Kashmiri Chicken Curry
A rich, aromatic Kashmiri chicken curry cooked in mustard oil with warm whole spices, yoghurt, and vibrant Kashmiri red chilli for deep colour and flavour. Perfect with naan or basmati rice for a comforting, spiced meal.
Ingredients
- 1 kg Chicken bone-in pieces
- 150 ml Mustard Oil
- 2 Onions finely sliced
- 2 Tomatoes finely chopped
- 200 g Plain Yoghurt whisked
- 2 tsp Ginger Garlic Paste
- 2 tsp Kashmiri Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 0.5 tsp Garam Masala
- 1 Bay Leaf
- 3 Green Cardamoms
- 1 Black Cardamom
- 1 Cinnamon Stick 2-inch piece
- 2 Cloves
- Salt adjust to taste
- 300 ml Water
- Fresh Coriander Leaves for garnish
Instructions
- Heat mustard oil in a deep pan until smoking point, then reduce the heat to medium.
- Add the bay leaf, green cardamoms, black cardamom, cinnamon stick, and cloves. Sauté for 30 seconds until aromatic.
- Add sliced onions and cook until golden brown, stirring occasionally.
- Stir in ginger garlic paste and cook for 1–2 minutes until the raw smell disappears.
- Add chopped tomatoes, Kashmiri red chilli, turmeric, cumin, and coriander powder. Cook until oil separates from the masala.
- Add chicken pieces and cook for 8–10 minutes until slightly browned.
- Lower heat and slowly add whisked yoghurt, stirring continuously to prevent curdling.
- Add water and salt, then cover and simmer for 15–20 minutes until chicken is tender.
- Finish with garam masala, garnish with fresh coriander leaves, and serve hot.
Nutrition
Calories: 646kcalCarbohydrates: 13gProtein: 26gFat: 55gSaturated Fat: 10gTrans Fat: 0.1gCholesterol: 97mgSodium: 133mgPotassium: 605mgFibre: 4gSugar: 6gVitamin A: 1038IUVitamin C: 15mgVitamin D: 0.3µgCalcium: 123mgIron: 3mg
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