A classicc chicken dish of Kashmir cooked with dried apricots and aromatic spices. Kashmir is noted for its apricot orchards.In this recipe chicken is cooked with dried apricots to make a fruity and falvoursome dish.The kewada water gives aromatic fragrance.
12 whole dried apricots ,soaked for one hour in cold water
three tablesppon oil
three onion sliced
six clove garlic peeled and ground to paste
two tablespoon fresh root ginger
three green chilli sliced
three green cardamom crushed
one inch cinnamom stick
three medium tomatoes chopped
salt to taste
half teaspoon saffron strands soaked in two tablespoon hot milk or water
half teaspoon kashmiri garam masala
two teaspoon kewada water
cut the chicken into eight pieces and remove the skin
drain the apricots and remove the stone if necessary
heat oil in pan and fry the onions,garlic,ginger ,chillies, cardamoms and cinnamon until the onions are golden brown in colour
add the chicken pieces,fry unti golden brown
and then add the tomatoes and salt,fry for a few minutes unti the oil separates out
,pour in the water,cover with tight fitting lid and reduce the heat,simmer over low heat for 25 minutes.
add the apricot and saffron to the pan,stir well,cover again,cook for further 10minutes on a low heat ,stirring carefully from time to time.
the apricots should not become mushy.
stir in the garam masala,remove from the heat and sprinkle with kewada water if used.
serve hot with rice or kashmiri roti.
we had with kashmiri roti and the taste was awesome,..