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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Chicken breasts(skin removed) - 2 lb
- Yoghurt/curd - 1/2 cup
- Onion(ground) - 1 cup
- Cashew nuts(soak cashews for an hour or more to make grinding easier, ground) - 1/2 cup
- Tomato(cut into small pieces, medium) - 2 nos
- Fresh ginger(ground) - 1" square
- garlic(ground) - 5 -
- Whole green cardamom(Elakka) - 6 -
- Cayenne pepper or red chilly powder - 1 tsp
- Almonds(sliced)(Badam) - 2 tbsp
- Corn oil - 2 tbsp
Ingredients
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Instructions
- Heat oil in a pan or a kadai.
- Add the ground onion and stir, till rose colored.
- Add garlic & ginger and continue to fry, till light brown.
- Add cardamom and chicken and cook for about 15 - 20 mins on medium high flame.
- Add yoghurt, tomatoes and red chilly powder.
- Cook and stir constantly for another 20 - 30 mins or till the chicken is fully cooked and browned.
- Add ground cashews and cook for another 3 mins.
- Garnish with almond slivers.
- :- Serve hot.
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3 comments
did you know that `kashmiri` means BANANA!! i dont see any banana in this recipe!
good recipe but unfortunatly there are no bannanas and as Kashmiri means bannana i find this rather dissapionting.
It was really awesome…..easy to cook and very tasty.