Monday, May 31, 2010

Kashmiri Chicken


100 gm butter
3 large onions - finely sliced
10 peppercorns
10 cardamons
5 cm piece cinnamon stick
5 cm piece ginger root - chopped
2 cloves garlic - finely chopped
1 tsp chili powder
2 tsp paprika
1.5 kg chicken pieces - skinned
250 gm natural yogurt


Melt the butter in a deep, lidded frying pan or wok.  Add the onions, peppercorns, cardamons and cinnamon, fry until the onions are golden.

Add the ginger, garlic, chili powder, paprika and salt to taste and fry for another 2 minutes, stirring occasionally.

Add the chicken pieces and fry until browned.  Gradually add the yogurt, stirring constantly.  Cover and cook for about 30 minutes.

Serves hot.

Serves 6

Source:  Kitchen Library Oriental Cookbook

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