Saturday, 18 February 2012

Kokur Yakhni (Kashmiri Spice System) - made on 18th Feb, 2012

What did I use:
8 medium pieces (about 800  grams) of chicken
1  cups water
2  cup(s) yoghurt beaten
1  teaspoon(s) each of cumin seeds and hot spice mix (garam masala) powder
1  teaspoon(s) each of dry ginger powder and cinnamon powder
2  teaspoon(s) fennel seed (saunf) powder
2  green cardamoms powdered
2  each of red chillies and cloves
2  tablespoons oil
salt to taste 

How did I Cook:
Heat the oil in a heavy-bottomed pan.
Add the cumin seeds and let them crackle.
Now add the chicken pieces and saute on a medium level for about 4 minutes or till it leaves the fat.
Add the salt, red chillies, fennel seed and the dry ginger powders. Fry for a few seconds.
Now add the cloves, cardamom powder and fry for a few more seconds. Reduce the heat and add the beaten yoghurt. Stir well and add the water. Keep stirring till it starts boiling.
Cover and cook on low level for another 20 minutes or till the chicken pieces are well cooked.
Sprinkle the hot spice mix, the cinnamon powder and keep tightly covered for a while to trap the aroma within.

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