kashmiri Chicken Harissa

I have always been making lamb Harissa but today I gave a try to the chicken version.

I must say the chicken version was amazing and drool worthy. The texture had no compromise. It was meaty and flavorful.

At home I got 5/5 rating 😊

Ingredients:

800 grams Chicken with bone ( preferable thigh and leg peices)

Half cup rice flour 

Half cup milk 

Half cup ghee 

One full head garlic peeled 

One onion thinly sliced 

2 tbsp fennel seeds 

1 cinnamon stick 

1 black cardamom 

2 green cardamom 

2 cloves 

1/2 tsp peppercorns 

1 tbsp fennel seeds powder 

1/2 tsp cumin powder 

Salt to taste 

Water 

Method :

1. In a pressure cooker add chicken pieces and add water enough to immerse the chicken. Add fennel seeds,cinnamon, cardamoms, peppercorns and cloves and garlic and salt. Close the lid and pressure cook upto 8 whistles and switch off.

2. Once the pressure is released. Open the lid of the cooker and with help of a tong or fork remove bones from the chicken and throw it away. Similarly remove any visible spices.

3. Bring back the pressure cooker on stove and keep it open without lid. Now add milk and rice flour and mix generously. Do not let any lumps to form.

4. Add the fennel seed powder and cumin powder and cook stirring in between.

5. Meanwhile in a separate pan pour ghee and add onions and fry till golden. Reserve little ghee for garnish.

6. Pour the rest of the ghee and fried onions into the cooking chicken mixture mix well.

7. Cook the Harrisa on low flame for 20 min until the chicken Is nicely done and the onions are totally invisible in the dish.

8. Pour the rest of the ghee on top and serve with chapati or bread and lime and chilly.

Enjoy