Kashmiri Khubani Chicken Kashmiri spl Apricot Chicken Curry

Ingredients

• Water as required
• Salt to taste
• 1 tbsp Turmeric powder
• 5-6 no. Garlic cloves
• 900 g Chicken legs (cut into half & slit) Chicken
• ⅓ cup Mustard oil
• ½ large Potato
• 10-15 no. Kashmiri Onions (peeled & chopped) Praan
• 200 g Apricot
• Hot water as required
• Hot water as required
• 4-5 no. Cockscomb, Mawwal
• 3-4 tbsp Remaining mustard oil
• ¼ cup Water
• 1 tbsp Degi red chili powder, Degi Lal Mirch Powder
• 1 cup Cockscomb water
• 1 tbsp Fennel powder
• 1 heaped tsp Dry ginger powder, sonth powder
• 1 tsp Turmeric powder
• Prepared Blanched chicken, Boiled chicken
• Salt to taste
• 2-3 cup Chicken stock
• Soaked Apricots
• Prepared Wazwan Garam Masala, Prepared Wazwan Garam Masala
• Prepared fried onions, fried prawns
• ⅓ cup Walnuts
• ½ medium Onion, roughly chopped
• 3 no. Green chilies (less spicy & roughly chopped)
• 3-4 tbsp fresh Coriander leaves, roughly chopped
• 1 cup Hung curd curd (yogurt)
• Prepared Walnut mixture
• Salt to taste
• 1 large Onion, sliced
• 1 tsp Lemon juice
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• 2 tbsp fresh coriander leaves, roughly chopped
• Salt to taste
• ½ tsp Cumin seeds, roasted, cumin
• 1 ½ inch Cinnamon stick
• 5-6 no. Black cardamom seeds
• 3-4 no. Almonds sliver (soaked & peeled)
• Fried Onions
• Coriander sprig, coriander leaves

Steps

1. In a handi or sauce pot, add water as required, salt to taste, turmeric powder, garlic and give it a quick boil.
2. Add chicken legs and cook it for 2-3 minutes until tender.
3. Transfer it up to a bowl and gently wash the chicken with water.
4. Keep it aside for further use.
5. In a handi, add mustard oil, once it’s smoky hot, add potato to absorb the smokiness of the oil and remove it.
6. Add kashmiri onions and fry them for a while until golden in color.
7. Transfer the fried onions to an absorbent paper and keep it aside for further use.
8. In a bowl, add apricot, add piping hot water and keep it aside for a while to soak..
9. 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.
10. Add cockscomb water, fennel powder, dry ginger powder, turmeric powder and simmer it well for a while.
11. 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.
12. Finish it with soaked apricots, prepared wazwan garam masala, prepared fried onions and give it a good mix.
13. Transfer it to a serving dish, garnish it with almonds, fried onions and coriander sprig.
14. Serve hot with steam rice, prepared walnut chutney and prepared salad.
15. 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.
16. In a bowl, add prepared walnut mixture, hung curd, salt to taste and give it a good mix.
17. Keep it aside for further use.
18. In a bowl, add onion, lemon juice, degi red chili powder, fresh coriander leaves, salt to taste and give it a good mix.
19. Heat a pan, add cumin and roast it for 1-2 minutes on medium flames.
20. Add roasted cumin to the salad and mix it well
21. Transfer it to a bowl and keep it aside for further use.
22. In a mortar pestle, add cinnamon stick, black cardamom seeds and grind it to a coarse powder.
23. Transfer it to a bowl and keep it aside for further use.