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Recipe - Kashmiri Chicken

Kashmiri Chicken

Pair with Villa Bellangelo - 2011 Semi-Dry Riesling

Prep: 20 min. Cook: 30 min.     Yield: 4 Servings


  • 4 tablespoons ghee or 4 tablespoons vegetable oil
  • 3 large onions, finely sliced
  • 10 peppercorns
  • 10 cardamoms
  • 2 inches cinnamon sticks
  • 2 inches fresh ginger root, chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chili powder
  • 2 teaspoons paprika
  • 3 lbs skinless chicken pieces (I like boneless, skinless thighs)
  • 1 cup plain yogurt
  • salt


    • 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.

    Originally published at http://www.food.com/recipe/kashmiri-chicken-42029