As some of you know from my facebook page, I’m currently in India visiting my family. It’s been a busy time as my brother had a big engagement party with my family and friends flying in from everywhere and soon after we traveled to Goa. So, I haven’t been cooking very much but rather eating a lot (which I promise to share pictures later). Things have finally quietened down a little this week to where I could do a recipe with my mom, who’s a terrific cook. We picked an Indian dish from the Northern region which is sometimes referred to as Kashmiri Chicken. It’s essentially, saffron infused chunks of chicken in a rich, smoky & nutty sauce. It’s mouth wateringly delicious and is definitely a restaurant quality dish.
This dish may seem a little complicated with a lot of steps and I’m not going to lie saying it’s super easy. For a beginner cook, it’sprobably not a recipe you want to start with. But for anyone who’s even slightly proficient in kitchen, you’ll see that it’s not as complex as it looks. There’s more prep work to this recipe than the actual cooking. The thing you have to remember is that Indian cuisine builds on a lot of flavors and a combination of spices for a single seemingly simple dish. Secondly, we cook almost everything from scratch. The resuts are amazingly flavorful dishes, that anyone who’s had real Indian food will agree. Another thing to remember is that Indian food isn’t the most photogenic cusine especially it’s curries, so even if you’re doubtful about how it looks, I can assure you, you won’t be dissapointed by the taste.
**NOTE: As I was cooking with local ingredients, my measurements in my ingredient list may not look like what you see in the pictures. But, I wrote out the recipe keeping in mind the ingrdients as you would buy them in the U.S. For example: I said 5-6 cloves of garlic, but I used 12-15 cloves here because the cloves are a LOT smaller and less potent than what you get in the U.S. So use your discreation for the measurements. **