Kashmiri Chicken
Country chicken cooked in the classic Kashmiri style — seared in mustard oil, then braised in a gravy built from Kashmiri red chilli, fennel seeds, dry ginger, and yoghurt, without the heavy onion-garlic paste of other North Indian chicken curries. The Kashmiri red chilli gives an intense ruby colour while keeping the heat moderate; the fennel and dry ginger give the dish its unmistakable Kashmiri identity.
Cuisines
Kashmiri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 2 tablespoons | mustard oil |
| 1 cup | yogurt |
| 1 teaspoon | ginger paste |
| 1 teaspoon | garlic paste |
| 1 teaspoon | fennel powder |
| 1 teaspoon | dry ginger powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 2 | green cardamom pods |
| 2 | cloves |
| 1 | cinnamon stick |
| 1 pinch | saffron strands |
| 1 cup | water |
| — | salt to taste |
| — | fresh coriander leaves for garnish |
Instructions
- 1 Heat mustard oil in a heavy-bottomed pan until it starts to smoke lightly.
- 2 Add cardamom pods, cloves, and cinnamon stick, and sauté until fragrant.
- 3 Add ginger and garlic paste, sauté for a minute until the raw smell disappears.
- 4 Add chicken pieces and sear them on high heat until they are browned on all sides.
- 5 Lower the heat and add yogurt, fennel powder, dry ginger powder, cumin powder, coriander powder, red chili powder, turmeric powder, and salt.
- 6 Mix well to coat the chicken with the spices and yogurt.
- 7 Add water and bring the mixture to a boil.
- 8 Reduce the heat to low, cover the pan, and let it simmer for 25-30 minutes until the chicken is tender and cooked through.
- 9 Soak the saffron strands in a tablespoon of warm water and add to the chicken.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, use bone-in chicken pieces.