Kashmiri chicken with lotus stems (Kokur Nadur) recipe
ingredients
1 kg (2.2 lb) Chicken broiler, washed, cut into 8 pieces
1 kg (2.2 lb) Lotus stems (kamal kakri), medium-sized
1 cup (200 ml) 7 fl oz Vegetable oil for frying
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 1/2 tsp (3 g) Red chilli powder
1 1/2 cups (375 ml) l2 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
3 tsp (6 g) Aniseed (saunf) powder
Salt to taste
a pinch Asafoetida (hing)
4 Cloves (laung)
2 Black cardamom (badi elaichi), crushed
2 Bay leaves (tej patta)
1/4 tsp Tikki masala, crushed
1 kg (2.2 lb) Lotus stems (kamal kakri), medium-sized
1 cup (200 ml) 7 fl oz Vegetable oil for frying
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 1/2 tsp (3 g) Red chilli powder
1 1/2 cups (375 ml) l2 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
3 tsp (6 g) Aniseed (saunf) powder
Salt to taste
a pinch Asafoetida (hing)
4 Cloves (laung)
2 Black cardamom (badi elaichi), crushed
2 Bay leaves (tej patta)
1/4 tsp Tikki masala, crushed
method
1. Wash, peel and cut the lotus stems into 2 inch cylindrical pieces. Wash well to remove all traces of mud. Keep aside to drain.
2. Heat the oil in a deep pan. Fry the chicken to a golden brown and keep aside. Fry the lotus stems in the same oil till golden brown. Keep aside.
3. Heat 4 tbsp oil in a heavy-bottomed pan. Add red chilli powder mixed with a little water. Stir for a few seconds; add water and bring the mixture to the boil.
4. Add the chicken, lotus stems and all the remaining ingredients except tikki masala. Cook for 10 - 15 minutes on high heat. When the gravy thickens, add tikki masala and cook further for 1 -2 minutes, stirring gently. Serve hot.
2. Heat the oil in a deep pan. Fry the chicken to a golden brown and keep aside. Fry the lotus stems in the same oil till golden brown. Keep aside.
3. Heat 4 tbsp oil in a heavy-bottomed pan. Add red chilli powder mixed with a little water. Stir for a few seconds; add water and bring the mixture to the boil.
4. Add the chicken, lotus stems and all the remaining ingredients except tikki masala. Cook for 10 - 15 minutes on high heat. When the gravy thickens, add tikki masala and cook further for 1 -2 minutes, stirring gently. Serve hot.
serving amount
serves: 4-6
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