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Before you jump to Kashmiri Chicken Curry recipe, you may want to read this short interesting healthy tips about Tracking Your Foods: The Right Way to Do It.
When you start a diet one of the most often heard pieces of advice is to keep a food log in which you write down every thing you eat during the day. Keeping your foods log not only helps you see clearly what you are eating, it helps you see what you are not eating. For example, when you keep a food record for a few days you could notice that while you eat lots of fruit, you almost never eat any vegetables. Writing all of it down can help you see precisely which parts of your diet program really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
You ought to be very particular while you write down the things that you are eating. It is just not enough to list salad in your food record. You need to record each of the materials within that salad as well as the type of dressing on it. You should include the quantity of the food you consume. Cereal is just not as beneficial an entry as one cup Honey Nut Cheerios. Dont forget that the more of some thing you take in, the more calories you are going to take in so you need to list out the measurements of what you eat so that you will know just how many calories you take in and will need to burn.
Record your spirits whenever you eat. This helps you to show you whether or not you use food as a response to emotional issues. This may also show you whether or not you gravitate toward certain foods based on your mood. Many people will reach for junk foods if we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this allow you to notice when you reach for precise foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got benefit from reading it, now lets go back to kashmiri chicken curry recipe. To cook kashmiri chicken curry you only need 18 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Kashmiri Chicken Curry:
- Prepare 8 - 10 1 kg of Chicken medium sized pieces .
- Provide 3 of Onions large - chopped.
- Take 1 cup of Tomatoes fresh puree.
- You need 1 tsp of Ginger/Garlic heaped ..
- Get 3 of Potatoes medium sized medium diced.
- Get 4 tbsps of Oil .
- Get 3 1 inchs of Cinnamon sticks.
- Get 2 - 3 of Cardamom Black whole.
- You need 5 - 6 of Cloves whole.
- You need 1 tsp of Cumin seeds heaped lightly crushed in pestle mortar (I dry roast my cumin seeds).
- You need 1 tsp of Coriander seeds heaped lightly crushed in pestle mortar (I dry roast my coriander seeds).
- You need tsp of Chili powder .
- Prepare 1 tsp of Coriander powder .
- Take tsp of Turmeric .
- Get 1 tsp of Salt adjust needed more . to taste.
- Provide 3 cups of Water - ..
- Get tsp of Cumin seeds Roasted crushed for dusting on curry.
- Prepare handful of Coriander for . Fresh chopped garnish.
Instructions to make Kashmiri Chicken Curry:
- On medium heat, warm the oil in a pressure cooker and gently fry the onions. A pressure cooker saves time in breaking down the onions in to a paste. Once the onions are gently browned, add a cup of water and give it a pressure for 5 mins..
- The same can be done without a pressure cooker as well but it will take more than 30 mins. The water is added in intervals to break down the onions. Then it is dried, onions are mashed up and then the process is repeated again till the caramelized onion paste is formed..
- Going back to the pressure cooking: Once the pressure is done, add whole cloves, cinnamon cardamom to the water and onions mixture. Dry the water completely and mash the onions till it becomes a paste..
- Now add chicken, tomato paste, ginger/garlic paste, dried coriander seeds, dried cumin seeds, salt, chili powder, coriander powder turmeric to the onion paste..
- Cook on medium heat for 5-8 mins till the chicken changes its color and the liquid from tomato puree dries up. The oil should separate from the gravy..
- Now add diced potatoes and cook further for 2-3 minutes on medium heat. Dont let the onion paste burn..
- Add 2 cups of water to the mixture. Mix and let it boil on a high heat. Once boiled, reduce the heat to a gentle simmer(cover the pan) and cook for 25 mins till potatoes are thoroughly cooked, curry has thickened and the oil starts floating on the top of the curry. If the curry has thickened too much for your taste then add cup of hot water and let it simmer for 2-3 mins..
- I love to add a dusting of roasted crushed cumin seeds on the curry along with fresh chopped coriander leaves before serving..
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