Kashmiri Kokur T Nadir Recipe-Chicken and Lotus Stem Curry
It is an authentic and delicious Chicken curry which is made along with with lotus stem and is from kashmiri cuisine.It's a kind of yakhni that is made with chicken and nadru/lotus stem. Ideally enjoyed with rice and roti, this chicken curry is aromatic and full of Kashmiri flavours.
Kashmiri Kokur T Nadir is an authentic Chicken curry with lotus stem that belongs to Kashmiri Cuisine. It's a kind of yakhni that is made with chicken and nadru/lotus stem. Ideally enjoyed with rice and roti, this chicken curry is aromatic and full of Kashmiri flavours.
If you like this recipe, you can also try other Kashmiri recipes such as
- 2 cups Lotus Stem , (nadru or kamal kakdi) peeled & sliced
- 750 grams Chicken , cut into medium pieces
- 2 cups Water
- 1 Bay leaf (tej patta)
- 1/4 teaspoon Fennel seeds (Saunf)
- 2 Black cardamom (Badi Elaichi)
- 4 Cloves (Laung)
- 1 inch Ginger , chopped
- 3 tablespoon Mustard oil
- 1 teaspoon Cumin (Jeera) seeds
- 1/4 teaspoon Asafoetida (hing)
- 1-1/2 cups Curd (Dahi / Yogurt) , whisked
- 2 teaspoon Kashmiri red chilli powder
- 2 teaspoon Fennel Powder
- 1 teaspoon Dry ginger powder
- Salt , to taste
- 1/2 teaspoon Mint powder (Pudina)
- 1 teaspoon Ajwain (Carom seeds)
- 3 sprig Coriander (Dhania) Leaves , chopped for garnish
How to make Kashmiri Kokur T Nadir Recipe-Chicken and Lotus Stem Curry
To begin making the Kashmiri Kokur T Nadir recipe, wash and clean the chicken.
Mix the chicken with kashmiri red chilli powder, fennel powder and dry ginger powder in a bowl and keep it for marination for about 30 minutes.
Put the sliced lotus stem in warm water for few minutes to remove inside dirt and impurities.
Strain Lotus stem slices and pressure cook them along with 2 cups of water, bay leaf, fennel seeds, black cardamom, cloves, ginger slices and salt as per taste.
Cook till the cooker releases 2 to 3 whistles. Leave it aside for pressure to settle down.
Heat mustard oil in a heavy bottomed pan. Add cumin seeds and asafoetida powder into it, mix it well and cook it for 8 to 10 seconds.
Add the above marinated chicken along with the curd mix and cook in medium to low flames till yogurt starts to thicken and oil starts leaving from sides.
Now add the boiled and strained Lotus stem into the gravy and cook it on low flame for five minutes, stirring occasionally. (you can add the spices as well)
Now put caraway seeds into a Mortar and Pestle and crush them to form a powder. Also crush dry Mint leaves between your hand and add into the gravy.
Adjust salt as needed and cook till the curry starts to thicken. Once it is done, switch off the stove and garnish with some fresh coriander leaves. Serve hot.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'