Kadaknath Black Meat Chicken | Kashmiri Recipe of Kadaknath
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Recipe Overview
Overview
Kadaknath Black Meat Chicken is a fascinating dish that showcases the unique characteristics of this rare breed of chicken. Known for its striking black color, both in flesh and bones, Kadaknath offers a flavor profile that sets it apart from regular chicken. The recipe begins with boiling the chicken in turmeric water, which helps to mellow its strong aroma, making it more palatable.
Once prepared, the chicken is fried in mustard oil, a staple in Kashmiri cuisine, which adds a rich flavor to the dish. The cooking process is further enhanced by the addition of Kashmiri greens, spices, and a careful balance of flavors. The result is a hearty dish that is not only visually striking but also packed with flavor.
This recipe is perfect for those looking to explore unique culinary experiences or impress guests with something different. The combination of spices and the distinct taste of Kadaknath chicken makes it a memorable dish that can be enjoyed with rice or roti. If you’re adventurous in the kitchen, this is a must-try recipe that will surely delight your taste buds.
Recipe Details
Steps & Tips
Cut and clean the Kadaknath chicken properly.
Tip: Boil chicken in turmeric water to reduce smell.
Boil the cleaned Kadaknath chicken in turmeric water.
Heat mustard oil in a pan for frying.
Fry all pieces of Kadaknath chicken until cooked.
Take out the fried chicken and keep it on a plate.
Boil Kashmiri greens in a pan.
Tip: Keep the lid open while boiling greens to maintain their color.
Throw away the water and squeeze the saag well.
Make saag paste in a mixer.
In a pressure cooker, add mustard oil, big cardamom, cloves, and cinnamon.
Add saag paste to the spices and fry well.
Tip: Fry the saag until the oil rises to the top for better flavor.
Add three green chillies and garlic paste to the mixture.
Tip: Add water if the mixture is sticking while frying.
Add turmeric, red chilli, fennel powder, and ginger powder to the mixture.
Add the fried Kadaknath chicken to the saag mixture.
Add salt to the mixture according to taste.
Tip: Adjust salt according to your taste.
Add water to the mixture for cooking.
Cook the mixture in a pressure cooker for two to three whistles.
Tip: Cook in a pressure cooker for two to three whistles for tender chicken.
Dish out the Kadaknath Kokur.
Serve with hot rice or roti.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Kadaknath chicken is known for its distinctive black color, including its flesh and bones.
- •This chicken variety is considered healthier and has a unique taste compared to regular chicken.
- •Kadaknath is often cooked with Kashmiri spices, enhancing its flavor profile.
- •The cooking process involves boiling the chicken in turmeric water to reduce its strong smell.
- •Mustard oil is traditionally used in Kashmiri cooking to add depth to the dish.