Kashmiri Chicken
- 1 tablespoon oil
- 12 onion, finely sliced
- 12 teaspoon ground peppercorn
- 12 teaspoon ground cardamoms
- 1 teaspoon ground cinnamon
- 1 teaspoon gingerroot, chopped
- 1 cloves garlic, finely chopped
- 13 teaspoon chili powder
- 23 teaspoon paprika
- 300 g skinless chicken pieces
- 13 cup plain yogurt
- 1 tablespoon tomato paste
- 13 teaspoon salt
- Heat the oil in a deep, lidded skillet.
- Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
- Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
- Add the chicken pieces and fry until browned.
- Gradually add the yogurt, stirring constantly.
- Cover and cook gently for about 30 minutes.
oil, onion, ground peppercorn, ground cardamoms, ground cinnamon, gingerroot, garlic, chili powder, paprika, chicken, plain yogurt, tomato paste, salt
Taken from www.food.com/recipe/kashmiri-chicken-445053 (may not work)