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Kashmiri Chicken Curry

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

Kashmiri Saag Haddar Yakhni /Kashmiri Style Mushroom in Spinach -Yogurt Sauce

 

Directions to make Kashmiri Chicken Curry

Recipe source- Foodaholic

Kashmiri Chicken Curry
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

A spicy and tangy chicken curry from the state of Kashmir.

Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4
Author: Avin Kohli
Ingredients
For spice blend-
  • 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
For the curry-
  • 900 gm chicken
  • 3 Tomatoes pureed
  • 1 Cup yogurt dahi
  • 3 tbsp ghee or olive oil
  • salt as per taste
Instructions
  1. Take all the spices under the spice mix and grind into a fine powder.

  2. Add oil/ghee in a pan. Add the chicken pieces and fry till it turns white.

  3. Add the dry blended spice mix. Saute for a minute.

    Add salt.

  4. Add tomato puree. Mix, cover and cook for 7-8 mins till chicken is almost cooked.

  5. Beat yogurt and pour in the chicken. Cook again till the curry is reduced. Around 10 mins.

  6. Now on a medium high heat reduce the gravy till the oil seperates.

  7. You can add a little water after this if you want to adjust the gravy consistency.

  8. Serve with naan, roti or rice.

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