Kangri Kukkad

Kangri Kukkad

Ingredients

• 160 g chicken, curry cut

• 2 bay leaves

• 4 cloves

• 1 cinnamon

• 40 ml mustard oil

• 60 g onion

• 50 g tomato

• 2 green chillies

• 1 red chilli, whole

• 30 g ginger

• 40 g garlic

• 50 g curd

• 1 tbsp coriander, whole

• 1 tbsp jeera whole

• 1/2 tbsp turmeric powder

• salt as per taste

• fresh coriander, for garnish

• 2 tbsp desi ghee

Method

Heat mustard oil and temper it with whole jeera, coriander seeds, cloves, bay leaf, cinnamon, and red chilli. Now add onion and sauté it.

Add ginger-garlic paste, tomatoes, green chilli, turmeric powder.

Lower the heat and add curd. Make sure it doesn’t get curdled.

Now add the chicken. Let it cook and adjust the consistency with some chicken stock.

Season the dish with salt and finish with desi ghee and fresh coriander.

Serve Himachali Kangri Kukkad with steamed rice.