Kashmiri chicken. This classic chicken curry is simple and easy to make. It’s loaded with the aromatic goodness of traditional spices to bring maximum flavor without much effort. Enjoy it with rice or naan for a complete meal.
Sometimes a bit of color is all that you need to make your food more appealing. This Kashmiri chicken recipe loaded with the rich red color of tomatoes is enough to create a stunning presentation on your dinner table. Just garnish it with some fresh coriander (cilantro) leaves and serve with flat bread.
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Kashmiri Chicken
Rich and flavorful curry to serve with rice or any flatbread
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Servings
Ingredients
Marinade:
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground cumin cumin powder
- 1 teaspoon garam masala
- 1 tablespoon ground coriander coriander powder
- ½ teaspoon Kashmiri chili powder
- 1 teaspoon minced garlic garlic paste
- 1 teaspoon minced ginger ginger paste
- Salt to taste
Cashew nut paste:
- 15 cashew nuts
- Water
Raisins paste:
- 20 raisins
- Water
Kashmiri chicken curry:
- 1 kg chicken cut into medium-sized pieces
- 1 tablespoon mustard oil
- 3 large onions chopped
- 2 teaspoon minced garlic garlic paste
- 2 teaspoon minced ginger ginger paste
- ½ teaspoon ground cumin cumin powder
- 1 and ½ tablespoon ground coriander coriander powder
- 1 and ½ teaspoon garam masala
- ½ teaspoon red chili powder
- ½ teaspoon ground ginger
- 3 medium tomatoes finely chopped
- Water
- Salt to taste
- Coriander cilantro leaves, to garnish
- Cashew nuts and raisins fried in ghee to garnish
Instructions
Cashew nut paste:
- Place cashew nuts in a bowl. Cover with boiling water. Soak for 15 minutes. Drain. Place nuts with enough water in the bowl of a food processor. Process to a smooth paste. Set aside.
Raisin paste:
- Place raisins in a bowl. Cover with boiling water. Soak for 15 minutes. Drain. Place raisins in the bowl of a food processor. Process to a smooth paste. Set aside.
Marinate chicken:
- Place all the ingredients for the marinade in a bowl. Add a little water to make a smooth paste. Add chicken pieces into the bowl. Coat the chicken in the marinade. Cover and place in refrigerator for at least 30 minutes or overnight if possible.
Kashmiri chicken curry:
- Meanwhile heat 2 tablespoon oil in a large frying pan. Add chicken in batches and cook until both sides turn golden brown. Remove chicken from pan. Set aside.
- Heat 2 tablespoon oil in the same pan over medium-high heat. Add onions, and sauté for 2-3 minutes or until golden. Add ginger and garlic. Sauté for 2 minutes or until aromatic. Add cumin powder, coriander powder, garam masala, ground ginger and red chili powder. Sauté, stirring constantly, for a minute or until aromatic.
- Add tomatoes. Cook, stirring occasionally, for 2 minutes or until tomatoes break down and turn mushy. Add ½ cup water. Stir and simmer for about 2 minutes. Stir in cashew nut paste and raisin paste.
- Add fried chicken. Cover with water. Cover and cook for 10 minutes or until the chicken pieces are cooked through.
- Garnish with fried cashew nuts, raisins and coriander (cilantro) leaves.
Nutrition
Serving: 1g | Calories: 850kcal | Carbohydrates: 202g | Protein: 72g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 29g | Cholesterol: 243mg | Sodium: 264mg | Fiber: 15g | Sugar: 142g
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tmvikholt says
This looks delicious!