Chicken Kundou (Kashmiri-Style Chicken)
April 22, 2015
Categories: Dinner, Main Dish, Poultry, Chicken, Nuts/Seeds, Indian, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Gluten-Free, High Protein, No Eggs, Whole Chicken more
"Adapted from Pan American's Round the World Cookbook. 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, as the two kinds of ginger taste substantially different."
- Serving Size: 1 (849 g)
- Calories 839.8
- Total Fat - 37.8 g
- Saturated Fat - 18.2 g
- Cholesterol - 1345.7 mg
- Sodium - 1364.9 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 3.3 g
- Sugars - 10.9 g
- Protein - 100.7 g
- Calcium - 187 mg
- Iron - 14 mg
- Vitamin C - 39 mg
- Thiamin - 0.3 mg
Step by Step Method
Melt butter in a large saucepan.
Add onions and saute for 10 minutes, stirring frequently.
Add ginger, garlic and cayenne.
Cook over low heat for 5 minutes, stirring occasionally.
Add buttermilk and tomatoes.
Cook over low heat for 10 minutes.
Add nuts, chicken and salt.
Cook over low heat for 1 hour, or until chicken is tender.
Pour cream over chicken and stir well.
Tips & Variations
No special items needed.