Ingredients
-
1/4
-
4
-
-
2
-
1/4
-
1 1/2
-
2
-
1/4
-
1/4
-
2
-
2
-
1/2
-
-
-
Directions
Chicken Kundou (Kashmiri Style Chicken), Adapted from Pan American’s Round the World Cookbook Posted for ZWT6 This recipe comes from Kashmir, a region of the Indian subcontinent that is claimed by both India and Pakistan The original says you can substitute 1 teaspoon powdered ginger for the fresh, but I don’t recommend this , We enjoyed this delicious dish very much The very finely ground nuts added a wonderful flavor and texture to the sauce and it was mild enough for DH to handle Thank you for sharing a very good recipe
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Steps
|
1
Done
|
Melt Butter in a Large Saucepan. |
|
2
Done
|
Add Onions and Saute For 10 Minutes, Stirring Frequently. |
|
3
Done
|
Add Ginger, Garlic and Cayenne. |
|
4
Done
|
Cook Over Low Heat For 5 Minutes, Stirring Occasionally. |
|
5
Done
|
Add Buttermilk and Tomatoes. |
|
6
Done
|
Cook Over Low Heat For 10 Minutes. |
|
7
Done
|
Add Nuts, Chicken and Salt. |
|
8
Done
|
Cook Over Low Heat For 1 Hour, or Until Chicken Is Tender. |
|
9
Done
|
Pour Cream Over Chicken and Stir Well. |
