Kashmir Dum Chicken Kashmiri Yogurt Fennel Aromatic Style

Ingredients

• 1 kg chicken — bone-in pieces
• 1.5 cups yogurt — whisked smooth
• 3 tbsp mustard oil
• 1.5 tsp Kashmiri red chilli powder (mild, for colour)
• 1 tsp fennel powder
• 1 tsp dry ginger powder
• 4 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick
• 4 cloves
• 1/4 tsp asafoetida
• Salt to taste
• A pinch of saffron in 2 tbsp warm water

Method

1. Heat 3 tbsp mustard oil to smoking. Reduce to medium.
2. Add whole spices — fry 30 seconds. Add asafoetida.
3. Add chicken pieces. Brown on all surfaces on medium-high for 6 to 8 minutes.
4. Reduce to low. Add Kashmiri red chilli powder — fry in oil 30 seconds.
5. Add fennel powder and dry ginger powder. Stir 1 minute.
6. Add 1/2 cup water. Bring to a simmer. Cover and cook 15 minutes.
7. Reduce to very low. Add yogurt in 3 additions stirring continuously.
8. Simmer gently 6 minutes until yogurt is cooked and creamy.
9. Add salt and saffron water. Cover and cook on the lowest heat 20 minutes until chicken is completely tender and the yogurt gravy is thick and fragrant.
10. Serve with Kashmiri rice.