Kashmiri Chicken

Kashmiri Chicken is a typical Indian dish which is sweet and quite tasty with crunchy masala. It is a very simple to cook and can be served with roti or nun or rice..
                                                  

Ingredients

Kashmiri Chicken

• 4 tablespoons vegetable oil
• 2 bay leaves4 cloves
• 6 green cardamom pods
• 2 black cardamom pods
• 1 small-medium onion, peeled and sliced
• 1/4 -inch piece fresh ginger, peeled
• 5 garlic cloves, peeled
• salt to taste
• 3/4 teaspoon pure red chile powder, (or paprika or Kashmiri chile powder, for color)
• 1 rounded teaspoon ground cumin
• 1 rounded teaspoon ground coriander
• 3 medium-large tomatoes, pureed
• 1 1/2 pounds chicken pieces, or 4 leg quarters, skinned

Procedure

• Heat the oil in a large nonstick saucepan and add the whole spices; let them splutter (a.k.a. simmer) for 15 seconds.
• Add the onion and cook until translucent, about 5 minutes.Meanwhile, using a blender, make a fine paste of the ginger and garlic with a little water.
• Add to the pan and cook until the excess liquid has evaporated and the paste has fried for 30 seconds.
• Add the salt, powdered spices and tomatoes.
• Cook, stirring occasionally, until oil is released from the masala sauce, around 10–15 minutes.
• Add 3/4 cup water and bring to the boil, then taste and adjust the seasoning.
• Add the chicken pieces and cook, covered, until the chicken is cooked through, around 25 minutes.
• Take off the lid and add a splash of hot water if the gravy has reduced too much or, if necessary, cook off excess liquid over high heat. 
• Serve with rice or roti or nun..

                                                                Happy Cooking .... !