Chicken curry Kashmiri style (Kokur Roganjosh)

ingredients
serves: 4-6
1 kg (2.2 lb) Chicken broiler, cut into 8 - 10 pieces
1 cup (200 g) 7 oz Yoghurt (dahi)
Salt to taste
2 Black cardamom (badi elaichi), crushed
4 tbsp (60 ml) 2 fl oz Vegetable oil
a pinch Asafoetida (hing)
1 Bay leaves (tej patta)
2 x 1 inch sticks Cinnamon (daichini)
3 Cloves (laung)
1 tsp (2 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
3 tsp (6 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala

method
1. Marinate the chicken with yoghurt, salt, and black cardamom. Refrigerate for 2-3 hours.

2. Heat the oil in a heavy-bottomed pot. Add the chicken, asafoetida, bay leaves, cinnamon sticks, and cloves. Cook till the yoghurt dries completely and the oil surfaces (about 10 minutes). Lower heat and cook, turning frequently, till the chicken becomes a rich brown colour.

3. Mix the red chilli powder with a few spoons of water and add to the pot. Stir briskly for a few seconds on high heat. Add 1 cup water, ginger powder, aniseed powder, and garam masala. Cook till the gravy thickens and the oil surfaces.

4. Serve hot with rice.