KASHMIRI RICE
A delicious rice dish from Northern Indian perfect for a light lunch or supper. Serve with yogurt, raites, chutneys or pickles.
Provided by geetasfoods
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Place the rice in a saucepan with the salt, 900ml/ 1pt water and the Kasmiri paste. Bring to the boil; reduce heat. Cover and simmer for 20 min, stirring occasionally, until the rice is cooked and liquid is absorbed.
- Whilst rice is cooking, heat oil in a frying pan. Add onion; fry over a moderately high heat for 5 mins until softened.
- Add cashews; cook for 2-3 mins until the nuts and onion are golden.
- Transfer rice to a warmed serving dish. Scatter the onions and cashews over the top. Serve
- Also wonderful when used with GeetaÂs Kerai Bhuna Spice & Stir sauce. Simply stir fry the spice mixture with the rice and a teaspoon of oil first until spices coat the rice. Add water and one jar of Geetas Kashmiri paste. Bring to the boil and then follow the instructions as per Kashmiri Rice.
KASHMIRI ROGAN JOSH
Anjum Anand's recipe for this Indian lamb curry is slowly stewed for melt-in-the-mouth meat and a rich, spiced sauce
Provided by Anjum Anand
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 18
Steps:
- Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
- In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
- Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
- Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
- Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.
Nutrition Facts : Calories 640 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.5 milligram of sodium
KASHMIRI CHICKEN
This is one of my favorite ways to prepare chicken. It comes from "Complete Indian Cooking", a cookbook I received as a gift for my wedding. The addition of plain yogurt toward the end of the cooking time gives this a deliciously mild and creamy flavor, which makes a wonderful contrast to all the spices. This is best eaten with some good basmati rice, but plain jasmine rice works too.
Provided by madam x
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the ghee or vegetable oil in a deep, lidded skillet.
- Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
- Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
- Add the chicken pieces and fry until browned.
- Gradually add the yogurt, stirring constantly.
- Cover and cook gently for about 30 minutes.
KASHMIRI CHICKEN CURRY
Kashmiri Chicken Curry, as the name suggests, is a native to Kashmir. This Kashmiri recipe, like all others, is full of authentic spices with a unique Kashmiri twist. The Indian recipe is a delectable non-vegetarian delight and is made by stewing chicken into curry. The curry is infused with flavours of spices and aroma making it a special recipe to serve the guests on special occasions. The chicken pieces are flavoured with spices like cardamom, black peppercorns, bay leaf cinnamon, cloves and peeled green apples, almonds also make way to impart unique taste to the recipe. Follow the recipe guide to know how to make it at home and impress your guests.
Provided by Mearl Fernandes
Categories Non-Vegetarian
Number Of Ingredients 1
Steps:
- Heat the oil in a thick-bottom non-stick wok. , Fry the onions to pink, add the whole spices and cook for 1-2 minutes. , Add the chicken pieces and stir fry for 3-4 mins. , Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chilli powder. , Stir fry for 2-3 minutes. , Beat the yogurt and add it in, stir for another few mins. , Add the apples and chopped coriander, cover and cook for 10-15 minutes. , When the chicken is cooked, transfer to a serving dish, and garnish with toasted almond flakes and chopped coriander leaves. ,
Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
KASHMIRI CURRY CHICKEN
Make and share this Kashmiri Curry Chicken recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
- Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves in oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
- Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.
Nutrition Facts : Calories 561.9, Fat 36.4, SaturatedFat 14.6, Cholesterol 103.5, Sodium 734, Carbohydrate 32, Fiber 2.1, Sugar 26.8, Protein 27.4
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KASHMIRI CHICKEN CURRY RECIPE: HOW TO MAKE KASHMIRI ...
From recipes.timesofindia.com
4.2/5 (4)Total Time 1 hrCategory LunchCalories 354 per serving
- To start with, add raisins and meat masala to a grinder jar and grind them to a fine paste. Next, prepare the marinade by mixing together ginger and garlic paste, chopped tomatoes, hung curd, salt and raisin paste. Mix well all the ingredients and marinate the chicken pieces for an hour.
- After an hour, put a non-stick and deep-bottomed pan on medium flame and heat oil in it. When the oil is hot enough, add the marinated chicken pieces to the pan and fry for 2-5 minutes. Then, add water as per the desired consistency for the curry along with salt and green chilli sauce. Stir to mix all the ingredients well and cook till the chicken is soft and tender.
- Once the chicken is completely cooked, add coconut milk to the pan and cook the chicken for about 5 minutes. Now, prepare the tempering. For the same, take another pan and heat one tablespoon of oil in it. When the oil is hot enough, add mustard seeds, curry leaves, black mustard seeds and dried red chillies. Once the tempering is cooked, pour it on the cooked chicken.
- The Kashmiri chicken curry is cooked, enjoy with paratha or rice, as you like. Do try this recipe, rate it and share it with your loved ones.
KASHMIRI CHICKEN CURRY - CO-OP RECIPES
From coop.co.uk
Cuisine ['Indian']Total Time 1 hr 10 minsCategory ['Dinner', 'Sharing']Calories 580 per serving
- 2. Heat 2 tbsp of the oil in a large nonstick pan or casserole dish over a high heat and fry the chicken in batches until golden brown, about 4-6 mins, then set aside on a plate
- 3. Add the remaining oil to the pan and fry the onion paste over a medium heat for 15 mins, stirring often, until starting to darken
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KASHMIRI FOODIE
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KASHMIRI CHICKEN AND PRAWN CURRY WITH LYCHEES - FOODLE CLUB
From foodleclub.com
5/5 (5)Total Time 1 hrCategory Main CourseCalories 508 per serving
- Heat 1 tablespoon of sunflower oil in a frying pan on a gentle heat, and stirfry the prawns for about 4 minutes until they turn pink and are cooked through. Transfer to a plate and set aside.
- Add the third tablespoon of oil to the pan (if necessary) and fry the onions until they start to turn translucent. This will take about 5 minutes.
KASHMIRI BUTTER CHICKEN RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4.2/5 (4)Servings 4Cuisine Indian RecipesCategory Favourite Chicken Recipes
- Make the Kashmiri garam masala. Heat a dry, heavy-based frying pan over a high heat. Lower the heat to medium, add all the spices but the nutmeg and shake the spices around in the pan for a few seconds until they darken slightly and start to smell aromatic. Tip into a spice grinder or a mortar and grind to a fine powder. Stir in the nutmeg. (Any leftover garam masala will keep, sealed, in a small glass jar, for up to 2 months.)
- Put the onion, garlic, grated ginger, lemon juice, chilli powder if using, paprika, 1 teaspoon of the garam masala and 1 tablespoon oil into a small food processor and blend to a smooth paste, adding a tablespoon or 2 of water, if necessary.
- Heat the remaining oil in a large, deep frying pan or flameproof casserole, add the chicken pieces and fry them over a medium-high heat until lightly browned on both sides. Remove to a plate and set aside. Add the butter and spice paste to the pan and fry for 3-4 minutes until the paste starts to separate from the oil. Add the tomato purée mixed with 250ml water, the salt and sugar. Cover and simmer for 10 minutes.
- Stir the shredded ginger and cream into the sauce, then add the chicken pieces, turning them once or twice to cover them in the sauce. Cover and simmer for 15-20 minutes, stirring now and then, until the chicken is tender and cooked through. Uncover, sprinkle with the remaining garam masala and the chopped coriander and serve with naan bread or basmati rice.
CHICKEN WITH BANANA CURRY SAUCE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
- Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
- Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
RISTA RECIPE (KASHMIRI MEATBALLS IN SAFFRON FLAVOURED RED ...
From linsfood.com
5/5 (34)Category Side Dish, WazwaanCuisine Anglo-Indian, KashmiriCalories 528 per serving
- Place the bones and water in a large saucepan or stockpot and bring to a low boil. Skim off any scum as necessary.
- Place the mince into a large food processor, along with the salt and cardamom. Do this in batches if your food processor isn't big enough.
- If you've got mawal or cockscomb flower, place the flower heads in a bowl and pour half a cup boiling water over them. Leave to soak for 5 minutes. (Get your dry spices ready in the meantime). If you are not using mawal, go to the saffron step below.
- Heat the ghee in a large saucepan or dutch oven on medium-high heat and brown the meatballs. Do this in batches if you have to.
CHICKEN KASHMIRI CURRY RECIPE - MY GOLDEN PEAR
From mygoldenpear.com
Cuisine IndianCategory Main CourseServings 4Total Time 30 mins
- Melt the ghee or butter in a wok. Add the onions, peppercorns, crushed cardamom seeds and cinnamon and fry for about 8 - 10 minutes, stirring occasionally, until the onions are golden.
- Add the ginger, garlic, chilli powder, paprika and salt to taste and fry for a further 2 minutes, stirring occasionally.
KASHMIRI CHICKEN - NISH KITCHEN
From nishkitchen.com
Cuisine IndianTotal Time 35 minsCategory Chicken DishesCalories 850 per serving
- Place cashew nuts in a bowl. Cover with boiling water. Soak for 15 minutes. Drain. Place nuts with enough water in the bowl of a food processor. Process to a smooth paste. Set aside.
- Place raisins in a bowl. Cover with boiling water. Soak for 15 minutes. Drain. Place raisins in the bowl of a food processor. Process to a smooth paste. Set aside.
- Place all the ingredients for the marinade in a bowl. Add a little water to make a smooth paste. Add chicken pieces into the bowl. Coat the chicken in the marinade. Cover and place in refrigerator for at least 30 minutes or overnight if possible.
- Meanwhile heat 2 tbsp oil in a large frying pan. Add chicken in batches and cook until both sides turn golden brown. Remove chicken from pan. Set aside.
18 KASHMIRI FOOD DISHES | LOCAL KASHMIRI CUISINE
From holidify.com
- Rogan Josh. A must try dish for all the Lamb or meat lovers, Rogan Josh, an aromatic lamb dish is one of the signature recipes of Kashmiri cuisine. It was introduced in India with the coming of the Mughals.
- Modur Pulav. Modhur Pulav is the name given to sweetened Kashmiri rice prepared using cinnamon, a little saffron, milk, ghee, sugar, cashew nuts, almonds, green cardamom among several other ingredients.
- Matschgand. Let the aroma of Kashmiri cuisine seduce your taste buds. Again a dish for the meat eaters, go ahead and try Matschgand if you wish to see the gluttony side of your personality!
- Yakhni or Yoghurt Lamb Curry. If you wish to taste an authentic Kashmiri delicacy, then you must taste Yakhni which is lamb cooked in yoghurt based gravy.
- Dum Olav. While most of the Kashmiri cuisine dishes are non-vegetarian, there is something very special prepared with potatoes for the pure veggies. Dum Olav or Dum Aaloo, one of the most famous dishes of Kashmiri food.
- Kashmiri Muji Gaad. Served on festivals and occasions, Kashmir gaad is a dish made up of fish prepared generally with radish or nadur. This dish is an amalgamation of vegetarian and non-vegetarian items as the taste of fish and lotus stem blend together to give it a unique taste while hot spices and herbs add to it's unique yet amazing flavour and aroma.
- Aab Gosht. If you are a mutton lover then you will love Kashmiri food. Mutton is one of the major items used in the everyday food of the Kashmiri people and you can find almost 30 varieties of Mutton dishes in Kashmiri food.
- Goshtaba. A traditional delicacy of Kashmir, Goshatba is minced mutton cooked in flavorful yogurt gravy and spices. This dish is prepared on royal occasions and it indeed has a royal taste and flavour which can tease you appetite to urge for more.
- Lyodur Tschaman. Veggies rejoice! Who said Kashmiri food isn't meant for vegetarians? Here comes another delicacy from the picturesque hills and mountains of Kashmir.
- Momos. Though it's not a dish of Kashmiri origin, momos are one of the super popular things to eat in Kashmir. A Tibetan delicacy, here in Kashmir, they are served in a blend of the original and local influences.
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