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LOCATION: Recipes >> Poultry >> Kashmiri 01

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Kashmiri Chicken

2.0 lbs of chicken breast skin removed
1/2 cup yoghurt
1 cup ground onion
1/2 cup ground cashew nuts (soak 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 and 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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