This recipe is just another kitchen accident that turned out really good. if we go as per the title the fusion happened when I tried to cook a simple Kashmiri chicken but my proportions were miscalculated and I am glad it happened. The recipe mentioned below can be cooked in two ways. the first one involves the minimal use of oil and the second one involves a good amount of oil.
Method 1
Ingredients for marination
Chicken - 1kg with bone.
Salt - 1 tsp
Turmeric - 3/4 tbsp
Pepper - 1 tsp
Mix the above contents together and set them aside.
Ingredients for Curry
Onions - 3 medium or 2 big ( sliced)
Curd - 4 tbsp
Red chili powder - 2 tbsp
Ginger and Garlic paste - 1.5 tbsp (60%ginger and 40%garlic)
Fennel Powder - 1 tbsp
Dry Ginger powder - 3/4 tbsp
Vaer (Kashmiri Tikki Masala) - 1 tsp
Green Cardamom Pods - 4
Black Cardamom Pods - 2
Cumin - 1/2 tsp
Cloves - 3-4
Mustard oil - 1 tbsp
Salt- as per taste
Water - 350-400ml
Procedure for marinated chicken.
Preheat an oven at 230°C and grease a baking tray with less than a tbsp of Mustard Oil. Put in the marinated chicken and bake for 30 mins and broil for 10 mins.
Make sure to turn the chicken every 15 mins.
If you don't have an oven pan sear the chicken over a medium flame till you get a good char. You can still use minimal oil by searing it on a non-stick pan.
Take it out and set it aside.
Procedure for the curry.
Preheat the oven at 170°C and put the onions on an aluminum foil with a tsp of oil.
Bake for 20 mins till the onions are cooked and caramelized.
If you don't have an oven then slowly caramelize them on a non-stick pan with minimal oil.
For speeding the process add sugar or salt to the pan.
After the onions are caramelized set them aside to cool. Blend them to a fine paste.
In a pot add your chicken, Black cardamom, Green cardamom, cloves, cumin,ginger-garlic paste, and water.
Set to a medium flame and bring it to a boil.
After the first boil add the onion paste.
In a bowl add curd, red chili powder, dry ginger powder, fennel powder, vaer, and whisk till everything is mixed homogeneously.
Add the spices and curd mixture to the pot, mix well and add water.
Add salt, mix well and let it boil for 20 mins on a medium flame.
serve with hot rice.
Method 2
Ingredients for marination
Chicken - 1kg with bone.
Salt - 1 tsp
Turmeric - 3/4 tbsp
Pepper - 1 tsp
Mix the above contents together and set them aside.
Ingredients for Curry
Onions - 3 medium or 2 big ( sliced)
Curd - 4 tbsp
Red chili powder - 2 tbsp
Ginger and Garlic paste - 1.5 tbsp (60%ginger and 40%garlic)
Fennel Powder - 1 tbsp
Dry Ginger powder - 3/4 tbsp
Vaer (Kashmiri Tikki Masala) - 1 tsp
Green Cardamom Pods - 4
Black Cardamom Pods - 2
Cumin - 1/2 tsp
Cloves - 3-4
Mustard oil - 6 tbsps
Salt- as per taste
Water - 350-400ml
Procedure for marinated chicken.
In a pan add mustard oil and deep fry the marinated chicken and set aside
Procedure for the curry.
In a pan add oil, add the sliced onions and carmelize them.
After the onions are caramelized set them aside to cool. Blend them to a fine paste.
In a pot add your chicken, Black cardamom, Green cardamom, cloves, cumin,ginger-garlic paste, and water.
Set to a medium flame and bring it to a boil.
After the first boil add the onion paste.
In a bowl add curd, red chili powder, dry ginger powder, fennel powder, vaer, and whisk till everything is mixed homogeneously.
Add the spices and curd mixture to the pot, mix well and add water.
Add salt, mix well and let it boil for 20 mins on a medium flame.
serve with hot rice.