Kashmiri Chicken Recipe

Ingredients for Kashmiri Chicken

• Vegetable Oil
• Onion
• Garlic Cloves
• Fresh Ginger
• Green Cardamom Pods
• Chicken Pieces
• Yogurt
• Tomatoes
• Red Chili Powder
• Cashews
• Sliced Almonds

How to Make Kashmiri Chicken

1. Heat 1 tbsp vegetable oil in a large pan or Dutch oven over medium heat.
2. Add 1 large finely chopped onion and sauté until lightly golden brown (about 5-7 minutes).
3. Add 2 minced garlic cloves and 1 inch grated ginger. Cook until fragrant and lightly browned (about 2 minutes).
4. Add 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces) and 4 green cardamom pods. Cook for 15-20 minutes, stirring occasionally, until chicken is lightly browned.
5. Stir in 1/2 cup plain yogurt, 1 (28 ounce) can crushed tomatoes, and 1 tsp red chili powder (adjust to taste). Season with salt and pepper.
6. Reduce heat to medium-low, cover, and simmer for 20-30 minutes, or until the chicken is cooked through and the sauce has thickened, stirring occasionally.
7. Remove the cardamom pods.
8. Add 1/2 cup raw cashews and cook for another 3 minutes.
9. Transfer to a serving bowl and garnish with 1/4 cup chopped almonds.
10. Serve hot with rice or naan bread.