Kashmiri Chicken
Delight in the rich, aromatic flavors of Kashmiri Chicken, a traditional North Indian dish that beautifully balances warmth and subtle sweetness. This vibrant recipe features tender, bone-in chicken simmered in a luxurious sauce made with Greek yogurt, Kashmiri red chili powder, and a medley of warming spices like fennel, garam masala, and saffron. The dish is elevated with fragrant whole spices, including cloves, green cardamom, and cinnamon, which infuse the curry with irresistible depth. Perfectly complemented by a garnish of fresh cilantro, Kashmiri Chicken pairs wonderfully with steamed basmati rice or soft naan for a comforting, flavorful meal. Ready in just over an hour, this recipe transforms simple ingredients into a feast-worthy delight that’s as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless)
- 200 grams Greek yogurt (whisked)
- 2 medium Onions (finely sliced)
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 medium Tomatoes (pureed)
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Fennel powder
- 1 pinch Saffron strands
- 2 tablespoons Warm milk
- 3 tablespoons Cooking oil
- 4 pieces Cloves
- 4 pieces Green cardamom pods
- 1 inch Cinnamon stick
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
Instructions
In a small bowl, soak the saffron strands in warm milk and set aside.
Heat the cooking oil in a large, heavy-bottomed pan over medium heat.
Add the cloves, green cardamom pods, and cinnamon stick to the hot oil. Sauté for 30 seconds until fragrant.
Add the sliced onions and cook, stirring frequently, until golden brown, about 8-10 minutes.
Stir in the garlic paste and ginger paste. Cook for 1-2 minutes until the raw aroma disappears.
Add the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Reduce the heat and add the Kashmiri red chili powder, ground coriander, fennel powder, garam masala, and salt. Stir well to combine.
Add the chicken pieces to the pan and cook for 5-7 minutes, turning occasionally, until lightly seared.
Lower the heat to medium-low. Gradually stir in the whisked yogurt, ensuring it doesn’t curdle. Cook for 2-3 minutes.
Pour in 1 cup of water, cover the pan, and let the chicken simmer for 25-30 minutes, stirring occasionally, until tender and fully cooked.
Stir in the saffron milk and cook for another 2 minutes for added aroma and flavor.
Garnish with fresh cilantro and serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 4150 mg | 180% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 20.3 g | ||
| Protein | 333.7 g | 667% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 535 mg | 41% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4122 mg | 88% | |
*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.
