Waza Kokur with Kashmiri Girda

Instructions

1. 1

   Marinate Chicken & Prepare Saffron Milk

   • In a large bowl, combine the chicken pieces with 1/2 tsp of salt and the turmeric powder. Mix well to coat evenly. Let it marinate for at least 20 minutes at room temperature.
   • In a small bowl, add the saffron strands to 2 tbsp of warm milk. Set aside to infuse.
2. 2

   Fry the Chicken

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's very hot and just begins to smoke. This step is crucial to remove the oil's raw pungency. Turn off the heat and let it cool for a minute.
   • Return the heat to medium. Carefully place the marinated chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry in batches for 7-10 minutes, turning occasionally, until all sides are golden brown.
   • Remove the fried chicken with a slotted spoon and set aside on a plate.
3. 3

   Prepare the Aromatic Base (Tadka)

   • In the same oil, add the whole spices: green cardamoms, black cardamom, cloves, and cinnamon stick. Sauté for about 30 seconds until they become fragrant.
   • Add the thinly sliced onions. Fry on medium heat, stirring frequently, for 12-15 minutes until they turn a deep, uniform golden brown. Be patient, as this step is key to the gravy's color and flavor.
   • Once the onions are browned, stir in the asafoetida and cook for another 10 seconds.
4. 4

   Create the Yogurt Gravy

   • While onions are frying, prepare the yogurt mixture. In a bowl, whisk the room-temperature curd until completely smooth. Add the fennel powder, dry ginger powder, and Kashmiri red chili powder. Mix thoroughly to form a lump-free paste.
   • Reduce the stove heat to the absolute lowest setting. Slowly pour the spiced yogurt mixture into the pan with the onions, stirring continuously and vigorously. Do not stop stirring.
   • Continue to cook on low heat, stirring constantly, for 4-5 minutes. The mixture will thicken, and you'll see oil starting to separate at the edges. This indicates the yogurt is cooked and won't curdle.
5. 5

   Simmer the Curry

   • Return the fried chicken pieces to the pan. Gently stir to coat them with the yogurt masala.
   • Pour in 1 cup of warm water and the remaining 1 tsp of salt. Stir well to combine.
   • Increase the heat to medium and bring the curry to a gentle simmer. Once simmering, reduce the heat to low, cover the pan with a lid, and let it cook for 20-25 minutes, or until the chicken is tender and cooked through.
   • Remove the lid and stir in the prepared saffron-milk mixture. Simmer for another 2 minutes, uncovered.
6. 6

   Rest and Serve

   • Turn off the heat and let the Waza Kokur rest, covered, for 10-15 minutes. This allows the flavors to deepen and the oil (tari) to rise to the surface.
   • Serve hot, traditionally with steamed white rice to soak up the delicious gravy.