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1
Slice chicken breasts into desired size, add into a bowl.
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2
Coat meat with thick yogurt.
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3
Set aside.
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4
Add pistachios and almonds into a bowl with hot water.
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5
Set aside for 15 minutes to soften.
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6
Meantime, heat a large nonstick saucepan (kadhai) on medium.
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7
Add ghee and wait to heat before adding cinnamon stick and cloves.
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8
After 15 seconds, add diced onions and cook until onions begins to soften and browned ever so slightly.
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9
This should take anywhere from 58 minutes.
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10
Do not burn or over-brown the onions.
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11
Throw in ginger-garlic paste and cook for another minute or until fragrant.
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12
Lower heat to medium-low, and toss in all the spice powders (coriander, cumin, green cardamom).
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13
Cook gently and stir for 23 minutes to avoid burning the spices.
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14
Dump in marinated chicken breasts.
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15
Evenly coat chicken pieces with spices.
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16
Cook on gentle heat for a few minutes to avoid yogurt from splitting.
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17
Sprinkle in salt, black pepper and crushed saffron threads.
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18
Cook for 5 minutes or until oil begins to separates on the sides.
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19
Drain soften pistachios and almonds.
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20
Add into a small food processor with 4 tbsp of warm water.
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21
Pulse until a thick and grainy paste forms.
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22
Increase heat to medium-high and add in nut paste a little at a time.
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23
Keep stirring in between until sauce begins to thicken.
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24
Lower heat to medium, put on a lid and cook chicken for 15 minutes.
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25
Stir occasionally.
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26
Once chicken is cooked and sauce is thicken to desired liking, remove from heat and sprinkle in finely chopped coriander leaves and mint.
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27
Garnish to your hearts desire and serve kashmiri chicken with basmati rice and garlic naan.
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28
Do it!
