Kashmiri Chicken Curry
A rich, aromatic Kashmiri chicken curry cooked in mustard oil with warm whole spices, yoghurt, and vibrant Kashmiri red chilli for deep colour and flavour. Perfect with naan or basmati rice for a comforting, spiced meal.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken (bone-in pieces)
- 150 ml Mustard Oil
- 2 Onions (finely sliced)
- 2 Tomatoes (finely chopped)
- 200 g Yoghurt (whisked)
- 2 tsp Ginger Garlic Paste
- 2 tsp Kashmiri Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Ground Cumin
- 1 tsp Coriander Powder
- 0.5 tsp Garam Masala
- 1 Bay Leaf
- 3 Green Cardamoms
- 1 Black Cardamom
- 1 Cinnamon Stick (2-inch piece)
- 2 Cloves
- Salt (adjust to taste)
- 300 ml Water
- Coriander (for garnish)
Instructions
- 1
Heat mustard oil in a deep pan until smoking point, then reduce the heat to medium.
- 2
Add the bay leaf, green cardamoms, black cardamom, cinnamon stick, and cloves. Sauté for 30 seconds until aromatic.
- 3
Add sliced onions and cook until golden brown, stirring occasionally.
- 4
Stir in ginger garlic paste and cook for 1–2 minutes until the raw smell disappears.
- 5
Add chopped tomatoes, Kashmiri red chilli, turmeric, cumin, and coriander powder. Cook until oil separates from the masala.
- 6
Add chicken pieces and cook for 8–10 minutes until slightly browned.
- 7
Lower heat and slowly add whisked yoghurt, stirring continuously to prevent curdling.
- 8
Add water and salt, then cover and simmer for 15–20 minutes until chicken is tender.
- 9
Finish with garam masala, garnish with fresh coriander leaves, and serve hot.