A typical Kashmiri recipe for chicken.
- a pinch of saffron threads
- 4 tbsps hot water
- 4 garlic cloves peeled
- 1 inch 2.5 cm piece of fresh root ginger, peeled
- 5 oz natural yogurt
- 3 1/2 lb chicken
- 2 tbsp vegetable oil or clarified butter
- 1 large onion sliced into rings
- 1/2 tsp cumin seeds
- 2 inch 5 cm piece of cinnamon stick
- 5 whole cloves
- 2 bay leaves
- 10 cardamom pods bruised
- fresh coriander for garnish
- Soak the saffron in half the hot water for about 5 minutes. Blend the garlic and ginger with the remaining water in a liquidiser to form a paste.
- Stir in the strained saffron water and yogurt and rub this mixture all over the chicken, both inside and out. Leave for 1 hour.
- Heat the oil or clarified butter in a large heavy based saucepan and gently fry the onion until brown. Remove with a slotted spoon, drain on absorbent paper and reserve for garnish.
- Remove chicken from the marinade and wipe off excess yogurt. Reserve marinade.
- Add chicken to the pan and fry on all sides until golden brown. Remove then fry the cumin, cinnamon, cloves, bay leaves and cardamom for 2 minutes until you can smell the aroma.
- Add the marinade, a tbsp at a time, stirring well after each addition.
- Return the chicken to the pan, cover and cook gently for 45 minutes, turning from time to time. Remove chicken and keep warm.
- Increase heat and reduce sauce until thickened. Pour over the chicken and serve garnished with the onion rings and fresh coriander, on a bed of Kashmiri rice.
Calories: 310 kcal
Carbohydrates: 6 g
Protein: 25 g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 98 mg
Sodium: 103 mg
Potassium: 358 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 206 IU
Vitamin C: 5 mg
Calcium: 67 mg
Iron: 2 mg