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LOCATION: Recipes >> Poultry >> Chicken Kashmiri

Print this Recipe    Chicken Kashmiri

2.0 lbs of chicken breast skin removed
1/2 cup yoghurt
1 cup ground onion
1/2 cup ground cashew nut (soak cahew for an hour or more to make grinding
easier)
2 med tomatoes cut into small pieces
1" square of fresh ginger ground
5 -6 cloves of garlic ground
6-7 whole green cardomom
1 tsp (more or less) of cayenne pepper or red chilli pwd
2 tbsp of sliced almonds
2 tbsp of corn oil

Heat the oil, add the ground onion and stir till rose colored. Add
garlic & ginger continue to fry till light brown. Add the cardomom
and chicken cook for about 15 - 20 minutes on medium high flame.
Add yoghurt tomatoes, red chilli pwd. Keep cooking and stirring
constantly for another 20 - 30 minutes or till the chicken is fully
cooked and browned. Add ground cashew and cook for another 3 minutes.

Garnish with almond slivers and serve.

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