A spicy and tangy chicken curry from the land of Kashmir.
Kashmiri chicken curry has spice blend freshly ground from whole spice which makes this curry very unique.
As a monthly activity of My Fb group Shhh secretly cooking challenge two members are paired and they have to cook something from each others secret ingredients. I got chicken and tomatoes and decided to make Kashmiri chicken curry. My partner Priya Suresh made ⬇
Directions to make Kashmiri Chicken Curry
Recipe source- Foodaholic
A spicy and tangy chicken curry from the state of Kashmir.
- 1 tbsp kashmiri red chilli or use powder
- 1 Stick cinnamon
- 1/2 tbsp fennel seeds
- 6-7 Black peppercorn kalimirch
- 4 Green cardamom seeds only
- 1/2 Inch piece of dry ginger powder sautg
- 3 Cloves laung
- 1 Bay leaf tej patta
- 900 gm chicken
- 3 Tomatoes pureed
- 1 Cup yogurt dahi
- 3 tbsp ghee or olive oil
- salt as per taste
Take all the spices under the spice mix and grind into a fine powder.
Add oil/ghee in a pan. Add the chicken pieces and fry till it turns white.
Add the dry blended spice mix. Saute for a minute.
Add tomato puree. Mix, cover and cook for 7-8 mins till chicken is almost cooked.
Beat yogurt and pour in the chicken. Cook again till the curry is reduced. Around 10 mins.
Now on a medium high heat reduce the gravy till the oil seperates.
You can add a little water after this if you want to adjust the gravy consistency.
Serve with naan, roti or rice.
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