Kashmiri kukkad Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, and Kashmiri red chili powder.
• STEP 2.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add the marinated chicken and cook until it changes color.
• STEP 4.Add tomato puree, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
• STEP 5.Add water and bring the curry to a boil. Reduce the heat, cover the pan, and simmer until the chicken is cooked through.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• For a spicier version, you can add more Kashmiri red chili powder.
• Make sure to cook the onions until they are golden brown for a rich flavor.
• You can adjust the consistency of the curry by adding more or less water according to your preference.

Storage and Serving

• Leftover Kashmiri Kukkad can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Kashmiri Kukkad with steamed rice, pulao, or naan bread for a complete meal.