A chicken preparation sans onions, ginger, garlic???!!! I almost shook my head in disbelief!
But my cousin, who had learned this from an authentic Kashmiri, reiterated that, the recipe was exactly so....
So when I was cleaning the chicken and readying it for cooking, I took half of the 1kg pack and with some trepidation (anticipating a complete faux pas) got down to making the onion-garlic-ginger-less KASHMIRI CHICKEN. SD was warned in advace to hope for the best but be prepared for the worst....
Well....Thank God! The end result was a refreshingly non-spicy, light preparation with a lovely flavour of cinnamon, cardamom in a tangy curd based gravy. The oil was a bit more, but that's my fault....oil needed to be used sparingly-I'll keep that in mind next time...But all in all a nice and light preparation-perfect for a summer afternoon!
Ingredients : What I used
- 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 (I had used more but next time this is the quantity I'll use)
Procedure :
1. Clean the chicken pieces
2. In a wok, take water.
But my cousin, who had learned this from an authentic Kashmiri, reiterated that, the recipe was exactly so....
So when I was cleaning the chicken and readying it for cooking, I took half of the 1kg pack and with some trepidation (anticipating a complete faux pas) got down to making the onion-garlic-ginger-less KASHMIRI CHICKEN. SD was warned in advace to hope for the best but be prepared for the worst....
Well....Thank God! The end result was a refreshingly non-spicy, light preparation with a lovely flavour of cinnamon, cardamom in a tangy curd based gravy. The oil was a bit more, but that's my fault....oil needed to be used sparingly-I'll keep that in mind next time...But all in all a nice and light preparation-perfect for a summer afternoon!
Ingredients : What I used
- 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 (I had used more but next time this is the quantity I'll use)
Procedure :
1. Clean the chicken pieces2. 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 sugar6. When the gravy thickens, add finely chopped coriander leaves.
Eat with hot white rice! This dish is my entry to 'The Potluck-Chicken' hosted by Viki of Viki's Kitchen. 
The logo of the event is
The logo of the event is
15 comments:
Just my kind of cooking ... uncomplicated. :-) I find green cardamoms extra flavourful. Lovely dish Sarmishtha ( that's your name ... right? ) :-)
@Sharmila-Thanks!
Yes, I'm Sharmistha [just an 'H' displaced from here to there ;))]
Though I cook with lot of masalas, deep inside heart I wish for curries like this. Will try it very soon. Thanks for sending this to the event. I am sure it will become a hit in every chicken lover's house.
wow...sounds absolutely delightful....next on my have-to-try list....
few weeks back I tried Kerala chicken stew -recipe from a fellow blogger....it came out quite good...though not exactly the taste I remembered from my visit to Cochin, but pretty near!!!!
SGD,i loved your way of presentation of each dish and will try out these chiken for sure. one question, how do u add "you might like to read "these links....
@Viki-Thanks for stopping by!
I love less-spicy home food...for the occasional eating out, moderately spicy is ok for me!!
@Koel-Was missing you on my blog! Glad to 'see' you back! Kerala chicken stew sounds interesting...which blog..let me know pl.
@Sapnu Anu-Welcome to my blog! And thanks so much for you kind words...
Reg. the links, just see, on the right of the "you might like to read..." is a hyperlink named "LINK WITHIN".
Click on it....and follow the instructions, you'll get it too on your blog
Thanks a lot for your comment.
This dish is delicious and I will definitely try it out.I love chicken very much.Your way of presentation and the pictures which you have given step by step is appreciable.
Eta onek ta chicken stu( spelling?)er moto.. ota te ada chara kichui daay na.
@Babli- So glad that you liked it!
@HR-Chicken stew te ginger, garlic, black pepper, shob i to dei aami!
Chicken stew peyaj to daan na ... actual stew te garlic o daay na... amra to shawb khbari i customized kore ni.. na hole chow min o bhejhe khai amra Indian style e..,
@HR-Eta Indian , Continental bole na...I dont think garlic was taboo in a stew...
Stew er , for that matter, kono sacrosanct recipe, achhe bole to jaani na
Onion, garlic, paprika, beef, vegetables, potatoes etc etc are the various things which may/may not be a part of the stewing process...
tired of comments like "It's a present. " or buy antibiotics online. Then write to me at icq 75949683256...
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Dear Sharmistha
Bhapa chingdi khabar ag-e eta chokhe Pod-e gelo!! Darun dish ...but bit less kashmiri , to the extend that most kashmiri dishes will have Hing, dry ginger powder and some times mouri guro...but I will try this one... normal Kashmiri dishes are very monotonous as they use the same spicing. Now going to Bhapa chingDi..
Bhalo theko
@UG da- Didnt know about these characteristic features of Kashmiri cuisine. This dish is regularly prepared by my cousin and I got the recipe from her. It was taught to her by a kashmiri friend...
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