Ariso Recipes
Kashmiri Chicken And Lotus Stem Curry
Last update date: February 24, 2012
Delight in the rich flavors of Kashmiri Chicken and Lotus Stem Curry, a hearty dish combining marinated chicken and tender lotus stem in aromatic spices.
1 hour and 10 minutes
Kashmiri
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Ingredients
4
How To Cook?
1
Wash and clean the chicken. in a bowl, mix the chicken with kashmiri red chilli powder, fennel powder, and dry ginger powder. allow it to marinate for about 30 minutes.
2
Place the sliced lotus stem in warm water for a few minutes to remove any dirt and impurities. then, strain the lotus stem slices.
3
In a pressure cooker, add the strained lotus stem slices along with 2 cups of water, bay leaf, fennel seeds, black cardamom, cloves, ginger slices, and salt as per taste. pressure cook until the cooker releases 2 to 3 whistles. let it sit aside for the pressure to settle down.
4
In a heavy-bottomed pan, heat mustard oil. add cumin seeds and asafoetida powder, and cook for 8 to 10 seconds.
5
Add the marinated chicken to the pan along with the curd. cook over medium to low heat until the yogurt starts to thicken and oil begins to separate from the sides.
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