Kashmiri Chicken

Name: Kashmiri Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2-3 servings
Cuisine: Kashmiri
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 cardamom, green pods; 2 Clove; 1 cinnamon stick; 1 pinch Saffron, strands; 1 cup water; salt, to taste; Cilantro, fresh, for garnish

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

Build a full meal around Kashmiri Chicken

Get a matched combo of sides and accents

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	Cardamom , green pods
	2	Clove
	1	Cinnamon stick
	1 pinch	Saffron , strands
	1 cup	Water
	—	Salt , to taste
	—	Cilantro , fresh, 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.