich tasting for only 350 calories (I use fat free yogurt). The spices used in small amounts give a well rounded flavor profile with the heat so often present in Indian cuisine. Being simply made in one pan is another plus. I do have to say that I needed to add some liquid, chicken broth is what I chose, shortly after putting the yogurt in. Perhaps it was the thick yogurt that I use but there was no way that it was going to cook for 20 mins without being burnt to a cinder. By the time the 20 mins was up it had all cooked down to great sauce.

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yield 6 serving(s)

prep time 10 Min

cook time 50 Min

method Stove Top

Ingredients For kashmiri chicken

2 Tbsp

vegetable oil
1 c

onion, diced
5

garlic cloves, minced
1 Tbsp

fresh ginger, grated
6

green cardamom pods, smashed lightly
2 lb

chicken pieces
1/2 c

plain yogurt, low and fat free works fine
2

tomatoes, diced
1 tsp

red chili powder (or to taste)
1/2 c

cashews, ground
2 Tbsp

sliced almonds

How To Make kashmiri chicken

1
Saute onion in oil until lightly golden.

2
Add garlic and ginger and cook until all is light brown.
3
Add chicken and cardamom and cook 15-20 minutes over med-high heat.
4
Add yogurt, tomatoes and red chile powder. Cook 20-30 minutes, stirring constantly, over med heat until chicken is cooked through. Remove cardamom pods.
5
Add ground cashews and cook 3 minutes.
6
Put in serving bowl and sprinkle with sliced almonds to serve.
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