KASHMIRI CHICKEN
Steps:
- Rinse the chicken, pat dry and set aside.
- Heat the ghee or oil in a large skillet with a lid. Add the onions, pepper, cardamom and cinnamon and cook the onions are golden, about 10 minutes.
- Add the ginger, garlic, chili powder, turmeric, paprika and salt and cook for 2 minutes, stirring occasionally.
- Add the chicken pieces and cook until nicely browned, stirring often.
- In a medium bowl, combine the yogurt and wine and mix well.
- Reduce heat to low and gradually add the yogurt mix to the skillet, stirring constantly until fully incorporated.
- Reduce the heat, cover and simmer for about 30 minutes.
- Serve over rice.
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