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KASHMIRI CHICKEN

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Ingerdients:

1: chicken 1 kg (cut in 12 pieces)

2: bell peppers 2 small (cut in small pieces)

3: onion 1 large (grind to a paste)

4: tomatoes 2 (sliced)

5: milk 1/2 cup

6: ginger 1 inch (jullin)

7: red chilli powder 1 tsp

8: turmeric 1/4 tsp

9: salt 1 tsp

10: ginger & garlic paste 2 tsp

11: desiccated coconut 2 tbsp

12: thick greek yogurt 1/2 cup

13: fried onions 1/2 cup

14: mint 10 leaves

15: coriander 1/4 cup

16: oil 1/2 cup

Kashmiri Chicken

Recipe:

1: heat oil add onion paste, ginger & garlic paste and fry for 5 to 10 minutes on high flame.

2: then add tomatoes, coconut, salt, red chilli powder, turmeric, yogurt mix and cook till the tomatoes are cooked and the oil comes on the surface, on high flame.

3: now add the chicken and fry it in the masala till changes colour on high flame, then add water 1/2 cup, wait for a boil on high flame, then cover and cook on low to medium flame till the oil comes on surface.

4: add fried onion, milk, bell pepper, ginger mix and simmer for 5 minutes, on low flame.

5: now add mint, coriander mix well.

6: serve hot with naan, roti.

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