Bihari Chicken Kashmiri Tarika

40 mins
Serves 1
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Directions

  1. 1Heat 7 tbsp mustard oil in a Kadhai. Add 7 thinly sliced onions, 2 bay leaves, 3 green & 1 black cardamom, 2 inch cinnamon, 4 cloves, 14 cloves of crushed garlic, 2.5 inch crushed ginger, and 2.5 tbsp Kashmiri red chilli paste.
  2. 2Heat 7 tbsp mustard oil in a Kadhai. Add 7 thinly sliced onions, 2 bay leaves, 3 green & 1 black cardamom, 2 inch cinnamon, 4 cloves, 14 cloves of crushed garlic, 2.5 inch crushed ginger, and 2.5 tbsp Kashmiri red chilli paste.
  3. 3Heat 7 tbsp mustard oil in a Kadhai. Add 7 thinly sliced onions, 2 bay leaves, 3 green & 1 black cardamom, 2 inch cinnamon, 4 cloves, 14 cloves of crushed garlic, 2.5 inch crushed ginger, and 2.5 tbsp Kashmiri red chilli paste.
  4. 4Fry the onions on medium heat for 12-14 minutes until brown.
  5. 5Fry the onions on medium heat for 12-14 minutes until brown.
  6. 6Fry the onions on medium heat for 12-14 minutes until brown.
  7. 7Add a paste of 3 tomatoes, 3/4 tbsp each of salt, red chilli powder, Kashmiri red chilli powder, 1 tsp salt, 2 whole garlic bulbs and some finely chopped coriander stems.
  8. 8Add a paste of 3 tomatoes, 3/4 tbsp each of salt, red chilli powder, Kashmiri red chilli powder, 1 tsp salt, 2 whole garlic bulbs and some finely chopped coriander stems.
  9. 9Add a paste of 3 tomatoes, 3/4 tbsp each of salt, red chilli powder, Kashmiri red chilli powder, 1 tsp salt, 2 whole garlic bulbs and some finely chopped coriander stems.
  10. 10Fry on high for 3 minutes then on medium for 4 minutes.
  11. 11Fry on high for 3 minutes then on medium for 4 minutes.
  12. 12Fry on high for 3 minutes then on medium for 4 minutes.
  13. 13Add 1 kg chicken and fry on high for 10 minutes.
  14. 14Add 1 kg chicken and fry on high for 10 minutes.
  15. 15Add 1 kg chicken and fry on high for 10 minutes.
  16. 16Add 3.5 cups of warm water, mix well, and close the lid, turning the flame to low for 18 minutes, checking and stirring in between.
  17. 17Add 3.5 cups of warm water, mix well, and close the lid, turning the flame to low for 18 minutes, checking and stirring in between.
  18. 18Add 3.5 cups of warm water, mix well, and close the lid, turning the flame to low for 18 minutes, checking and stirring in between.
  19. 19Dry roast 3/4tsp black mustard seeds, 1 mace, 1 tsp each of cumin seeds, black peppercorns, 1 tbsp coriander seeds, 4 green & 2 black cardamom, 5 cloves and 1 tsp salt on low flame for 2.5 minutes, then blend into a powder.
  20. 20Dry roast 3/4tsp black mustard seeds, 1 mace, 1 tsp each of cumin seeds, black peppercorns, 1 tbsp coriander seeds, 4 green & 2 black cardamom, 5 cloves and 1 tsp salt on low flame for 2.5 minutes, then blend into a powder.
  21. 21Dry roast 3/4tsp black mustard seeds, 1 mace, 1 tsp each of cumin seeds, black peppercorns, 1 tbsp coriander seeds, 4 green & 2 black cardamom, 5 cloves and 1 tsp salt on low flame for 2.5 minutes, then blend into a powder.
  22. 22Add this powder to the chicken, mix well, close the lid on low flame for 2-3 minutes.
  23. 23Add this powder to the chicken, mix well, close the lid on low flame for 2-3 minutes.
  24. 24Add this powder to the chicken, mix well, close the lid on low flame for 2-3 minutes.
  25. 25Garnish with chopped coriander leaves.
  26. 26Garnish with chopped coriander leaves.
  27. 27Garnish with chopped coriander leaves.

Ingredients

  • 7 tbsp mustard oil
  • 7 tbsp mustard oil
  • 7 tbsp mustard oil
  • 7 thinly sliced onions
  • 7 thinly sliced onions
  • 7 thinly sliced onions
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 3 green cardamom
  • 3 green cardamom
  • 3 green cardamom
  • 1 black cardamom
  • 1 black cardamom
  • 1 black cardamom
  • 2 inch cinnamon
  • 2 inch cinnamon
  • 2 inch cinnamon
  • 4 cloves
  • 4 cloves
  • 4 cloves
  • 14 cloves crushed garlic
  • 14 cloves crushed garlic
  • 14 cloves crushed garlic
  • 2.5 inch crushed ginger
  • 2.5 inch crushed ginger
  • 2.5 inch crushed ginger
  • 2.5 tbsp Kashmiri red chilli paste
  • 2.5 tbsp Kashmiri red chilli paste
  • 2.5 tbsp Kashmiri red chilli paste
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 3.75 tbsp salt
  • 3.75 tbsp salt
  • 3.75 tbsp salt
  • 0.75 tbsp red chilli powder
  • 0.75 tbsp red chilli powder
  • 0.75 tbsp red chilli powder
  • 0.75 tbsp Kashmiri red chilli powder
  • 0.75 tbsp Kashmiri red chilli powder
  • 0.75 tbsp Kashmiri red chilli powder
  • 2 whole garlic bulbs
  • 2 whole garlic bulbs
  • 2 whole garlic bulbs
  • 0.75 tbsp finely chopped coriander stems
  • 0.75 tbsp finely chopped coriander stems
  • 0.75 tbsp finely chopped coriander stems
  • 1 kg chicken
  • 1 kg chicken
  • 1 kg chicken
  • 3.5 cups warm water
  • 3.5 cups warm water
  • 3.5 cups warm water
  • 0.75 tsp black mustard seeds
  • 0.75 tsp black mustard seeds
  • 0.75 tsp black mustard seeds
  • 1 mace
  • 1 mace
  • 1 mace
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp black peppercorns
  • 1 tsp black peppercorns
  • 1 tbsp coriander seeds
  • 1 tbsp coriander seeds
  • 1 tbsp coriander seeds
  • 4 green cardamom
  • 4 green cardamom
  • 4 green cardamom
  • 2 black cardamom
  • 2 black cardamom
  • 2 black cardamom
  • 5 cloves
  • 5 cloves
  • 5 cloves
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 handful chopped coriander leaves
  • 1 handful chopped coriander leaves
  • 1 handful chopped coriander leaves

Equipment

Kadhai
Bihari Chicken Kashmiri Tarika | Clip Recipe