A north indian delicate chicken dish is delicious flavoursome quick easy to make. Very tasty, it bring our a whole new taste to a typical chicken curry.
- Prep Time : 15 minutes
- Cook Time : 15 minutes
- Green Cardamon seeds - 8
- Corriander Seeds - 1/2 tsp
- Cummin Seeds - 1/2 tsp
- Cinnamon Stick - 2 Medium
- Black Peppercorns - 8 to 10
- Cloves - 6 to 8
- Hot water - 1 tbsp
- Saffron Threads - 1 tsp
- Ghee -Clarified butter or vegetable oil - 1 1/2 oz
- Large onion - finally chopped
- Ginger/Garlic Paste - 2 tbsp
- Natural Yoghurt - 9 fl.oz
- Skinless, boneless chicken thighs sliced - 6 to 7
- Ground Almonds - 3 tbsp
- Blanched pistachios nuts finely chopped - 2 oz
- Fresh coriander chopped - 2 tbsp
- Fresh mint chopped - 2 tbsp
- Salt to taste
- Almond Flakes - 1 bsp
In a hot pan first dry roast the cardamom seeds over a medium to low heat. Stirring constantly until you can smell the aroma. Immediately take them out onto a dry dish so they don't burn. Repeat this process with coriander, cumin seeds except cinnamon stick. When the spices are cooled grind them to a powder.
Put the saffron threads in a small bowl of hot water and set aside.
In a casserole or a large frying pan, with a lid, melt the clarified butter. Add the onion and cook, stirring occasionally over a medium heat for 5 -8 minutes until the onion becomes a golden brown colour. Add the ginger and garlic paste and continue to stir for further 2 minutes.
Stir in the ground spices and the cinnamon stick. Remove from the heat and add the yoghurt a bit at a time stirring constantly to avoid it curdling. Then return to the heat and continue stirring for a further 2 - 3 minutes until the ghee (clarified butter) separates.
Add the chicken pieces. Bring the mixture to the boil stirring constantly, and then reduce the heat to the lowest setting. Cover and simmer for 20 minutes, occasionally stirring and checking that the mixture is not catching on the base of the pan. If it does, add a little water, just a few drops.
Finally stir the ground pistachios, saffron liquid, half the chopped coriander and all the mint. Salt to taste. Re-cover the pan and continue simmering until the chicken is tender and the sauce has thickened. Sprinkle the remaining coriander and almond flakes.
Serve with steamed rice, Chapattis or Naan and enjoy.
This is a mild aromatic Kashmiri dish. It is delicately flavoured without strong spices. It is a north Indian region dish. Chicken thigh meat is used in this recipe but any pieces of boneless meat is suitable. The mild spices brings out a very authentic taste of the chicken dish.
This is not your typical hot and spicy Indian chicken curry, we at Ranju.co.uk want to tantalise your taste buds. This curry is more tasty then super spicy (hot) and a perfect recipe for people with different spicy pallets, so give it a go with your friends and family and let us know how your curry turned out.
This recipe serves 4 – 6 people.
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