Kashmiri Kokur T Nadir Recipe-Chicken and Lotus Stem Curry
A high protein Kashmiri recipe with lotus stem - (nadru or kamal kakdi) peeled & sliced, chicken - cut into medium pieces, water. Ready in 1h 10m, serves 4.
Curated bySana Bhat🇮🇳
Instructions
16 steps- 1
To begin making the Kashmiri Kokur T Nadir recipe, wash and clean the chicken
chicken - cut into medium pieces(750 grams)kashmiri red chilli powder(2 teaspoon) - 2
Mix the chicken with kashmiri red chilli powder, fennel powder and dry ginger powder in a bowl and keep it for marination for about 30 minutes
chicken - cut into medium pieces(750 grams)fennel seeds (saunf)(1/4 teaspoon)inch ginger - chopped(1)kashmiri red chilli powder(2 teaspoon)fennel powder(2 teaspoon)dry ginger powder(1 teaspoon)mint powder (pudina)(1/2 teaspoon) - 3
Put the sliced lotus stem in warm water for few minutes to remove inside dirt and impurities
lotus stem - (nadru or kamal kakdi) peeled & sliced(2 cups)water(2 cups) - 4
Strain Lotus stem slices and pressure cook them along with 2 cups of water, bay leaf, fennel seeds, black cardamom, cloves, ginger slices and salt as per taste
lotus stem - (nadru or kamal kakdi) peeled & sliced(2 cups)water(2 cups)bay leaf (tej patta)(1)fennel seeds (saunf)(1/4 teaspoon)black cardamom (badi elaichi)(2)cloves (laung)(4)inch ginger - chopped(1)cumin seeds (jeera)(1 teaspoon)fennel powder(2 teaspoon)dry ginger powder(1 teaspoon)salt - to taste - 5
Cook till the cooker releases 2 to 3 whistles
- 6
Leave it aside for pressure to settle down
- 7
Heat mustard oil in a heavy bottomed pan
mustard oil(3 tablespoon) - 8
Add cumin seeds and asafoetida powder into it, mix it well and cook it for 8 to 10 seconds
chicken - cut into medium pieces(750 grams)fennel seeds (saunf)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)asafoetida (hing)(1/4 teaspoon)kashmiri red chilli powder(2 teaspoon)fennel powder(2 teaspoon)dry ginger powder(1 teaspoon)mint powder (pudina)(1/2 teaspoon) - 9
Add the above marinated chicken along with the curd mix and cook in medium to low flames till yogurt starts to thicken and oil starts leaving from sides
chicken - cut into medium pieces(750 grams)-/2 curd (dahi / yogurt) - whisked(1 cups) - 10
Now add the boiled and strained Lotus stem into the gravy and cook it on low flame for five minutes, stirring occasionally
lotus stem - (nadru or kamal kakdi) peeled & sliced(2 cups)chicken - cut into medium pieces(750 grams) - 11
(you can add the spices as well) Now put caraway seeds into a Mortar and Pestle and crush them to form a powder
chicken - cut into medium pieces(750 grams)fennel seeds (saunf)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)kashmiri red chilli powder(2 teaspoon)fennel powder(2 teaspoon)dry ginger powder(1 teaspoon)mint powder (pudina)(1/2 teaspoon) - 12
Also crush dry Mint leaves between your hand and add into the gravy
chicken - cut into medium pieces(750 grams)mint powder (pudina)(1/2 teaspoon)sprig coriander (dhania) leaves - chopped for garnish(3) - 13
Adjust salt as needed and cook till the curry starts to thicken
salt - to taste - 14
Once it is done, switch off the stove and garnish with some fresh coriander leaves
sprig coriander (dhania) leaves - chopped for garnish(3) - 15
Serve hot
- 16
Serve Kashmiri Kokur T Nadir along with Kashmiri Dum Monji, Steamed Rice and Phulkas for a weekday meal with your family
kashmiri red chilli powder(2 teaspoon)
Rate this recipe
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Kashmiri Kokur T Nadir Recipe-Chicken and Lotus Stem Curry
A high protein Kashmiri recipe with lotus stem - (nadru or kamal kakdi) peeled & sliced, chicken - cut into medium pieces, water. Ready in 1h 10m, serves 4.
Curated bySana Bhat🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Kashmiri Kokur T Nadir recipe, wash and clean the chicken
chicken - cut into medium pieces(750 grams)kashmiri red chilli powder(2 teaspoon) - 2
Mix the chicken with kashmiri red chilli powder, fennel powder and dry ginger powder in a bowl and keep it for marination for about 30 minutes
chicken - cut into medium pieces(750 grams)fennel seeds (saunf)(1/4 teaspoon)inch ginger - chopped(1)kashmiri red chilli powder(2 teaspoon)fennel powder(2 teaspoon)dry ginger powder(1 teaspoon)mint powder (pudina)(1/2 teaspoon) - 3
Put the sliced lotus stem in warm water for few minutes to remove inside dirt and impurities
lotus stem - (nadru or kamal kakdi) peeled & sliced(2 cups)water(2 cups) - 4
Strain Lotus stem slices and pressure cook them along with 2 cups of water, bay leaf, fennel seeds, black cardamom, cloves, ginger slices and salt as per taste
lotus stem - (nadru or kamal kakdi) peeled & sliced(2 cups)water(2 cups)bay leaf (tej patta)(1)fennel seeds (saunf)(1/4 teaspoon)black cardamom (badi elaichi)(2)cloves (laung)(4)inch ginger - chopped(1)cumin seeds (jeera)(1 teaspoon)fennel powder(2 teaspoon)dry ginger powder(1 teaspoon)salt - to taste - 5
Cook till the cooker releases 2 to 3 whistles
- 6
Leave it aside for pressure to settle down
- 7
Heat mustard oil in a heavy bottomed pan
mustard oil(3 tablespoon) - 8
Add cumin seeds and asafoetida powder into it, mix it well and cook it for 8 to 10 seconds
chicken - cut into medium pieces(750 grams)fennel seeds (saunf)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)asafoetida (hing)(1/4 teaspoon)kashmiri red chilli powder(2 teaspoon)fennel powder(2 teaspoon)dry ginger powder(1 teaspoon)mint powder (pudina)(1/2 teaspoon) - 9
Add the above marinated chicken along with the curd mix and cook in medium to low flames till yogurt starts to thicken and oil starts leaving from sides
chicken - cut into medium pieces(750 grams)-/2 curd (dahi / yogurt) - whisked(1 cups) - 10
Now add the boiled and strained Lotus stem into the gravy and cook it on low flame for five minutes, stirring occasionally
lotus stem - (nadru or kamal kakdi) peeled & sliced(2 cups)chicken - cut into medium pieces(750 grams) - 11
(you can add the spices as well) Now put caraway seeds into a Mortar and Pestle and crush them to form a powder
chicken - cut into medium pieces(750 grams)fennel seeds (saunf)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)kashmiri red chilli powder(2 teaspoon)fennel powder(2 teaspoon)dry ginger powder(1 teaspoon)mint powder (pudina)(1/2 teaspoon) - 12
Also crush dry Mint leaves between your hand and add into the gravy
chicken - cut into medium pieces(750 grams)mint powder (pudina)(1/2 teaspoon)sprig coriander (dhania) leaves - chopped for garnish(3) - 13
Adjust salt as needed and cook till the curry starts to thicken
salt - to taste - 14
Once it is done, switch off the stove and garnish with some fresh coriander leaves
sprig coriander (dhania) leaves - chopped for garnish(3) - 15
Serve hot
- 16
Serve Kashmiri Kokur T Nadir along with Kashmiri Dum Monji, Steamed Rice and Phulkas for a weekday meal with your family
kashmiri red chilli powder(2 teaspoon)
Rate this recipe
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