Kashmiri Wazwan Chicken

Recipe by Food Fusion

https://youtu.be/HDh6hZlJ7mE

Ingredients:

-Chicken 1 kg (4 pieces)

-Namak (Salt) 1 tbs

-Pani (Water) 1 litre or as required

-Cooking oil for frying

-Cooking oil 1 Cup

-Adrak lehsan (Ginger garlic) crushed 1 & ½ tbs

-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs

-Pani (Water) 2 tbs or as required

-Neem garam pani (Lukewarm water) 2 tbs

-Zafran (Saffron) 1/4 tsp

-Pyaz (Onion) fried 2-3 tbs

-Pani (Water) 1-2 tbs or as required

-Pani (Water) 1 & ½ Cup

-Hari elaichi (Green cardamom) 5-6

-Laung (Cloves) 6-7

-Darchini (Cinnamon sticks) 2

-Namak (Salt) 1 tsp or to taste

-Haldee powder (Turmeric powder) 1 tsp

-Lal mirch powder (Red chilli powder) 1 tbs or to taste

-Saunf (Fennel seeds) powder 1 tsp

Directions:

-Add cuts on chicken pieces with the help of the knife.

-In a bowl add chicken pieces, salt and water. Mix well and rest for 10-15 minutes then strain.

-In a pot heat cooking oil and fry chicken pieces on medium flame until golden brown (approx. 15-20 minutes) then set aside.

-In a saucepan add cooking oil, ginger garlic and mix well.

-Add Kashmiri red chilli powder and mix well.

-Gradually add water, mix and cook on low flame for 1-2 minutes then set aside.

-In lukewarm water, add saffron, mix well & set aside.

-In spice mixer add fried onion, water and blend to make a paste. Set aside.

-In a pot add water, green cardamom, cloves, cinnamon sticks, salt, turmeric powder, red chilli powder, fennel seeds powder, blended onion paste and mix well.

-Now add fried chicken pieces, mix well and cook on medium flame for 4-5 minutes.

-Add prepared oil mixture and mix well. Cover and cook on low flame for 8-10 minutes.

-Add dissolve saffron water, mix well and cook on high flame until oil separates.

-Cover and simmer on low flame for 2 minutes. Serve!