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Curd chicken (kokar yakhni)

By Rafiya bukhari

Curd chicken is popular Kashmir non veg dish typically flavoured with spices and dried mint leaves.

The aroma of curd chicken is amazing and truly exotic. Curd chicken can be served with rice and chapati as well.

Ingredients

3 to 4 table spoon oil

1 kg chicken

1.5 kg curd

1 egg (opinional)

1 large size onion finely sliced

Ginger garlic paste

I black cardmom pod

4 green cardmom pods

2 clove

1stick cinnamon

1/2 teaspoon cumin

1/2 teaspoon funnel seed powder

1/2 teaspoon CUMIN powder

SALT AS PER TASTE

METHOD

1. In bowl add curd and egg and whisk well keep aside .

2. Heat oil in thick vessel add onion slices till golden brown .remove fried onions Take teaspoon of curd add all powder spice fried onion and smooth paste.

3 .slowdown flame of ur gas stove and put ginger garlic paste cumin, green cardamom ,black cardmom, cloves.now add onion paste till all spice leave oil .

Now off the flame and wall till oil cool down now.

IN cold oil put curd and egg mixture stire countinously till curd start boiling.let it boil for 4 to 5 min now add chicken and mix well .put lid on the vessel and wait till chicken become soft .

Finally add dried mint leave .

Serve hot with rice and chapati as well.