Kashmiri chicken gushtaba


  1. Chicken drumstick – 4 no.
  2. Ginger – 1”
  3. Cardamom – 2 no.
  4. Black peppercorn – 4 no.
  5. Onion – 1 no.
  6. Fennel seeds – 1 tb
  7. Garlic – 2 cloves
  8. Curd – ½ cup
  9. Salt


For making the meat balls – In a boiling pan add water (1/2 cup), chicken leg pieces (4 no.), ginger (1”), cardamom (2 no.) cloves (2 no.), black peppercorn (4 no.) and boil for 10 minutes. Cool and sieve. Take out the chicken pieces and with the help of fork pull out the flesh. Then grind the flesh in mixer grinder in not so smooth paste. Make balls of the paste and keep aside.

Heat a pan. Add oil and onion slices (1 no.) and salt. Fry for 5 minutes. Cool and grind the fried onion with fennel seeds (1 tb), garlic (2 cloves) and curd (1/2 cup).

Heat a pan. Add oil. Add the paste and the meatballs. Fry for 5 minutes without breaking the meatballs.

Next add the stock and boil for 5 minutes.

Serve hot with rice or chapatti.


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