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Introduction

Welcome To my blog, my name is AsadAslan, and you are reading cooking with Chef AsadAslan. Today I will tell you how to make a chicken kachnar (Chicken Mountain Ebony) recipe. Let’s start with our recipe list. Go to our YouTube channel to see this recipe, you can make this recipe in 10 minutes. The link is down below:

The ingredients that we used in this recipe are:

1. 1 Big Medium Size Piyaz (Onion),

2. 5 Medium Size Tamatar (Tomato), and 2 Big Size Stuffed Green Chillies,

3. 1 kg Kachnar (Mountain Ebony, Butterfly Ash, Camel’s Foot),

4. ½ (Half) kg Boneless Chicken,

5. 1 Tablespoon (TSB) Adrak and Lehsan (Garlic and Ginger) Paste,

6. 1 Pao (250 grams) Dahi (Fresh Yogurt) or (Yogurt Whisked),

7. 1 Pao (250 grams) Dhania (Coriander),

8. 6 big tablespoons (TBSP) of Cooking oil or a Half Cup of Cooking Oil,

9. 4 Tablespoon (TBSP) Dahi Malai (Curds),

10. 1 Pressure Cooker

11. 1 Spatula & 1 Tablespoon and 1 teaspoon

12. 1 Plate to serve our dish

13. 1 Big Bowl

Ingredients of Chicken Kachnar Recipe

The Masala (Spices) and Dried Masala (Spices) that we used in this recipe are:

1. 1 Tablespoon (TBSP) Pure Safaid Sabut Zeera (Jeera, White Cumin Seeds),

2. ½ (Half) Teaspoon (TSP) Haldi (Turmeric) Powder,

3. 1 Tablespoon (TBSP) Kashmiri Red Chili Powder,

4. 1/2 (Half) Teaspoon (TSP) Kuti Lal Mirch (Dara Lal Mirch) Red Chillie Flakes,

5. 1 Tablespoon (TBSP) Safaid Namak (White Salt),

6. 1 and 1/2 (Half) Tablespoon (TBSP) dhania (Coriander) powder,

7. 1 Tablespoon (TBSP) Kasuri Methi (Dried Fenugreek Leaves),

8. ¼ (Quarter) Teaspoon (TSP) Jalwatri (Mace) powder or 2 Small Sabut Jalwatri (Mace),

9. ½ Teaspoon (TSP) Chaat Masala (Snack Spice),

10. ¼ (Quarter)  Teaspoon (TSP) kali Mirch (Black Pepper) Powder,

11. ½ Teaspoon (TSP) Garam Masala Powder (Warming Spice),

12. 4 Cloves (Longs),

13. 2 Badi Elaichi (Black Cardamom),

14. 3 Badian khatai (Star Anise),

15. 3 Curry Patta (Curry Leaf),

16. 2 Small Dar Cheeni (Cinnamon),

Masalas (Spicies) That We Used in Chicken Kachnar Recipe

Time to start our recipe

Let’s start with our recipe, firstly we’ll wash up our pressure cooker well then after soaking it well, we’ll add six big tablespoons of cooking oil or a half cup of cooking oil.

Ingredients intro by chef asadaslan

When it’s slightly hot, we’ll add one tablespoon (tbsp) pure safaid sabut zeera (jeera, white cumin seeds), then we’ll mix (bhunai) this up for thirty seconds so they turn up brown, after that we’ll add our chopped one big medium size piyaz (onion), then we will mix it up for two minutes after that we’ll add one tablespoon (tsb paste of adrak and lehsan (garlic and ginger), then we’ll mix them well for four to five minutes on high flames until their colour started to turn light brown or brown according to your taste, but mostly preferred light brown because we don’t want our onions to be overcooked. After our mixture of onions, garlic, and ginger turns light brown we’ll add our spices. Before adding the species we’ll lower our flame because we don’t want our species to be burned out in the process. So, after lowering the flame, we’ll add our sabout (dry) species first. Starting with four cloves (longs), two badi elaichi (black cardamom), three badian khatai (star anise), three curry patta (curry leaf), and two small dar cheeni (cinnamon), we’ll then high our flames again then we’ll mix it up for two minutes after that we’ll add our half kg boneless chicken. We’ll then mix it for four minutes, we’ll also add some little water to it, so our masalas (species) don’t get dry out. After that, we’ll add our paste of five medium-sized tamatar (tomato) and two big-size stuffed green chilies, and then we’ll mix them well for three to four minutes up until tomato’s water starts to come out.

Stages of making Chicken Kachnar Recipe part 1

After that, we’ll add our masalas (species). Before that, we’ll lower our flames then start adding our species. Starting with spices for first we’ll add up these species as follow; half Teaspoon (tsp) haldi (turmeric) powder, one tablespoon (tbsp) kashmiri red chili powder, half teaspoon (tsp) kuti lal mirch (dara lal mirch) red chillie flakes, one tablespoon (tbsp) safaid namak (white salt), one and half tablespoon (tbsp) dhania (coriander) powder. Now, we’ll mix it up for thirty seconds, then we’ll high up the flames back, now we’ll mix it up for four minutes, and add little water in it, after that we’ll add four tablespoon (tbsp) dahi malai (curds) in it. Then, we’ll mix it up for three minutes after that we’ll add one kg kachnar (mountain ebony, butterfly ash, camel’s foot) in it, we’ll add little water to mix it up for another five minutes. After that we’ll add remaining spicies as follow; one tablespoon (tbsp) kasuri methi (dried fenugreek leaves), quarter teaspoon (tsp) jalwatri (mace) powder or two small sabut jalwatri (mace), half teaspoon (tsp) chaat masala (snack spice), quarter teaspoon (tsp) kali mirch (black pepper) powder. Then, we’ll mix it up for more three minutes, after that, we’ll add one pao (250 grams) dahi (fresh yogurt) or (yogurt whisked), whatever you like to, we’ll mix it up for more two minutes then we’ll add one and half glass of water in it.

Stages of making Chicken Kachnar Recipe part 2

We’ll mix it up for twenty seconds and we’ll close our flames down and put set up our pressure cooker for closing. Remember not try to close down pressure cooker while it’s on high flames, or it will break down, always put flames down then set out the pressure cooker tightly, after that we’ll put its siti (bell), on it and we’ll put our flames back on to high and wait for its siti (bells) to ring it down, when it’s started to ring it on, lower the flames and wait for twenty minutes. After twenty minutes we’ll open up the pressure cooker, if there is some water remains, we’ll remove that not completely because its salan (curry) which is what most of the people likes so, we’ll dry it until its right amount of curry remains according to your taste.

Stages of making Chicken Kachnar Recipe part 3

After that, we’ll separate our sabout (dry) masalas (species). Finally, it’s ready to serve; now we’ll put our salan (curry) down to some bowl, to present it for serving.

Final Looks of Chicken Kachnar Recipe

Here are some pro tips for your recipe to become tasteful and delicious for people:

1. Remember to use water from time to time to avoid dryness in your masala (species),

2. Don’t dry out, your masalas (species), because if you do, your salan (curry) will not give any fragrance or taste,

3. Try to bhunai (mix) it up your ingredients more and more if you like your salan (curry) to be more tasteful,

4. Remember, kachnar tenders quickly so don’t over mix it for more than 5 minutes or they will started to break it up,

5. Always be caution, while using pressure cooker,

6. Don’t use pressure cooker on high flames, don’t take up citi (bells) before it releases its pressure,

7. Cut the flames down, then set out pressure cooker down,

8. Wait for its gas to release before opening of pressure cooker,

9. Give more, time to your recipe if you like your recipe to be more tasteful and delicious,

10. Always use organic masalas (species) in your recipe for your health,

11. Always use more fresh organic ingredients,

Benefits of Kachnar

As Kachnar buds vegetables are starting to appear in the market. They grow aside and are cooked as a vegetables in most of the homes. If kachnar is cooked with meat and spices, its flavor is revealed. However, if eaten raw, its taste is bitter. Here are some of its benefits as follows:

1. It has a large amount of Vitamin C,

2. Kachnar trees most of them are found in Pakistan and in India,

3. Kachnar long trunks are used in cell phone poles as their trunks are very big in sizes,

4. Kachnar long trunks are also used in bridges,

5. Kachnar has a pleasing and cooling nature,

6. Kachnar flowers are also used in sexual enhancement,

7. Kachnar helps in hormones and in the digestion system,

8. For those who suffers from digestive problems with warms even, kachnar helps them to kill all the warm inside the stomach system,

9. Kachnar is also used in wheat, if its eaten with wheat’s it has various benefits for the human body,

10. Kachnar also purifies your blood and it helps patients with constipation,

11. If you eat kachnar regularly your blood will be clean and you will less affected by any harmful diseases related to digestion problems,

12. Kachnar helps avoid itching and boils down in your blood,

13. Kachnar is also helpful for sneezing and coughing patients,

14. Kachnar also helps heal wounds more quickly,

15. Kachnar also helps lower down your cholesterol and high blood pressure,

16. If you want it to get its more benefits try to eat it with more ghee and onions and garlic and ginger,

17. Kachnar has so many benefits that you can say this as it’s the king of the vegetables,

Above mentioned kachnar benefits will really helpful you to like this dish and with our recipe, you will love this recipe even more.

Ending Note

These are a few helpful tips for your recipe. I hope you will enjoy our recipe and if you do like it comment on it in the comment section how you like our recipe, take care of yourself and your loved ones, and see you next time in another recipe blog. If you want to see the short video of this recipe then click here

Taste Time of Chicken Kachnar

Ending note of Chicken Kachnar Recipe

Thanks For Reading! Take Care!