Kashmir Chicken Curry
A rich and aromatic North Indian curry featuring tender chicken pieces simmered in a creamy yogurt-based sauce, infused with the vibrant color and mild heat of Kashmiri chili.
Nutrition per serving
Ingredients
Poultry(1)
- Chicken thighs, boneless, skinless- 600 gcut into 3-4 cm pieces
Dairy(1)
- Plain yogurt- 200 gfull-fat, whisked until smooth
Vegetable(1)
- Onions- 200 gfinely chopped
Fruit(1)
- Tomatoes- 150 gpureed or finely chopped
Paste(1)
- Ginger-garlic paste- 2 tbspdivided for marinade and base
Spice(5)
- Kashmiri chili powder- 2 tspdivided for marinade and base
- Coriander powder- 1.5 tspground
- Cumin powder- 1 tspground
- Turmeric powder- 0.5 tspdivided for marinade and base
- Garam masala- 1 tspfor finishing
Condiment(1)
- Salt- 1 tspor to taste
Oil(1)
- Vegetable oil- 3 tbspneutral flavor
Liquid(1)
- Water- 100 mlor chicken broth, as needed
Herb(1)
- Fresh coriander leaves- 2 tbspchopped, for garnish
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Unlock AI featuresInstructions
Marinate the Chicken
In a large bowl, combine the chicken pieces with 200 g of plain yogurt, 1 tbsp of ginger-garlic paste, 1 tsp of Kashmiri chili powder, 0.25 tsp of turmeric powder, and 1 tsp of salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best results.
Marinating the chicken in yogurt helps tenderize it and allows the flavors to penetrate deeply. Don't skip this step!
Sauté Onions and Spices
Heat 3 tbsp of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the 200 g of finely chopped onions and sauté until golden brown and softened, about 8-10 minutes. Stir in the remaining 1 tbsp of ginger-garlic paste and cook for another minute until fragrant.
Browning the onions properly is crucial for the depth of flavor in your curry. Be patient and don't rush this step.
Add Dry Spices and Tomatoes
Reduce heat to low. Add the remaining 1 tsp of Kashmiri chili powder, 1.5 tsp of coriander powder, 1 tsp of cumin powder, and the remaining 0.25 tsp of turmeric powder. Stir constantly for 30 seconds until aromatic. Immediately add the 150 g of pureed tomatoes. Cook, stirring occasionally, for 5-7 minutes until the oil separates from the mixture and the tomatoes are well cooked down.
Cooking the dry spices briefly in oil helps release their full aroma. Adding tomatoes quickly prevents them from burning.
Cook the Chicken
Increase heat to medium. Add the marinated chicken to the pot. Sear the chicken for 5-7 minutes, stirring occasionally, until it changes color and is lightly browned on all sides. Pour in 100 ml of water (or chicken broth) and bring to a gentle simmer. Reduce heat to low, cover the pot, and cook for 20-25 minutes, or until the chicken is tender and cooked through.
Ensure the chicken is seared well to lock in juices and develop flavor before simmering.
Finish and Serve
Remove the lid. Stir in the 1 tsp and check for seasoning, adding more salt if needed. Cook for another 2-3 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly. Garnish with 2 tbsp of fresh chopped coriander leaves. Serve your delicious Kashmir Chicken Curry hot with basmati rice, naan bread, or roti. This recipe makes 4 servings.
Garam masala is usually added at the end to preserve its delicate aroma. Adjust consistency with a little more water if you prefer a thinner gravy.
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