Kashmir, the heaven on earth as it’s also called because of the natural beauty is equally famous for its food. The famous rogan josh, pilaf/pulav and the list goes on. The most notable ingredient is the meat. They are very particular about marinating and seasoning the meat to ensure the best of taste. A Kashmiri friend of mine had long told me about the secret to ensure the best taste is to dry roast the spices than use the store-brought ground spices which I follow till date.
Over to the recipe, this delicately flavored creamy curry with nuts and saffron is sure a must try. The best part was dry roasting the spices as said above. It just fills your house with a wonderful aroma.
You need –
- Chicken – 1/2 kilo, cut into bite medium pieces
- Cardamom pods – 3 nos
- Coriander seeds – 1 teaspoon
- Cumin seeds – 1/4 teaspoon
- cinnamon stick – 1 cms
- Clove – 1
- Pepper powder – 1/2 teaspoon
- Onion – 1, finely chopped
- garlic & ginger paste – 2 teaspoons
- Green chili – 1. slit
- Blanched almonds – 1/3 cup
- Shelled pistachios – 1/4 cup
- Thick yogurt – 1/2 cup
- Saffron threads – 1/4 teaspoon, soaked in 2 teaspoons of hot water
- Chicken stock – 1/4 cup
- Oil – 1 tablespoon
- Salt to taste
How to –
Dry roast the whole spices (Coriander seeds, Cumin seeds, cinnamon stick, clove) till fragrant. Blend into a fine powder. Set aside. Ground the almonds and pistachios in the blender and set aside.
Heat oil in a pan and cook the onions till golden brown. Add the garlic-garlic paste, green chili and the chicken pieces and fry for 4-5 minutes. Add the spice powder and mix well. Add the stock, salt to taste and simmer covered for 15- 20 minutes.
Stir in the ground almonds and pistachios onto the yogurt and add this to the chicken. Tip in the saffron too. Reduce the heat and simmer uncovered for 10 minutes or till chicken has cooked through.
Serve with Rice or any Indian flat bread.
