Kashmiri chicken curry with cumin flavoured rice

This is a recipe my aunt passed on a few weeks back after I called and harassed her, that is! I googled it quite a bit but none that looked appetising enough turned up. So I got it from the expert herself. I remember her making this during certain family functions and used to serve it with parathas or like my cousin later mentioned, fried rice. 

While I was taking down the recipe, it felt like a really long procedure, but once I got started, it was actually a breezy affair. Usually if it is a recipe that requires you to purée and blend and grind, I think twice about making it. But this, in spite of all that was not too treacherous...maybe it was that urge to taste something you used to love so much, that made me do this. But seriously, if I need to say that, you have no choice but to believe me. By now you would already know how incredibly lazy I am. 

My aunt told me she got this recipe from a not-so-popular magazine and this was in one corner of a page. She cut out the recipe and once she tried it there was no going back. I'd say the same for me too. This is definitely on my list the next time i entertain guests...especially if I want to show off a bit:)

The curry is quite spicy, rich and creamy and tastes even better the next day. I served it with cumin flavoured rice and have absolutely no regrets. 

I have halved the recipe here, since I was trying it out for the first time. Feel free to double it.

Kashmiri chicken curry

Chicken- 750 gms, cleaned and cut into medium pieces (I used thighs and legs, bone in pieces)

Onions- 2, medium, chopped and pureed

Tomato- 3 ripe ones, pureed

Garlic paste- 1 tbsp

Ginger paste- 1 tbsp

Hot water- 1 1/2 cups

Cashew nuts- 15 no's, ground with a tbsp or so of water to form a thick paste

Oil- 3 tbsp

Ghee- 1 1/2 tbsp (optional)

To grind:

Turmeric powder- 3/4 tsp

Kashmiri chilli powder- 1 tbsp or 6 to 7 dry red chilliesFennel seeds- 3/4 tsp

Cloves- 6

Cinnamon sticks- 2 inch long 2 pieces

In a large heavy bottomed pan, heat the oil.

On medium heat, fry the onion paste, ginger and garlic paste till light brown.

Add the ground mix, sauté and cook till the mix turns a deep brown colour and oil separates. This is very important.

Add the puréed tomato to the mix, stir and again on medium heat cook till the oil separates. Don't hurry this process.

Toss in the chicken pieces and mix well till they are all coated with the masala. 

Add enough salt and hot water. Stir well, cover and cook till the chicken is almost done...say about 15 minutes or so.

Then add the cashew paste and give it a quick stir. 

Reduce the heat to low and cook again for 6 to 7 minutes.

Add a dash of ghee (if using) and serve hot with rice or parathas)

Notes: I would reduce the chilli powder to about 1/2 tbsp the next time

You can chop the onion finely instead of puréeing it. 

Cooking the masala is very important..it becomes a really dark colour and the oil forms a layer. Also make sure you do this on medium heat only.

Cumin flavoured rice

Basmati rice- 1 cup, washed and soaked for at least 15 mins

Boiling water- 2 cups

Ghee (clarified butter)- 1 1/2 tbsp

Turmeric powder- 1/4 tsp (optional)

Cloves- 2

Cinnamon- 1 inch stick

Cardamom- 3

Cumin seeds- 1 tbsp

Lime juice- 1/2 tsp

Salt- to taste

Fried onions and cashew nuts- to garnish (optional) (I shallow fry it in some oil, drain and keep it ready)

In a shallow pan heat the ghee and add the cloves, cinnamon and cardamom. Stir till they start to sizzle.

Drain the rice completely and add to the pan. Fry for a few minutes, stirring at intervals.

Add the cumin seeds and turmeric powder and mix maxing sure the rice is coated evenly.

Pour boiling water, lime juice and salt and give one final stir.

Close with a lid and cook on medium heat till the rice is done..about 10 to 12 minutes.

Just before you serve, fluff the rice, garnish with the fried onions and cashew nuts or coriander leaves and serve hot.