Kashmiri Chicken

Name: Kashmiri Chicken
Yield: Serves 4
Cuisine: India
Ingredients: 2 cm (¾ inch) cinnamon stick; 8 peppercorns; ½ teaspoon coriander seeds; ½ teaspoon cumin seeds; 75 g (½ cup) shelled pistachios; 2 tablespoons ghee or oil; 6 cloves; 100 g (⅔ cup) blanched almonds; 4 garlic cloves, finely chopped; 5 cm (2 inch) piece of ginger, finely chopped; 1 onion, finely chopped; ½ teaspoon saffron threads; 125 ml (½ cup) chicken stock; 250 ml (1 cup) thick plain yoghurt; 6 cardamom pods; 1.5 kg (3 lb 5 oz) chicken or chicken pieces

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

This chicken dish, combining nuts and saffron, is delicately flavoured with a creamy sauce. To make the spices more aromatic, it is best to dry-roast them as suggested in the recipe, rather than use ready-ground ones.

Ingredients

1.5 kg (3 lb 5 oz) chicken or chicken pieces
6<

Asia
India
Stew
Spicy
Gluten-free

Method

If using a whole chicken, cut it into eight pieces by removing both legs and cutting between the joint of the drumstick and thigh. Cut down either side of the backbone and remove the backbone. Turn the chicken over and cut through the cartilage down the centre of the breastbone. Remove the skin from the chicken and cut the flesh off the bones. Cut the chicken into bite-sized pieces. (You can re