What Makes Kashmiri Chicken Rista So Irresistibly Tasty Recipe?

Kashmiri Chicken Rista

Discover the secret behind the irresistible allure of Kashmiri Chicken Rista. Let us dive deep into the flavors, techniques, and traditions that make this famous food of Jammu and Kashmir a culinary masterpiece.

Main Course

Kashmiri Cuisine

Ingredients Required for Kashmiri Chicken Rista:

• Farm fresh chicken (boneless and minced) – 1 Packet (450 grams)
• Onions (finely chopped) – 2
• Ginger-garlic paste – 2 tablespoons
• Green chilies (finely chopped) – 2-3
• Yogurt – 1/2 cup
• Roasted gram flour (besan) – 1/4 cup
• Fennel seeds – 1 teaspoon
• Cumin seeds – 1/2 teaspoon
• Turmeric powder – 1/2 teaspoon
• Red chili powder – 1 teaspoon (adjust to taste)
• Kashmiri red chili powder – 1 teaspoon (for color)
• Garam masala – 1/2 teaspoon
• Salt – to taste
• Mustard oil – 4-5 tablespoons

Ingredients Required for Kashmiri Chicken Rista Gravy:

• Onions (thinly sliced) – 2 large
• Tomatoes (finely chopped) – 2
• Yogurt – 1/2 cup
• Cashew nuts (soaked in warm water) – 1/4 cup
• Milk – 1/4 cup
• Fennel seeds – 1/2 teaspoon
• Cumin seeds – 1/2 teaspoon
• Cardamom powder – 1/2 teaspoon
• Cinnamon powder – 1/2 teaspoon
• Cloves powder – 1/2 teaspoon
• Black pepper powder – 1/2 teaspoon
• Salt – to taste
• Ghee – for garnishing

Cooking Instructions for Kashmiri Chicken Rista:

1. Marinate the minced chicken with yogurt, turmeric powder, ginger-garlic paste, and roasted gram flour.
2. Add cumin seeds, red chili powder, Kashmiri red chili powder, green chilies, garam masala, fennel seeds, and salt.
3. Mix well to form a smooth, thick mixture. Refrigerate and let it marinate for at least 2 hours.
4. Shape the Rista into round balls.

To Prepare the Gravy:

1. Heat mustard oil in a kadai until it smokes.
2. Reduce the heat and add sliced onions. Sauté until the onions turn golden brown.
3. Add chopped tomatoes and cook until they become soft and the oil starts to separate.
4. Let it cool, then blend it into a smooth paste along with soaked cashew nuts and milk.

Prepare the Chicken Rista:

1. Add a bit more oil in the same pan.
2. Add the marinated chicken Rista balls one by one.
3. Cook on low heat until they turn golden brown from all sides.
4. Remove the chicken Rista balls and set them aside.
5. Take a pan, add fennel seeds and cumin seeds. Sauté briefly.

Mix the Chicken Rista with Masala:

1. Add a bit more oil in the same pan.
2. Pour in the onion-tomato-cashew paste.
3. Add cardamom powder, cinnamon powder, cloves powder, black pepper powder, and salt.
4. Cook this mixture on low heat until the oil starts to separate from the sides.
5. Add yogurt gradually while continuously stirring it.
6. Cook for another 5-7 minutes until the gravy thickens.
7. Gently add the cooked chicken Rista balls to the gravy.
8. Simmer for 10-15 minutes on low heat.
9. Serve hot with steamed rice or naan.

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