INGREDIENTS
- 1 kg chicken, curry cut
- ½ kg lotus stem, cut
- Mustard oil
- 1–2 tsp Shilpa’s Masala Mill Kashmiri Chilli Powder
- Salt, to taste
- 1–2 tsp dried ginger powder
- 1–2 tsp ginger garlic paste
- ¼ tsp turmeric powder
- 1–2 tsp Shilpa’s Masala Mill Garam Masala Powder
- 1 black cardamom
- 2–3 green cardamoms
- 1 tsp ghee
- 4–5 cloves
- 1 cinnamon stick
- 1–2 onions, sliced
INSTRUCTIONS
- Marinate the chicken with turmeric, salt, ginger garlic paste, and Kashmiri chilli powder.
- Fry until golden brown, then drain and keep aside.
- In the same oil, fry the sliced onions, cloves, cinnamon stick, and both black and green cardamoms.
- Add the lotus stem and fry for 3–4 minutes.
- Add ginger garlic paste, salt, Kashmiri chilli powder, dried ginger powder, and a little water.
- Cook until the oil separates on the surface.
- Add enough water to cook the lotus stem.
- You can pressure cook the lotus stem for 1–2 whistles.
- Add the fried chicken and adjust the seasoning.
- Add the ghee.
- Cover and simmer for another 5–7 minutes.
- Your Kashmiri-style Nadur Te Kokur is ready.
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice.
SPICE LEVEL
🌶🌶 (Medium)
