Tuesday, 30 August 2016

kashmiri chicken & chicken in cashew nut gravy

*KASHMIRI CHICKEN*

☆ 1 chicken cut into pieces 
☆ ¼  cup ghee
☆ 1 teaspoon salt
☆ 2 teaspoon crushed dry dhania seeds
☆ 1 teaspoon whole jeero
☆ ½ tin coconut milk
☆ 1 teaspoon tandoori masala A few whole elachi, cloves, whole peppercorn
*1 teaspoon ginger garlic 
Garnish
125 ML of chopped almonds
Cashew nuts
Pastashios
2 tablespoon sultanas

*METHOD*
Marinate chicken in the Ingredients marked with an * for a few hours
Heat ghee in a pot and braise the elachi. Cloves and pepper corns in until an aroma arises, then add in chicken, braise it for a minute and ten lower the heat.
Add a little water to the chicken if necessary.
When the chicken is almost done , add tomato puree and coconut milk,  simmer gently till chicken is done.
In a little extra ghee fry the nuts and sultanas when latter swells up add over chicken enjoy

*CHICKEN IN A CASHEW NUT GRAVY*

*Ingredients*

● 1 chicken  cut into  pieces
○ 1 medium onion
○ 3-4 green chillies
○ 4-5 cloves of garlic
○ ¼  piece of ginger
○ 1 tsp jeera seeds
○ 1 large pepper red/green
○ 1 cup yoghurt beaten
○ ½ cup cashewnut  paste
○ 1 tbsp jeera powder
○ 1 tbsp dhunia powder
○ 1½ tsp kashmiri red chilli powder
● 1 tsp garam masala
● Salt to taste
● Freshly chopped dhunia  for garnishing
● 1 tbsp oil
●  ¼  cup ghee
Method for Cashew Nut Paste
Raw Cashew Nuts – 150 grams
Water – 100 ml

Boil Cashew Nuts in Water for 20 minutes.
Drain and run through cold Water (also known as cold wash)
Grind to a smooth paste with 100 ml Water.
Makes
250 grams = 1 cup of cashew nut paste
Use:
Can be stored in the fridge for 4-6 days or frozen up-to a month.

*Method*
● Grind onions, chillies, ginger and garlic to a smooth paste.
● In a bowl take the ground paste, mix into it half of the beaten yoghurt, half of cashewnut paste, ½ tbsp each dhunia and jeera powder,  kashmiri red chilli powder and salt. Mix it well and marinate the chicken pieces in it for 5-6 hours.
● In a thick bottomed pan, heat a tbsp of oil, add jeera seeds and let it sizzle. Mix in marinated chicken and cook it on medium heat for 15 minutes be careful not to burn spices add a little water if necessary .
● Add remaining yoghurt, remaining cashewnut paste and remaining jeera and dhunia powder,  let it cook on a low heat for 10 minutes.
● Meanwhile in a small pan, heat ghee, add chopped pepper and fry it for around 2 minutes.
● Pour the ghee along with fried pepper in the cooked chicken, sprinkle garam masala powder and saute it well for a 5 minutes.
● Serve hot garnished with chopped coriander leaves.
*Serve with rice or rotis*



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