Ingredients
-
2
-
1
-
5
-
1
-
6
-
2
-
1/2
-
2
-
1/2 - 1
-
1/2
-
-
-
-
-
Directions
Kashmiri Chicken,Easy and delicious. Not heavy on the spices.,We really enjoyed the end result but I did have some issues with the recipe as written. After step 2 I have golden onion, garlic and ginger. If I added the chicken at that point and continued cooking for 15 – 20 minutes I would have little burnt black bits of onions etc. so I removed them from the pan before putting the chicken in. I did put the cardamon in with the chicken and I won’t do that again because they were burnt little pebbles that I fished out and replaced. Once the meat and onions etc were once again combined I added about a 1/2 cup of broth and then a titch more as the sauce was cooking down to a paste. The taste was worth the effort but I would definitely make the same changes again. Thanks for posting! Made for The bistro Babes ZWT 8
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Steps
|
1
Done
|
1. Saute Onion in Oil Until Lightly Golden. |
|
2
Done
|
2. Add Garlic and Ginger and Cook Until All Is Light Brown. |
|
3
Done
|
3. Add Chicken and Cardamom and Cook 15-20 Minutes Over Med-High Heat. |
|
4
Done
|
4. Add Yogurt, Tomatores and Red Chile Powder. Cook 20-30 Minutes, Stirring Constantly, Over Med Heat Until Chicken Is Cooked Through. Remove Cardamom Pods. |
|
5
Done
|
5. Add Ground Cashews and Cook 3 Minutes. |
|
6
Done
|
6. Put in Serving Bowl and Sprinkle With Sliced Almonds to Serve. |
