Adapted from Pan American’s Round the World Cookbook. Posted for ZWT6. This recipe comes from Kashmir, a region of the Indian subcontinent that is claimed by both India and Pakistan. The original says you can substitute 1 teaspoon powdered ginger for the fresh, but I don’t recommend this.
Ingredients: [‘butter’, ‘onions’, ‘fresh ginger’, ‘garlic cloves’, ‘cayenne’, ‘buttermilk’, ‘tomatoes’, ‘ground almonds’, ‘cashews’, ‘whole chickens’, ‘salt’, ‘heavy cream’]
Quantity of Ingredients: [“1/4 lb butter”,”4 onions, sliced “,” fresh ginger, chopped (one-inch piece)”,”2 garlic cloves, minced “,”1/4 teaspoon cayenne”,”1 1/2 cups buttermilk”,”2 tomatoes, chopped “,”1/4 cup ground almonds”,”1/4 cup ground cashews”,”2 whole chickens, cut in pieces (3 1/2 pounds each)”,”2 teaspoons salt”,”1/2 cup heavy cream”]
Number of Servings: 6
Steps: [‘Melt butter in a large saucepan.’, ‘Add onions and saute for 10 minutes, stirring frequently.’, ‘Add ginger, garlic and cayenne.’, ‘Cook over low heat for 5 minutes, stirring occasionally.’, ‘Add buttermilk and tomatoes.’, ‘Cook over low heat for 10 minutes.’, ‘Add nuts, chicken and salt.’, ‘Cook over low heat for 1 hour, or until chicken is tender.’, ‘Pour cream over chicken and stir well.’]