Thursday, 25 August 2011

Kashmiri Chicken







Kashmiri Chicken

2 tbsp vegetable oil
2 bay leaves
4 cloves
6 green cardamom pods
2 black cardamom pods
2 large shallots, sliced
1 tbsp minced ginger
2 tsp minced garlic
3/4 tsp red chilli powder
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
300ml crushed tomatoes
7 chicken thighs, skinned
salt and sugar, to taste












Heat the oil in a pot and add the bay leaves, cloves, green cardamom and black cardamom. Fry for about 15 seconds.

Add the onion and fry until golden-brown.

Add salt, garlic, ginger, paprika, chilli powder, cumin, coriander and tomatoes. Cook, stirring occasionally, until oil is released from the ingredients - around 10-15 minutes.

Add 200ml of water (or chicken stock) and bring to the boil. Season with salt and sugar.

Add the chicken pieces to the pan and cook, covered, until the chicken is tender and cooked through - around 30-40 minutes.

Remove the lid and add a splash of boiling water if the sauce is looking too thick. If the sauce seems too watery, remove the chicken and cook over a high heat until the volume of liquid has reduced, then add the chicken back to the pot.