Kashmiri chicken recipe with step by step photos and a video. Kashmiri chicken curry is a delicious North Indian dish made with chicken, tomato, yogurt, nuts, and some simple spices. This rich, creamy, aromatic, and flavorful chicken curry made within 30 minutes. Serve it with steamed rice or Naan.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Kashmiri
Servings: 4people
Calories: 825kcal
Author: Preeti
Equipment
1 Heavy bottom pan or pot
Ingredients
For cashew and raisins paste
8cashews
12raisins
¼cupmilk
For the Kashmiri chicken curry
500gchicken
½cupCurd/Yogurt
¼cupoil
1bay leaf
1teaspoonfennel
4green cardamoms
4cloves
2cinnamon
1cupfinely chopped onions2 onions
1tablespoonginger garlic paste
1cuppureed tomatoes4 tomatoes
2green chiliesoptional
Salt
Handful of coriander leaves
Spice Powders
½teaspoonground turmeric
2teaspoonKashmiri red chili powderadd as per taste
½teaspoonspicy red chili powder
1teaspoongaram masala powder
3teaspoonground coriander
½teaspoonground black pepper
1teaspoonground cumin
1teaspoonground dry ginger
Instructions
Preparations
Make Cashew and raisins paste - Soak cashews and raisins in water for 30 minutes. Remove them from water and add it to the blender with milk. Blend them to a fine paste.
Chop onions and keep it aside.
Blend 4 tomatoes and keep it aside.
Making Kashmiri Chicken Curry
Heat a heavy bottom pan over medium heat. Add oil.
Add bay leaf, fennel, green cardamoms, cloves and cinnamon. Fry it for 30 seconds or until aromatic.
Stir in onions and sauté until onions starts to become brown on edges.
Add ginger-garlic paste. Cook on low medium heat until raw smell from ginger and garlic leaves.
Reduce the heat to low. Add spice powders and sauté on low heat until masala starts to leave oil on the sides.
If masala looks dry and starts sticking to the pan, add water 2-3 tablespoon at a time and stir to combine. Keep adding water at regular intervals and stir until masala is cooked well and starts to leave oil.
Add pureed tomatoes. Combine and cook until it comes to a boil. Cover and cook until masala starts to leave oil from the sides. Stir it in between as required.
Add green chilies (optional). Combine and stir it for a minute.
Now add chicken and salt. Combine and cook until the color of chicken turns from pink to white.
Add yogurt and stir well to combine. Cover and cook on low heat until the chicken is cooked well. You will see oil floats on the surface. Masala is cooked well.
Finally, stir in cashew and raisin paste. Cover and cook it for 2 minutes. Remove from heat. Kashmiri chicken curry is ready to serve.
Serve chicken curry with Rice and dal or Neer dosa.
Video
Notes
Soak cashews in water for 30 minutes before grinding. It makes the cashews soft and you can easily grind them to a fine paste.
Add water 2-3 tablespoon at frequent intervals and stir, to prevent masala from sticking to the base of the pan.
Before adding yogurt reduce the heat to low.
Whisk the yogurt well in the bowl and then add it to the pan. After adding yogurt, stir immediately, and cook stirring continuously on low heat until the gravy comes to a boil. It prevents the curdling of yogurt.
This dish is not too spicy. I have added spicy red chili powder to spice it up. Skip the addition of spicy red chili powder and green chilies to the recipe if you do not prefer spicy dishes.
Storage & Reheating:
If you are planning to store the leftovers then store them within 2 hours of cooking.
To Refrigerate - Let the Kashmiri curry cool down completely. Transfer it to an airtight container and refrigerate. Stays good for 2 days.
To Freeze - Let the curry cool down completely. Transfer it to an airtight container and refrigerate. Stays good for a month.
Label - Always label the containers with the date of preparation of the curry.
Reheat - Thaw the frozen chicken curry overnight in the refrigerator. Sprinkle some water over it and stir. Now heat it over medium heat on the stovetop until it is piping hot. Stir it at regular intervals for even heating.
Do not restore the curry once you reheat it.
Always check for the signs of spoilage before reheating the curry. If there is any foul smell, bad taste, or black spots in the curry immediately discard it.
Variations:
Make it vegetarian - Substitute chicken with paneer, tofu, or chickpeas.
Make it dairy-free - Skip the addition of milk and substitute yogurt with coconut milk or any dairy-free yogurt.