Lotus Stem Chicken Curry | Chicken Curry with Lotus Stem | Chicken Curry | Chicken Gravy | Nadur te Kokur | Kashmiri Style lotus stem & chicken | Kamal Kakdi Chicken curry | Kashmiri Chicken Curry | Nadur te Kokur Curry | Kashmiri Wazwaan Recipes | Chicken Recipes | Life of a Chef | Prateek Dhawan

Learn how to make a Lotus Stem Chicken Curry with our Chef Prateek Dhawan.

Introduction
It is an authentic and delicious Chicken curry that is made along with lotus stem and is from Kashmiri cuisine. It's a kind of yakhni that is made with chicken and nadru/lotus stem. Ideally enjoyed with rice and roti, this chicken curry is aromatic and full of Kashmiri flavors.

Lotus Stem Chicken Curry Ingredients

Cutting of Lotus Stems
Warm Water

Boiling the Lotus Stem
Water
1 tbsp Ginger (juillienes)
1 Bay Leaf
½ tsp Cloves
1 Black Cardamom
1 tsp Turmeric Powder
1 tsp Fennel Seeds
100 gm Lotus Stem (chopped)

Chef's Trivia

For The Chicken Marination (30 mins)
300 gms Chicken (boneless)
2-3 tbsp Curds
1 tbsp Red Chilli Powder
½ tsp Ginger Powder
1 tsp Fennel Powder
2 tbsp Mustard Oil

For The Chicken Curry
2 tbsp Oil
1 tbsp Cumin Seeds
2-inch Cinnamon Stick
4 Green Cardamom
2 tbsp Ginger and Garlic (chopped)
2 Onions (chopped)
Salt (as per taste)
1 tsp Asafoetida
2 Tomatoes (chopped)
5 Green Chillies (chopped)
½ tsp Red Chilli Powder
1 tbsp Coriander Leaves (chopped)
1 tsp Black Pepper (crushed)
1 tbsp Garam Masala powder
½ cup Vegetable Stock

For Garnish
Coriander Leaves