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. Fry the onions on medium for 12-14 minutes until brown.
  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. Fry the onions on medium for 12-14 minutes until brown.
  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. Fry the onions on medium for 12-14 minutes until brown.
  4. 4Add 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. Fry on high for 3 minutes then on medium for 4 minutes.
  5. 5Add 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. Fry on high for 3 minutes then on medium for 4 minutes.
  6. 6Add 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. Fry on high for 3 minutes then on medium for 4 minutes.
  7. 7Add 1 kg chicken and fry on high for 10 minutes. Add 3.5 cups of warm water, mix well, close the lid, and turn the flame to low for 18 minutes, checking and stirring in between.
  8. 8Add 1 kg chicken and fry on high for 10 minutes. Add 3.5 cups of warm water, mix well, close the lid, and turn the flame to low for 18 minutes, checking and stirring in between.
  9. 9Add 1 kg chicken and fry on high for 10 minutes. Add 3.5 cups of warm water, mix well, close the lid, and turn the flame to low for 18 minutes, checking and stirring in between.
  10. 10Dry 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. Blend into a powder.
  11. 11Dry 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. Blend into a powder.
  12. 12Dry 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. Blend into a powder.
  13. 13Add this powder to the chicken, mix well, close the lid, and cook on low flame for 2-3 minutes. Garnish with chopped coriander leaves.
  14. 14Add this powder to the chicken, mix well, close the lid, and cook on low flame for 2-3 minutes. Garnish with chopped coriander leaves.
  15. 15Add this powder to the chicken, mix well, close the lid, and cook on low flame for 2-3 minutes. Garnish 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 chopped coriander leaves
  • 1 chopped coriander leaves
  • 1 chopped coriander leaves

Equipment

Kadhai