RCI-MT.004.0515.001
Kashmiri Chicken
Ethnicity - Kashmiri, North Indian Type of meal - Party, Lunch, Dinner
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Chicken Drumsticks4 unitSkinned
- Chicken Thighs4 unitSkinned
- 5 oz
- tb Tikka curry Paste4 unit
- tb sunflower oil2 unit
- md Onion1 unitPeeled, Thinly Sliced
- garlic1 clovePeeled and Crushed
- 1 unit
- ts Chopped fresh ginger1 unit
- ts chilli Paste1/2 unit
- tb chicken stock4 unit
- tb ground almonds2 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Combine natural yogurt, tikka curry paste, crushed garlic, chopped fresh ginger, and chilli paste in a bowl to create a marinade. Pat the skinned chicken drumsticks and thighs dry, then coat them thoroughly with the marinade and set aside for 15 minutes.
2
Heat sunflower oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until shimmering. Working in batches if necessary, add the marinated chicken pieces and sear for 2-3 minutes on each side until lightly browned.
5 minutes
3
Remove the browned chicken from the pan and set aside on a plate. Add the thinly sliced onion to the same pan and cook over medium heat for 4-5 minutes, stirring occasionally, until softened and translucent.
5 minutes
4
Stir in the ground cumin and cook for 30 seconds until fragrant. Pour in the chicken stock and deglaze the pan, scraping up any browned bits from the bottom.
5
Return the seared chicken pieces to the pan, nestling them into the liquid. Reduce heat to medium-low, cover with a lid, and simmer gently for 25-30 minutes until the chicken is cooked through and tender.
28 minutes
6
Stir in the ground almonds until fully incorporated and the sauce begins to thicken. Season with salt to taste and simmer uncovered for 2-3 minutes more.
7
Transfer the kashmiri chicken to a serving dish and garnish generously with toasted flaked almonds and fresh flat-leaf parsley. Serve hot.