Saucepans and Spices

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NADUR TE KOKUR-KASHMIRI STYLE LOTUS STEM WITH CHICKEN

Shilpa Anand

INGREDIENTS

  • 1 kg chicken,curry cut 

  • ½ kg lotus stem,cut 

  • Mustard oil

  • 1-2 tsp Shilpa’s Masala Mill Kashmiri Chilli powder

  • Salt 

  • 1-2 tsp dried ginger powder

  • 1-2 tsp ginger Garlic paste

  • ¼ tsp Turmeric powder

  • 1-2 tsp Shilpa’s Masala Mill garam masala powder

  • 1Black cardamom

  • 2-3 Green cardamom

  • 1tsp Ghee

  • 4-5 Cloves

  • 1Cinnamon stick 

  • 1-2 Onion,sliced

INSTRUCTIONS 

  • marinate chicken with turmeric, salt ,ginger garlic paste and chilli powder and fry them until golden drain and Keep aside for use later

In same oil fry onions.clove and cinnamon,and cardamom

Add the lotus stem and fry for 3-4 mins 

  • Add garlic paste,salt.Chilli powder,dried ginger powder  and little water. Fry until oil separates on surface

Add enough water to cook the lotus stem. You can pressure cook the lotus stem for 1 or 2 whistles 

  • Add fried chicken and adjust seasoning

Add ghee 

  • Cover and simmer for another 5-7 mins 

  • That’s it , your Kashmiri style NADUR Te KOKUR is ready

Garnish with coriander leaves and serve hot with rice

SPICE LEVEL:🌶🌶