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    You are in: Home / Recipes / Kashmiri Chicken Recipe
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    Kashmiri Chicken

    Kashmiri Chicken. Photo by K9 Owned

    1/2 Photos of Kashmiri Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Pesto lover's Note:

    Easy and delicious. Not heavy on the spices.

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    Units: US | Metric


    1. 1
      1. Saute onion in oil until lightly golden.
    2. 2
      2. Add garlic and ginger and cook until all is light brown.
    3. 3
      3. Add chicken and cardamom and cook 15-20 minutes over med-high heat.
    4. 4
      4. Add yogurt, tomatores and red chile powder. Cook 20-30 minutes, stirring constantly, over med heat until chicken is cooked through. Remove cardamom pods.
    5. 5
      5. Add ground cashews and cook 3 minutes.
    6. 6
      6. Put in serving bowl and sprinkle with sliced almonds to serve.

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    Ratings & Reviews:

    • on August 21, 2012


      We really enjoyed the end result but I did have some issues with the recipe as written. After step 2 I have golden onion, garlic and ginger. If I added the chicken at that point and continued cooking for 15 - 20 minutes I would have little burnt black bits of onions etc. so I removed them from the pan before putting the chicken in. I did put the cardamon in with the chicken and I won't do that again because they were burnt little pebbles that I fished out and replaced. Once the meat and onions etc were once again combined I added about a 1/2 cup of broth and then a titch more as the sauce was cooking down to a paste. The taste was worth the effort but I would definitely make the same changes again. Thanks for posting! Made for The bistro Babes ZWT 8

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    • on August 16, 2012


      This was really flavorful and rich tasting for only 350 calories (I still used fat free yogurt). The spices used in small amounts give a well rounded flavor profile with the heat so often present in Indian cuisine. Being simply made in one pan is another plus. I do have to say that I needed to add some liquid, chicken broth is what I chose, shortly after putting the yogurt in. Perhaps it was the thick yogurt that I use but there was no way that it was going to cook for 20 mins without being burnt to a cinder. By the time the 20 mins was up it had all cooked down to great sauce. Made for ZWT 8.

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    Nutritional Facts for Kashmiri Chicken

    Serving Size: 1 (201 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 350.0
    Calories from Fat 229
    Total Fat 25.4 g
    Saturated Fat 6.1 g
    Cholesterol 71.6 mg
    Sodium 154.2 mg
    Total Carbohydrate 10.3 g
    Dietary Fiber 1.6 g
    Sugars 3.8 g
    Protein 20.8 g

    The following items or measurements are not included:

    green cardamom pods

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