Tuesday, February 17, 2015

Kashmiri Murg Masala ~ Kashmiri Chicken Curry

Kashmiri Cuisine is based on the ancient traditions of the north east Asian Kashmir area. The Rigveda mentions the meat eating traditions of this area while the ancient Kashmiri epic, the Nilamat Purana records that Kashmiris were heavy meat eaters. The most notable ingredient in todays Kashmiri Cuisine is Mutton.  Kashmiri Murg Masala or Kashmiri Chicken Curry is a mild, sweet , rich and creamy chicken curry. Chicken cooked in Onion and tomato paste with Cashew and Almonds paste makes this curry very rich. Adding Little garam masala gives  very little spiciness too. I served this Rich Gravy curry with home made Rumali roti. This delicious gravy goes well with any biryani, pulao or any kind of  rotis , parathas , naan and kulchas. Click here for the Rumali roti recipe. Here goes the recipe for Kashmiri Murg Masala......
                                       

We need:


Chicken  1 pound / half kg
Onion 1 large
Tomato 1 medium
Green chilies 3
Ginger Garlic paste 1 spoon
Cashew nuts 1/4 cup
Almonds 1/4 cup
Chopped cilantro 1 /2 cup
Garam masala 1 spoon
Chili powder 2 spoons
Salt to taste
Turmeric powder 1/2 spoon
Coriander powder 1/2 spoon
Milk 1/4 cup
Oil  1/4 cup


Method:


Soak cashew nuts and almonds in hot water for 15 to 20 minutes.
Then make a smooth paste with almonds and cashew nuts together.
I used whole chicken here, you can take just  chicken breast or thigh too.
Cut chicken into medium to small pieces.
Wash thoroughly and  keep aside.
In a large cooking pan or cooker heat oil and add chopped onion  or onion paste.
Saute for a minute and add  turmeric powder, slit green chilies and ginger garlic paste.
Cook for a 3 to 4 minutes are till onion turns light brown.
Now add chopped tomato or tomato paste.
Mix well and cook till tomato becomes soft and leaves oil.
Now add chicken pieces, salt, coriander powder and chili powder.
Mix well and cook on high flame for about 5 to 6 minutes.
Now add cashew and almond paste and mix it well.
Add 1 cup water and garam masala ,  let it cook further for another 3 to 4 minutes. 
Finally add  chopped cilantro and serve hot.
Can be served with any veg or non veg pulao.
Goes well with roti, chapatti, naan or kulcha.
I have served this yummy Kashmiri chicken with home made rumali roti.

                                        
 
 

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