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

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<

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of