Kashmiri Chicken

by Kiran on April 15, 2016 · 12 comments

in Chicken, Entree, Indian, Lunch/Dinner

Staying away and afar from family is so tough. I am talking about thousands of miles apart, separated by a couple of continents. Not dramatic enough?

Let’s see… How about when I say it takes me almost 30 hours of flights and transit to be back home?

Ugh.

Kashmiri Chicken | @KiranTarun http://kirantarun.com/food
One of many ways to keep in touch is either via Skype or FaceTime. This is where we are super thankful for all the technology in this day and age.

But sometimes, technology can reveal frustrating details. Especially when we video chat and they are having a super sumptuous meal whilst I am having a super lame bowl of boring oatmeal.

UNFAIR!

Kashmiri Chicken | @KiranTarun http://kirantarun.com/food
Mom’s dinner table with the most comforting foods I could literally salivate just thinking about it. And my breakfast table? Let’s just say, it’s super frustrating.

Fret not, because technology can also be motivating. All the drooling and frustration lasts only for a few minutes before I quickly rustle up some ingredients and make a super delicious and comforting lunch.

Take that for motivation! Hopefully mom didn’t rustle up anymore drool worthy foods. For now, let them drool 😀

Kashmiri Chicken | @KiranTarun http://kirantarun.com/food

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Serves 4

Ingredients:

  • a little over 1 lbs chicken breasts, boneless and skinless
  • 1/4 cup thick / hung yogurt
  • 1/4 cup pistachios, shelled and skinned
  • 1/4 cup almonds, skinned
  • a bowl of hot water
  • 4 tbsp warm water
  • 2 heaping tbsp ghee
  • 1 cinnamon stick
  • 8 cloves
  • 1 large onion, diced finely
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1.5 tsp coriander powder
  • 1.5 tsp cumin powder
  • 1/2 tsp green cardamom powder
  • 1/2 tsp black pepper
  • 3/4 tsp salt
  • 1/4 tsp saffron threads, crushed

garnish:

  • 2 tsp of finely chopped coriander leaves
  • 2 tsp of finely chopped fresh mint
  • pistachio and almonds
  • tiny pinch of crushed saffron

Directions:

  1. Slice chicken breasts into desired size, add into a bowl. Coat meat with thick yogurt. Set aside.
  2. Add pistachios and almonds into a bowl with hot water. Set aside for 15 minutes to soften.
  3. Meantime, heat a large non-stick saucepan (kadhai) on medium. Add ghee and wait to heat before adding cinnamon stick and cloves.
  4. After 15 seconds, add in diced onions and cook until onions begins to soften and browned ever so slightly. This should take anywhere from 5 to 8 minutes. Do not burn or over-brown the onions.
  5. Throw in ginger-garlic paste and cook for another minute or until fragrant.
  6. Lower heat to medium-low, and toss in all the spice powders (coriander, cumin, green cardamom). Cook gently and stir for 2 to 3 minutes to avoid burning the spices.
  7. Dump in marinated chicken breasts. Evenly coat chicken pieces with spices. Cook on gentle heat for a few minutes to avoid yogurt from splitting. Sprinkle in salt, black pepper and crushed saffron threads. Cook for 5 minutes or until oil begins to separates on the sides.
  8. Drain soften pistachios and almonds. Add into a small food processor with 4 tbsp of warm water. Pulse until a thick and grainy paste forms.
  9. Increase heat to medium-high and add in nut paste a little at a time. Keep stirring in between until sauce begins to thicken.
  10. Lower heat to medium, put on a lid and cook chicken for 15 minutes. Stir in between.
  11. Once chicken is cooked and sauce is thicken to desired liking, remove from heat and sprinkle in finely chopped coriander leaves and mint.
  12. Garnish to your hearts desire and serve kashmiri chicken with basmati rice and garlic naan. Do it!

 

Kashmiri Chicken | @KiranTarun http://kirantarun.com/food
Now it’s the family’s turn to drool like crazy 😀 Off to rustle up these leftovers with more naan. Garlic to be exact and it’s already a good start to a weekend.

What is your favorite family meals or recipes?

 

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{ 12 comments… read them below or add one }

1 Rosa April 15, 2016 at 11:35 AM

A scrumptious looking dish! I love that kind of food. Totally up my street.

Cheers,

Rosa
Rosa recently posted..CELEBRATE EASTER WITH A TRADITIONAL BRITISH DELICACY: SIMNEL CAKE

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2 Kiran April 22, 2016 at 6:37 PM

Hi Rosa — it’s pretty simple to make, with rich flavors.

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3 Angie@Angie's Recipes April 15, 2016 at 1:13 PM

A comforting and delicious meal. Love the flatbread too.
Have a wonderful weekend!
Angie
Angie@Angie’s Recipes recently posted..Overnight Spelt Einkorn Bread

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4 Kiran April 22, 2016 at 6:38 PM

Thanks Angie. It truly is a comforting meal 🙂 You too, have a great weekend!

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5 Tania| My Kitchen Stories April 15, 2016 at 6:31 PM

This looks delicious and I have plans to make this. I just love yoghurt based recipes.
Tania| My Kitchen Stories recently posted..No Bake Lemon Cheesecake

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6 Kiran April 22, 2016 at 6:39 PM

Yes please!! Let me know how it tastes, Tania 🙂

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7 Shumaila April 19, 2016 at 12:00 AM

I was just thinking the other day how it sucks that family is so far away. This chicken curry looks great, and glad you got tempted by your mom’s dinner table to make this and share this with all of us 🙂
Shumaila recently posted..Smashed Roasted Garlic Potatoes and Eating in the Middle

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8 Kiran April 22, 2016 at 6:43 PM

Shumaila — I know! It isn’t rosy all the time and people need to get that living abroad, has it’s share of obstacles too.

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9 John/Kitchen Riffs April 19, 2016 at 8:47 PM

It’s always good to make your family drool! Skype is great, isn’t it? Shrinks distances, although as you point out it’s not really the same as being there. Anyway, this looks wonderful. Count me as one of the droolers. 🙂
John/Kitchen Riffs recently posted..Indian Carrot Salad with Mustard Seeds

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10 Kiran April 22, 2016 at 6:52 PM

Oh totally! From afar 😉

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11 Raymund April 28, 2016 at 5:57 AM

This looks like a really nice chicken dish! Something I need to try soon
Raymund recently posted..Briam

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12 Nuzhat April 5, 2017 at 2:52 AM

Kashmiri foods are my favorite, I like Kashmiri chicken, Kashmiri seekh kabab and Kashmiri chai the most.

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