KASHMIRI KHUBANI CHICKEN – Straight from the heart of the valley, straight from the hands of Chef Yaseen, do try this classic chicken recipe..

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Chicken recipes –

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Kashmiri Khubani chicken
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Blanching Chicken
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
1 tbsp Turmeric powder, हल्दी पाउडर
5-6 no. Garlic cloves, लहसुन
900 gms Chicken legs (cut into half & slit) चिकन

For Fried onion
⅓ cup Mustard oil, सरसों का तेल
½ large Potato, आलू
10-15 no. Kashmiri Onions (peeled & chopped) प्रान

For Soaking Apricot
200 gms Apricot, खुबानी
Hot water as required, गरम पानी

For Soaking Cockscomb
Hot water as required, गरम पानी
4-5 no. Cockscomb, मव्वल

For Khubani Chicken
3-4 tbsp Remaining mustard oil, सरसों का तेल
¼ cup Water, पानी
1 tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 cup Cockscomb water,मव्वल का पानी
1 tbsp Fennel powder, सौंफ पाउडर
1 heaped tsp Dry ginger powder, सोंठ पाउडर
1 tsp Turmeric powder, हल्दी पाउडर
Prepared Blanched chicken, उबला हुआ चिकन
Salt to taste, नमक स्वादअनुसार
2-3 cups Chicken stock, चिकन स्टॉक
Soaked Apricots, भीगी हुई खुबानी
Prepared wazwan garam masala, तैयार किया हुआ वाज़वान गरम मसाला
Prepared fried onions, तले हुए प्रान

For Walnut Chutney
⅓ cup Walnuts, अखरोट
½ medium Onion, roughly chopped, प्याज
3 no. Green chilies (less spicy & roughly chopped) हरी मिर्च
3-4 tbsp fresh Coriander leaves, roughly chopped, धनिया पत्ता
1 cup Hung curd, टंगा हुआ दही
Prepared Walnut mixture, तैयार किया हुआ अखरोट का मिश्रण
Salt to taste, नमक स्वादअनुसार

For Salad
1 large Onion, sliced, प्याज
1 tsp Lemon juice, नींबू का रस
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
2 tbsp fresh coriander leaves, roughly chopped, धनिया पत्ता
Salt to taste, नमक स्वादअनुसार
½ tsp Cumin seeds, roasted, जीरा

For Wazwan Garam masala
1 ½ inch Cinnamon stick, दालचीनी
5-6 no. Black cardamom seeds, बड़ी इलायची के दाने

For Garnish
3-4 no. Almonds sliver (soaked & peeled) बादाम
Fried Onions, तले हुए प्रान
Coriander sprig, धनिया पत्ता

Process
Blanching Chicken
● In a handi or sauce pot, add water as required, salt to taste, turmeric powder, garlic and give it a quick boil.
● Add chicken legs and cook it for 2-3 minutes until tender.
● Transfer it up to a bowl and gently wash the chicken with water.
● Keep it aside for further use.

For Fried Onion
● In a handi, add mustard oil, once it’s smoky hot, add potato to absorb the smokiness of the oil and remove it.
● Add kashmiri onions and fry them for a while until golden in color.
● Transfer the fried onions to an absorbent paper and keep it aside for further use.

For Soaking Apricot
● In a bowl, add apricot, add piping hot water and keep it aside for a while to soak..

For Khubani Chicken
● 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.
● Add cockscomb water, fennel powder, dry ginger powder, turmeric powder and simmer it well for a while.
● 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.
● Finish it with soaked apricots, prepared wazwan garam masala, prepared fried onions and give it a good mix.
● Transfer it to a serving dish, garnish it with almonds, fried onions and coriander sprig.
● Serve hot with steam rice, prepared walnut chutney and prepared salad.

For Walnut Chutney
● 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.
● In a bowl, add prepared walnut mixture, hung curd, salt to taste and give it a good mix.
● Keep it aside for further use.

For Salad
● In a bowl, add onion, lemon juice, degi red chili powder, fresh coriander leaves, salt to taste and give it a good mix.
● Heat a pan, add cumin and roast it for 1-2 minutes on medium flames.
● Add roasted cumin to the salad and mix it well
● Transfer it to a bowl and keep it aside for further use.

For Wazwan Garam Masala
● In a mortar pestle, add cinnamon stick, black cardamom seeds and grind it to a coarse powder.
● Transfer it to a bowl and keep it aside for further use.

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