“This recipe comes from the Kashmiri region of India.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak whole, dry chilies in water for 15 to 20 minutes. Puree to a fine paste with little water.
  2. Heat oil in a heavy bottom pan. Once oil is hot, saute cardamom pods and cloves until fragrant. Add bay leaves, onions and fry till brown.
  3. Add chicken and salt. Saute until chicken is nicely browned.
  4. Add fennel, ginger powder and the prepared red chilli paste. Saute for 1 to 2 minutes.
  5. Add 1 cup of water. Lower heat, cover and simmer for about 15 minutes or until the chicken turns tender and a thick gravy remains. Right before serving, add garam masala and stir.
  6. Serve hot over rice.

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