Kashmiri Chicken is a delicious curry from Northern most part of India prepared with Chicken thighs and breast in a spicy dry nuts and curd based curry sauce. Kashmiri chilli powder gives a natural red colour and a unique taste to the curry.Curd is used instead of tomatoes which gives a tangy taste similar to tomatoes.This Kashmiri Chicken curry is a popular restaurant menu and goes well with Rice,Naan and Chapathis. Try this spicy Kashmiri Chicken recipe at home and enjoy cooking.
1)Chicken - 1 Kg
2)Big Onion - 2 nos.
3)Dry Red Chilli - 3 nos
4)Kashmiri chilli powder - 2 tsp
5)Garlic chopped-1 Tb sp(2-3 mos)
6)Ginger chopped - 1 Tb sp (1 small piece)
7)Cumin - 1/4 tsp
8)Coriander powder - 1 1/2 tsp
9)Turmeric powder -1/4 tsp
10)Cloves - 6 nos
11)Cinnamon - 1 no.(2 inch in size)
12)Cashew nuts - 4-5 nos
13)Almonds - 3-4 nos.
14)Curd/yogurt - 1 cup
15)Salt - to taste
16)Coriander leaves - a few sprig
1.Clean and cut chicken into medium sized pieces.Boneless pieces are more suitable for this recipe.But if you like bones no need to remove the flesh from bones.
2.Marinate the cleaned chicken with salt and all masala powders in the ingredient list along with 1 cup of curd.
4.Heat oil in a thick bottom vessel.Add chopped onions and fry in a medium fire till it becomes brown in colour and reduces raw taste.
5.Add chopped ginger and garlic and continue frying for 5 minutes.
6.Then add the ground spices,salt and continue frying for 2 minutes in low flame.
7.Add the marinated chicken pieces and cook it with a lid for 5 minutes in medium flame.
8.Then add required amount of water(2-3 cups)and cook in medium flame till chicken is tender.
9.Mix ground cashew nuts and almonds with little water and make a paste and add it to the gravy.
10.Stir once the whole chicken pieces in the gravy and cook it for 30 minutes by covering with a lid.
11.When the chicken is cooked and gravy becomes thick,switch off the flame and garnish with coriander leaves.
12.Serve hot with rice or Chappathies,Parathas or Naan
1.Blanch or peel the skin of almond and soak with cashew in 1/4 cup of water for 30 minutes for making a smooth paste.
2.Instead of curd you can use 1 cup of tomato paste(grinding 1-2 tomatoes in a mixie).If you are using tomatoes add this paste after frying the onions into brown.
3.Kashmiri chilli powder gives a natural red colour and no need to add artificial food colours.
4.In order to check whether chicken is cooked,cut a portion of chicken pieces with a spoon or knife.If it is cutting smoothly,the chicken is perfectly cooked.