Sunday, March 21, 2010

Kashmiri White Chicken Curry



- Chicken – 1/2 kg (8-9 medium sized pieces)
- Cinnamon sticks – 6-7 , 1″ long pieces
- Cardamon – 5-6 green ones (though the recipe demanded the black ones, but I didnt have any)
- Curd – one whole bowl made of 500ml milk – beaten to a smooth texture
- Turmeric/Haldi – a pinch
- Salt to taste
- Sugar – 2 tsp
- Green Chillies – 2-3 slit
- Fresh Coriander Leaves – chopped
- Mustard Oil – 2 tbsp


1. Clean the chicken pieces

2. In a wok, take water.

Add a pinch of turmeric, cinnamon sticks, cardamoms and the chicken pieces. Cover the wok and bring to a boil on low flame.

3. Boil until the chicken is just tender.

4. In a wok take mustard oil and heat it.
When the oil is warm add cardamoms and the chicken pieces.
Lightly fry the chicken.

5. After the chicken is lightly fried, add curd paste mixed with turmeric, little bit of sugar and salt. Let the gravy comen to a boil and thicken. Check for salt and sugar

6. When the gravy thickens, add finely chopped coriander leaves.

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