Making ready Kashmiri red chilli chicken curry recipe safely

It's crucial to arrange food safely to assist cease dangerous bacteria from spreading and growing. You possibly can take some steps to assist protect yourself and your family from the spread of dangerous micro organism.
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Wash your arms

Your hands can easily unfold bacteria around the kitchen and onto meals. It's important to at all times wash your palms completely with soap and heat water:

before starting to put together food
after touching raw food similar to meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your palms completely as well, as a result of moist arms spread micro organism more easily.
Preserve worktops clear

Earlier than you begin getting ready food, it’s vital worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by uncooked meat, poultry, eggs or vegetables you will want to scrub them thoroughly.

It is best to change dish cloths and tea towels recurrently to avoid any micro organism rising on the material.


Kashmiri red chilli chicken curry recipe
Kashmiri red chilli chicken curry recipe

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We hope you got insight from reading it, now let’s go back to kashmiri red chilli chicken curry recipe recipe. You can cook kashmiri red chilli chicken curry recipe using 7 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to cook Kashmiri red chilli chicken curry recipe:
  1. Use chicken pieces
  2. You need Kashmiri red chilies - medium size
  3. Prepare raisin - (kishmish)
  4. Take garlic
  5. Use yogurt - (dahi)
  6. You need cumin - (zeera)
  7. Use oil
Instructions to make Kashmiri red chilli chicken curry recipe:
  1. Tempering - ½ teaspoon mustard seeds - (kali rai)
  2. ½ teaspoon  black seeds - (kalonji)
  3. 2 twigs curry leaves - (karri patta)
  4. 3-4   round red chilies - (sabut gol mirch)
  5. Instructions - - Prep Steps - - Wash and soak raisins and kashmiri lal mirch a night ahead. (see notes if in a hurry)
  6. Blend Kashmiri red chilli with garlic, cumin  and raisins in mixer to form a very smooth paste
  7. Make Chicken - - In a pot, fry the paste in 3 tablespoons oil for 2 minutes and add the chicken with yogurt. Cover it.
  8. Cook till the chicken is tender and you have desired consistency of gravy.
  9. For tempering, heat 1 tablespoon of oil in a pan and add curry leaves, cumin, kalonji and round red chilies, cook for 1 minute while stirring. Add on top of chicken and cover. Chicken is ready
  10. Notes - - If soaking ahead is not possible then, boil 2 cups of water, put in kashmiri red chilies and raisins. Keep it covered for two minutes with heat turned off. The spice level of this recipe is mild so this recipe is kids-friendly too. You can add more Kashmiri lal mirch to make it more spicy.
  11. Soak or boil kashmiri lal mirch for 2 minute to bring out that vibrant red colour.
  12. Soak or boil raisin for 1 minute to make them soft.
  13. Blend kashmiri mirch, garlic and cumin together. Add raisin and blend pulsing occasionaly to form a smooth paste. This will take some time about 5-7 minutes
  14. Fry the paste with oil in a pan for 1-2 minutes and add chicken.
  15. Add yogurt, and cook till chicken is tender and you have the desired consistency of gravy.
  16. For tarka, heat oil in a pan and add curry leaves, round chillies, mustard seeds and kalonji. Cook for a minute. Now add to the chicken and cover to let the aroma infuse in the chicken very well.

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