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Kashmiri Khubani Chicken कश्मीर की spl खुबानी चिकन करी

Kashmiri Khubani Chicken कश्मीर की spl खुबानी चिकन करी

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Straight from the heart of the valley, straight from the hands of Chef Yaseen, do try this classic chicken recipe..

Prep Time: 10-15 minutes Cook Time: 25-30 minutes

Total Time 35-45 minutes

Servings: 2-4

Cuisine: IndianKashmiri

Kashmiri Khubani Chicken कश्मीर की spl खुबानी चिकन करी Recipe - Ranveer Brar

Ingredients

For Blanching Chicken

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

1 tbsp Turmeric powder, हल्दी पाउडर

5-6 no. Garlic cloves, लहसुन

900 gms Chicken legs (cut into half & slit) चिकन

For Fried onion

⅓ cup Mustard oil, सरसों का तेल

½ large Potato, आलू

10-15 no. Kashmiri Onions (peeled & chopped) प्रान

For Soaking Apricot

200 gms Apricot, खुबानी

Hot water as required, गरम पानी

For Soaking Cockscomb

Hot water as required, गरम पानी

4-5 no. Cockscomb, मव्वल

For Khubani Chicken

3-4 tbsp Remaining mustard oil, सरसों का तेल

¼ cup Water, पानी

1 tbsp Degi red chili powder, देगी लाल मिर्च पाउडर

1 cup Cockscomb water,मव्वल का पानी

1 tbsp Fennel powder, सौंफ पाउडर

1 heaped tsp Dry ginger powder, सोंठ पाउडर

1 tsp Turmeric powder, हल्दी पाउडर

Prepared Blanched chicken, उबला हुआ चिकन

Salt to taste, नमक स्वादअनुसार

2-3 cups Chicken stock, चिकन स्टॉक

Soaked Apricots, भीगी हुई खुबानी

Prepared wazwan garam masala, तैयार किया हुआ वाज़वान गरम मसाला

Prepared fried onions, तले हुए प्रान

For Walnut Chutney

⅓ cup Walnuts, अखरोट

½ medium Onion, roughly chopped, प्याज

3 no. Green chilies (less spicy & roughly chopped) हरी मिर्च

3-4 tbsp fresh Coriander leaves, roughly chopped, धनिया पत्ता

1 cup Hung curd, टंगा हुआ दही

Prepared Walnut mixture, तैयार किया हुआ अखरोट का मिश्रण

Salt to taste, नमक स्वादअनुसार

For Salad

1 large Onion, sliced, प्याज

1 tsp Lemon juice, नींबू का रस

1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

2 tbsp fresh coriander leaves, roughly chopped, धनिया पत्ता

Salt to taste, नमक स्वादअनुसार

½ tsp Cumin seeds, roasted, जीरा

For Wazwan Garam masala

1 ½ inch Cinnamon stick, दालचीनी

5-6 no. Black cardamom seeds, बड़ी इलायची के दाने

For Garnish

3-4 no. Almonds sliver (soaked & peeled) बादाम

Fried Onions, तले हुए प्रान

Coriander sprig, धनिया पत्ता

Process

Blanching Chicken

In a handi or sauce pot, add water as required, salt to taste, turmeric powder, garlic and give it a quick boil.
Add chicken legs and cook it for 2-3 minutes until tender.
Transfer it up to a bowl and gently wash the chicken with water.
Keep it aside for further use.

For Fried Onion

In a handi, add mustard oil, once it’s smoky hot, add potato to absorb the smokiness of the oil and remove it.
Add kashmiri onions and fry them for a while until golden in color.
Transfer the fried onions to an absorbent paper and keep it aside for further use.

For Soaking Apricot

In a bowl, add apricot, add piping hot water and keep it aside for a while to soak..

For Khubani Chicken

In a handi, add remaining mustard oil, once it’s hot, add chili powder mixture, water, give it a good mix and cook it for a minute.
Add cockscomb water, fennel powder, dry ginger powder, turmeric powder and simmer it well for a while.
Add prepared blanched chicken, salt to taste, chicken stock, cover it with the lid and allow it to cook for 10-12 minutes on medium flames.
Finish it with soaked apricots, prepared wazwan garam masala, prepared fried onions and give it a good mix.
Transfer it to a serving dish, garnish it with almonds, fried onions and coriander sprig.
Serve hot with steam rice, prepared walnut chutney and prepared salad.

For Walnut Chutney

In a tray or bowl, add walnuts, onion, green chillies, fresh coriander leaves, transfer it to a mixer grinder jar and grind it into a smooth paste.
In a bowl, add prepared walnut mixture, hung curd, salt to taste and give it a good mix.
Keep it aside for further use.

For Salad

In a bowl, add onion, lemon juice, degi red chili powder, fresh coriander leaves, salt to taste and give it a good mix.
Heat a pan, add cumin and roast it for 1-2 minutes on medium flames.
Add roasted cumin to the salad and mix it well
Transfer it to a bowl and keep it aside for further use.

For Wazwan Garam Masala