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Pakistani Murgh Kashkash
A fragrant and aromatic chicken curry featuring a unique sauce made with poppy seeds (kashkash), yogurt, and a blend of traditional Pakistani spices. This dish offers a creamy texture and a subtly nutty flavor, making it a delightful departure from typical chicken curries.
🧂 食材
- 1 kg Chicken(cut into pieces)
- 1/2 cup Poppy seeds (Kashkash)
- 2 large Onions(finely chopped)
- 2 medium Tomatoes(pureed)
- 2 tbsp Ginger-garlic paste
- 1/2 cup Yogurt(plain)
- 4 tbsp Ghee or cooking oil
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder(or to taste)
- 1 tsp Garam masala
- to taste Salt
- 1 cup Water(or as needed)
- 2-3 Green chilies(slit lengthwise, for garnish)
- for garnish Fresh cilantro
👨🍳 步驟
- 1
Soak poppy seeds in warm water for at least 30 minutes. Grind them into a fine paste using a blender or food processor.
- 2
In a large pot or Dutch oven, heat ghee or oil over medium heat. Add chopped onions and sauté until golden brown.
- 3
Add ginger-garlic paste and sauté for another minute until fragrant.
- 4
Add the chicken pieces and brown them on all sides.
- 5
Stir in the tomato puree, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally.
- 6
In a separate bowl, whisk the yogurt until smooth. Add the whisked yogurt and the poppy seed paste to the pot, stirring continuously to prevent curdling. Cook for 2-3 minutes.
- 7
Add water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- 8
Stir in the garam masala. Cook for another 5 minutes, uncovered, allowing the sauce to thicken slightly.
- 9
Garnish with slit green chilies and fresh cilantro before serving.
💡 專業提示
- ✓Ensure the poppy seeds are ground into a very fine paste for a smooth sauce.
- ✓Adjust the amount of red chili powder to your spice preference.
- ✓If the sauce is too thick, add a little hot water.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a tablespoon of unsweetened shredded coconut to the poppy seed paste for an extra layer of flavor.
- For a richer curry, you can add a splash of heavy cream in the last few minutes of cooking.