Kashmiri Chicken Curry

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

Course Main Course, Side Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Avin Kohli


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


  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.