Kashmiri Chicken Curry with Radish Paratha.

Kashmiri chicken curry.....

Clean, wash and pat dry 250 gms of boneless chicken pieces. 

Marinate chicken pieces in 2 tblsp of Kashmiri red chilli pd, 1 tsp dry ginger pd., salt to taste, 2 tsp of coriander powder, 1 tsp coarsely crushed pepper powder, 1 tsp garam masala, ½ cup of thick curds. Mix well and keep it in the fridge for one hour. 

Heat ¼ cup oil + 2 tblsp of butter in a kadai and fry the marinated chicken pieces for 5-10 minutes. See that you remove the excess masala from the chicken pieces while adding it to the butter in kadai.

Remove from oil and keep aside. 

In the same oil add in 2 finely chopped onions and fry till red in colour, add 8-10 curry leaves and then add in the remaining marinated masala and fry well. 

Add in the fried chicken pieces and mix well. Simmer for 5-10 minutes. Add 1 tblsp of finely chopped coriander leaves.

Add about 1/8 tsp of saffron to ¼ cup of warm milk and mix till you get the colour. Add the saffron milk to Chicken curry and mix well. Cover and cook till done say for 5-10 minutes.

** For the Recipe of Radish Paratha please refer #Roti,