Chicken Kundou Kashmiri Style Chicken
Immerse yourself in the rich, aromatic world of Kashmiri cuisine with this Chicken Kundou, a traditional style chicken recipe that promises layers of bold, warm flavors. Tender bone-in chicken is simmered to perfection in a fragrant yogurt-based curry infused with the star ingredients of Kashmiri cooking—saffron, fennel, and Kashmiri red chili powder. Whole spices like cardamom, cinnamon, and cloves lend a captivating aroma, while a garnish of fresh coriander enhances the dish’s visual and flavorful appeal. Served with steamed basmati rice or soft naan, this comforting and hearty dish is perfect for family dinners or festive occasions. With a prep time of just 20 minutes, this flavorful recipe strikes the ideal balance between elegance and ease, making it a must-try for lovers of authentic Indian cuisine.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into medium pieces)
- 1 cup Plain yogurt
- 2 large Onions (finely sliced)
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 1 Cinnamon stick
- 4 Cloves
- 2 Black cardamom pods
- 4 Green cardamom pods
- 2 Bay leaves
- 1 pinch Saffron strands
- 2 tablespoons Warm milk
- 2 teaspoons Ground fennel seeds
- 1 teaspoon Ground turmeric
- 1 tablespoon Kashmiri red chili powder
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 4 tablespoons Vegetable oil or ghee
- 1.5 teaspoons Salt
- 1 cup Water
- 2 tablespoons Fresh coriander leaves (for garnish)
Instructions
1. Soak the saffron strands in warm milk and set aside for 10 minutes.
2. In a large heavy-bottomed pan or wok, heat the oil or ghee over medium heat.
3. Add the cinnamon stick, cloves, black cardamom, green cardamom, and bay leaves. Sauté for 1-2 minutes until fragrant.
4. Add the sliced onions and cook, stirring occasionally, until golden brown. This should take about 10 minutes.
5. Add the garlic paste and ginger paste. Fry for 1-2 minutes until the raw aroma disappears.
6. Add the chicken pieces to the pan and cook for 5-7 minutes, turning occasionally, until the chicken is lightly browned.
7. In a small bowl, whisk the yogurt until smooth, then mix it into the chicken. Stir well to coat the chicken evenly.
8. Add ground fennel seeds, turmeric, Kashmiri red chili powder, ground coriander, and salt. Stir to combine.
9. Pour in the water, cover the pan, and let the chicken simmer over low heat for about 30 minutes, stirring occasionally.
10. After 30 minutes, add the soaked saffron along with the milk and the garam masala. Mix well.
11. Simmer uncovered for another 5-10 minutes until the sauce thickens to your desired consistency.
12. Taste and adjust seasoning if necessary. Remove the whole spices (optional) before serving.
13. Garnish with fresh coriander leaves and serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
3140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 5101 mg | 222% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 32.5 g | ||
| Protein | 204.5 g | 409% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 972 mg | 75% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3834 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
