Tamatar Hatchi te Kokur | Dried Tomatoes and Chicken Recipe
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Recipe Overview
Overview
Tamatar Hatchi te Kokur is a delightful dish that brings together the rich flavors of dried tomatoes and tender chicken. The process begins with boiling the chicken in turmeric-infused water, which not only adds color but also infuses the meat with a subtle warmth. The dried tomatoes, known locally as tomato hutch, are cleaned and boiled to create a smooth paste that serves as the base of the dish.
Once the chicken is fried to perfection in mustard oil, the tomato paste is added along with a blend of spices including red chili powder, fennel, and cardamom. This combination creates a fragrant and flavorful sauce that clings to the chicken beautifully. The final touch is a sprinkle of kasuri methi, which adds a unique herbal note that elevates the dish.
This recipe is a wonderful representation of Kashmiri cuisine, showcasing how traditional techniques can transform simple ingredients into something truly special. Whether served with rice or enjoyed on its own, Tamatar Hatchi te Kokur is sure to impress at any dinner table.
Recipe Details
Steps & Tips
Add turmeric to water in a pan and add chicken.
After boiling, throw away the water and keep the chicken to drain.
Put dried tomatoes in hot boiling water to clean them.
Wash the tomatoes with cold water and boil them again in hot water.
Let the tomatoes cool, then make a paste and pass it through a sieve.
Tip: Do not throw away the water used to wash the tomatoes; it can be reused.
Heat mustard oil in a pan.
Fry the drained chicken pieces in the heated mustard oil.
In a pressure cooker, add the tomato paste, salt, and garlic.
Fry the tomato mixture well until properly cooked.
Add red chilli powder, turmeric, fennel, and ginger powder to the mixture.
Add small cardamom, big cardamom, cinnamon, and cloves.
Tip: You can adjust the quantity of spices according to your requirement.
Add water and the fried chicken to the mixture.
Add kasuri methi to the mixture and bring it to a boil.
Tip: Adjust the water accordingly before sealing the pressure cooker.
Close the lid of the pressure cooker.
Cook for one or two whistles.
Garnish the dish with fresh coriander and serve hot.
Tip: Garnish with fresh coriander for added flavor.
Tip: This dish tastes very good with Kashmiri rice.
Ingredients
Nutrition
Skill Level
Frequently asked questions
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Interesting Tidbits
- •Dried tomatoes, known as tomato hutch, are traditionally prepared in summer for winter use.
- •The chicken is boiled with turmeric to enhance flavor and color.
- •Mustard oil is commonly used in Kashmiri cooking for its distinct flavor.
- •The dish is garnished with fresh coriander for added freshness.