Kashmiri Chicken Recipe

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Ingredients of Kashmiri Chicken:

• 500 gm chicken
• 3 tbsp plain yogurt
• 4 tbsp curry paste
• 2 tbsp sunflower oil
• 1 medium onion peeled,thinly sliced
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 tsp fresh ginger paste
• 1/2 tsp chili paste
• 4 tbsp chicken broth
• 2 tbsp ground almonds
• salt to taste

For Garnishing:

• 1/2 cup almonds flaked, toasted
• 1/4 cup  parsley leaves

For Serving:

• 1 cup pulao rice
• pickles, dill

How to make Kashmiri Chicken:

• Slash chicken at intervals and place in a bowl.
• Mix together yogurt and curry paste, then stir into chicken, coating evenly.
• Cover and chill for 1 hour.
• Heat oil in a large pan and fry onion and garlic for 4 to 5 minutes.
• Stir in cumin, ginger and chilli and cook gently for 1 minute.
• Add chicken and fry gently, turning occasionally, for about 10 Stir in any remaining marinade with stock and ground almonds.
• Cover and simmer for 15 minutes, or until chicken is cooked through.
• Add salt to taste.
• Scatter flaked almonds over chicken and garnish with flat-leaf parsley.
• Serve chicken with pulao rice, pickles.
• Kashmiri Chicken is ready to eat!