kashmiri chicken
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.
prep time
10 Min
cook time
50 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 tablespoons vegetable oil
- 1 cup onion, diced
- 5 - garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 6 - green cardamom pods, smashed lightly
- 2 pounds chicken pieces
- 1/2 cup plain yogurt, low and fat free works fine
- 2 - tomatoes, diced
- 1 teaspoon red chili powder (or to taste)
- 1/2 cup cashews, ground
- 2 tablespoons sliced almonds
How To Make kashmiri chicken
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Step 1Saute onion in oil until lightly golden.
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Step 2Add garlic and ginger and cook until all is light brown.
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Step 3Add chicken and cardamom and cook 15-20 minutes over med-high heat.
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Step 4Add yogurt, tomatoes and red chile powder. Cook 20-30 minutes, stirring constantly, over med heat until chicken is cooked through. Remove cardamom pods.
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Step 5Add ground cashews and cook 3 minutes.
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Step 6Put in serving bowl and sprinkle with sliced almonds to serve.
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