Indian Kashmiri Chicken
Ingredients
| 3lbs mixed boneless skinless chicken meat (light and dark) | ||
| 4 tbs ghee (clarified butter) | ||
| 3 large onions, finely sliced | ||
| kosher salt and black pepper to taste | ||
| 10 cardamom seeds, crushed | ||
| 1 (3 inch) cinnamon stick | ||
| 1 (2 inch) piece of fresh ginger, grated | ||
| 4 garlic cloves, minced | ||
| 2 tsp chili powder | ||
| 1 hot green or red pepper, seeded and chopped | ||
| 2 tsp turmeric | ||
| 2 tsp paprika | ||
| 1 cup plain Greek yogurt | ||
| 1/2 cup dry white wine |
- Rinse the chicken, pat dry and set aside.
- Heat the ghee in a large skillet with a lid.
- Add the onions, black pepper, cardamom and cinnamon and cook until the onions are golden. About 10 minutes.
- Add the ginger, garlic, hot pepper, chili powder, turmeric, paprika and salt, and cook for 2 minutes, stirring occasionally.
- Add the chicken pieces and cook until nicely browned, stirring often.
- In a medium bowl, combine the yogurt and wine and mix well.
- Reduce heat to low and gradually add the yogurt mix to the skillet, stirring constantly until fully incorporated.
- Reduce heat, cover and simmer for about 30 minutes.
- Serve with Basmati rice.
No Comments