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Kashmiri Chicken

serves 4


 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 cardamom and chicken cook for about 15 - 20 minutes on medium high flame. Add yoghurt tomatoes, red chilli powder. 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.

*** Read The Review Given By Times Of India

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                                              Last modified: October 17, 2003