Kashmiri Kokur T Nadir – Chicken and Lotus Stem Curry
A flavorful and aromatic traditional dish from Kashmiri cuisine, Kashmiri Kokur T Nadir combines tender chicken with the unique flavor of lotus stem, creating a perfect balance of spices. This dish, often referred to as a yakhni, is enriched with yogurt, aromatic spices, and the distinct fragrance of mustard oil, making it an ideal choice for a hearty lunch or dinner. Paired with steamed rice or soft roti, this curry brings the bold and aromatic flavors of Kashmir straight to your table.
Course: Lunch
Cuisine: Kashmiri
Diet: High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Lotus Stem (Nadru/Kamal Kakdi) | 2 cups, peeled & sliced |
| Chicken (cut into medium pieces) | 750 grams |
| Water | 2 cups |
| Bay leaf (Tej Patta) | 1 |
| Fennel seeds (Saunf) | 1/4 teaspoon |
| Black cardamom (Badi Elaichi) | 2 pods |
| Cloves (Laung) | 4 |
| Ginger (chopped) | 1-inch piece |
| Mustard oil | 3 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curd (Dahi/Yogurt), whisked | 1-1/2 cups |
| Kashmiri red chili powder | 2 teaspoons |
| Fennel powder | 2 teaspoons |
| Dry ginger powder | 1 teaspoon |
| Salt | To taste |
| Mint powder (Pudina) | 1/2 teaspoon |
| Ajwain (Carom seeds) | 1 teaspoon |
| Fresh coriander leaves (chopped) | 3 sprigs, for garnish |
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Instructions
Step 1: Marinating the Chicken
- Begin by thoroughly washing and cleaning the chicken pieces.
- In a large bowl, combine the chicken with Kashmiri red chili powder, fennel powder, and dry ginger powder. Mix well to coat the chicken evenly with the spices.
- Set the marinated chicken aside for 30 minutes, allowing the flavors to meld.
Step 2: Preparing the Lotus Stem
- While the chicken marinates, prepare the lotus stem. Place the sliced lotus stem in warm water for a few minutes to remove any dirt or impurities.
- Strain the lotus stem slices and transfer them to a pressure cooker with 2 cups of water, bay leaf, fennel seeds, black cardamom, cloves, and ginger slices. Add salt to taste.
- Close the pressure cooker and cook for 2 to 3 whistles. Afterward, allow the pressure to settle naturally before opening the cooker. Set the lotus stems aside.
Step 3: Cooking the Chicken
- Heat mustard oil in a heavy-bottomed pan or wok over medium heat. Once the oil is hot, add cumin seeds and asafoetida. Stir well and let the spices cook for 8 to 10 seconds, releasing their aroma.
- Add the marinated chicken along with the whisked curd to the pan. Stir well to combine, and cook on medium to low heat until the yogurt thickens and the oil begins to separate from the sides.
- At this stage, the chicken will have absorbed the spices and the yogurt will be slightly reduced.
Step 4: Combining the Lotus Stem with the Chicken
- Gently add the boiled and strained lotus stem to the chicken gravy. Stir to combine the ingredients, ensuring the lotus stem is coated in the aromatic gravy.
- Allow the curry to simmer on low heat for about 5 minutes, stirring occasionally. This will let the flavors meld together.
- Using a mortar and pestle, crush the ajwain (carom seeds) and mint leaves. Add the freshly crushed powder to the curry for an added burst of flavor.
- Adjust the salt to taste and continue cooking the curry until it thickens and reaches your desired consistency.
Step 5: Garnishing and Serving
- Once the curry has thickened and the flavors have fully developed, turn off the heat.
- Garnish with freshly chopped coriander leaves for a burst of color and freshness.
- Serve the Kashmiri Kokur T Nadir hot with steamed rice, Kashmiri Dum Monji, and phulkas for a complete and authentic Kashmiri meal. Enjoy!
Nutritional Information (per serving, approximate values)
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Protein | 45 g |
| Carbohydrates | 16 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 450 mg |
Tips for the Perfect Kashmiri Kokur T Nadir:
- Mustard Oil: Use good quality mustard oil for an authentic taste. It adds depth and richness to the curry.
- Adjust Spice Levels: Kashmiri red chili powder is mild, but if you prefer a spicier version, feel free to add some extra heat with regular red chili powder.
- Tender Chicken: Make sure to use chicken on the bone for a more flavorful curry. Bone-in pieces add richness to the gravy.
- Lotus Stem: If lotus stem is hard to find, you can substitute it with canned or frozen lotus stem, though the fresh variety gives the best flavor and texture.
- Curd/Yogurt: Whisk the curd well before adding it to the curry to avoid curdling, ensuring the gravy stays smooth and creamy.
Serving Suggestions
- Steamed Rice: The aromatic flavors of this curry pair beautifully with simple steamed basmati rice.
- Phulkas: Soft, thin Indian flatbreads like phulkas or naan are perfect for scooping up the rich gravy.
- Kashmiri Dum Monji: For a more authentic touch, serve this dish alongside Kashmiri Dum Monji, a savory rice-filled pastry.
Conclusion
Kashmiri Kokur T Nadir is a delightful blend of spices and textures, with tender chicken and lotus stem that will transport your taste buds straight to Kashmir. This recipe not only highlights the aromatic and rich flavors of Kashmiri cuisine but also brings together the unique combination of ingredients that make it truly special. Whether it’s a weekday meal or a celebratory feast, this dish is sure to leave everyone at the table satisfied. Enjoy the rich flavors and hearty goodness of Kashmiri Kokur T Nadir today!
