Kashmiri Curry Chicken
Immerse yourself in the rich and aromatic world of Kashmiri cuisine with this delectable Kashmiri Curry Chicken recipe. Featuring tender chicken simmered in a spiced yogurt-based gravy infused with fragrant saffron, this dish is a harmonious blend of bold and delicate flavors. The deep red hue of Kashmiri chili powder, paired with the warmth of garam masala, cumin, and coriander, creates a perfect balance of heat and earthiness. Whole spices like cinnamon, cardamom, and cloves add an irresistible aroma, while golden caramelized onions and a touch of tomato paste lend depth to the curry. Finished with a pinch of saffron and a sprinkle of fresh cilantro, this dish is as visually stunning as it is delicious. Serve it with steamed basmati rice or warm naan bread for an unforgettable meal that captures the essence of authentic Indian flavors.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into pieces)
- 1 cup Plain yogurt
- 2 large Onion, finely sliced
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 3 tablespoons Tomato paste
- 1 pinch Saffron strands
- 2 tablespoons Warm milk
- 3 tablespoons Cooking oil or ghee
- 1 Cinnamon stick
- 4 Green cardamom pods
- 3 Cloves
- 1 Bay leaf
- 1 cup Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Start by soaking the saffron strands in the warm milk. Set aside for later use.
In a large bowl, marinate the chicken pieces with yogurt, 1 teaspoon of Kashmiri red chili powder, and a pinch of salt. Let it rest for 15-20 minutes.
Heat the cooking oil or ghee in a large, deep pan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Fry for 1-2 minutes until aromatic.
Add the sliced onions and sauté until golden brown, about 8-10 minutes.
Stir in the garlic paste and ginger paste, cooking for 2 minutes until the raw smell disappears.
Add the remaining Kashmiri red chili powder, turmeric powder, ground cumin, ground coriander, and garam masala. Stir well for 1 minute to toast the spices.
Mix in the tomato paste, cooking for another 2-3 minutes until the oil separates from the mixture.
Add the marinated chicken pieces to the pan. Cook on high heat for 5-7 minutes, stirring occasionally to coat the chicken in the spice mixture.
Reduce the heat to medium, add water, and stir. Cover the pan and let the chicken simmer for 20 minutes until tender, stirring occasionally.
Add the saffron milk mixture to the curry and stir to combine. Simmer for another 5 minutes to allow the flavors to meld together.
Taste and adjust the salt as needed.
Garnish with freshly chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 4371 mg | 190% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 38.2 g | ||
| Protein | 296.3 g | 593% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 940 mg | 72% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4590 mg | 98% | |
*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.
