Chicken Kundou (Kashmiri Style Chicken)

Adapted from Pan American's Round the World Cookbook. Posted for ZWT6. This recipe comes from Kashmir, a region of the Indian subcontinent that is claimed by both India and Pakistan. The original says you can substitute 1 teaspoon powdered ginger for the fresh, but I don't recommend this.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
Nutrition Information
3
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ingredients
- 1⁄4 lb butter
- 4 onions, sliced
- fresh ginger, chopped (one-inch piece)
- 2 garlic cloves, minced
- 1⁄4 teaspoon cayenne
- 1 1⁄2 cups buttermilk
- 2 tomatoes, chopped
- 1⁄4 cup ground almonds
- 1⁄4 cup ground cashews
- 2 whole chickens, cut in pieces (3 1/2 pounds each)
- 2 teaspoons salt
- 1⁄2 cup heavy cream
directions
- Melt butter in a large saucepan.
- Add onions and saute for 10 minutes, stirring frequently.
- Add ginger, garlic and cayenne.
- Cook over low heat for 5 minutes, stirring occasionally.
- Add buttermilk and tomatoes.
- Cook over low heat for 10 minutes.
- Add nuts, chicken and salt.
- Cook over low heat for 1 hour, or until chicken is tender.
- Pour cream over chicken and stir well.
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@Chocolatl
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@Chocolatl
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"Adapted from Pan American's Round the World Cookbook. Posted for ZWT6. This recipe comes from Kashmir, a region of the Indian subcontinent that is claimed by both India and Pakistan. The original says you can substitute 1 teaspoon powdered ginger for the fresh, but I don't recommend this."
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An easy, flavorful, chicken dish. The texture of the nuts didn't quite work for me with the rest of the dish. Perhaps they would have been better more finely ground. I would also reduce the salt, since there's plenty of flavor in the other ingredients. I had some chilled from the refrigerator for lunch the next day, which wasn't quite as good as heated, but plenty good for leftovers.