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.
By CuocoMitra · Published · Updated 25 July 2026
- Total time
- Prep
- Cook
- Serves
- 4
- Per serving
- 478kcal
- Difficulty
- medium
Kashmir Chicken Curry is a medium Kashmir Chicken Curry recipe that serves 4 and takes 70 minutes (25 minutes prep, 45 minutes cooking). It uses 14 ingredients across 5 steps. Each serving provides about 477.78 calories.
Ingredients
14 ingredients for 4 servings. Open any ingredient for its nutrition detail.
Raw Chicken Thigh with Skincut into 3-4 cm pieces600 gChicken, broilers or fryers, thigh, meat and skin, raw
Poultry Productssr_legacyIn this recipe: 600 g, cut into 3-4 cm pieces
Per 100 g
Calories221 kcalProtein16.5gCarbs0.25gFat16.6gFiber0gCommon portions
oz 4 undetermined 113 g thigh with skin 1 undetermined 193 g Main proteinFlavor baseSavoryMildChickenyTender
Plain Whole Milk Yogurtfull-fat, whisked until smooth200 gYogurt, plain, whole milk
Dairy and Egg Productssr_legacyIn this recipe: 200 g, full-fat, whisked until smooth
Per 100 g
Calories61 kcalProtein3.47gCarbs4.66gFat3.25gFiber0gCommon portions
container (4 oz) 0.5 undetermined 113 g container (6 oz) 1 undetermined 170 g container (8 oz) 1 undetermined 227 g cup (8 fl oz) 1 undetermined 245 g AcidThickenerFlavor enhancerSourTangyMilky
Raw Onionsfinely chopped200 gOnions, raw
Vegetables and Vegetable Productssr_legacyIn this recipe: 200 g, finely chopped
Per 100 g
Calories40 kcalProtein1.1gCarbs9.34gFat0.1gFiber1.7gCommon portions
slice, thin 1 undetermined 9 g tbsp chopped 1 undetermined 10 g slice, medium (1/8" thick) 1 undetermined 14 g slice, large (1/4" thick) 1 undetermined 38 g AromaticFlavor enhancerBase ingredientPungentSweetSavory
Garden tomatopureed or finely chopped150 gSolanum lycopersicum
VegetablesFruit vegetablesIn this recipe: 150 g, pureed or finely chopped
Per 100 g
Calories15 kcalProtein0.98gCarbs2.98gFat0.26gFiber0.7gCommon portions
cup, chopped 1 undetermined 139 g tomato 1 undetermined 212 g Flavor enhancerAcidBase ingredientSweetAcidicUmami
Garlic, pastedivided for marinade and base2 tbspAllium sativum
VegetablesAlliumsIn this recipe: 2 tbsp, divided for marinade and base
Per 100 g
Calories136.5 kcalProtein3.25gCarbs15.5gFat5.05gFiber0gCommon portions
paste 1 tsp 5 g paste 1 tbsp 15 g bulk measure 10 g 10 g 1 oz 1 undetermined 28 g AromaticFlavor baseSeasoningPungentGarlickySavory- Kashmiri Chilidivided for marinade and base2 tsp
Capsicum annuum
Spices and HerbsChili peppersIn this recipe: 2 tsp, divided for marinade and base
Per 100 g
Calories282 kcalProtein12gCarbs57gFat14gFiber27gCommon portions
100 g 100 g whole dried 1 piece 2 g powdered 1 tsp 2 g AromaticColoringFlavoringMildly spicyFruitySmoky 
Coriander, groundground1.5 tspCoriandrum sativum
Spices and herbsSpicesIn this recipe: 1.5 tsp, ground
Per 100 g
Calories314.5 kcalProtein12gCarbs43.5gFat15.5gFiber41.5gCommon portions
ground 1 tsp 2 g ground 1 tbsp 6 g bulk measure 10 g 10 g 1 oz 1 undetermined 28 g SpiceAromaticFlavor baseCitrusyWarmNutty
Cumin, groundground1 tspCuminum cyminum
Spices and herbsSpicesIn this recipe: 1 tsp, ground
Per 100 g
Calories402 kcalProtein18.9gCarbs39gFat22.15gFiber10.5gCommon portions
ground 1 tsp 2 g ground 1 tbsp 6 g bulk measure 10 g 10 g 1 oz 1 undetermined 28 g SpiceAromaticFlavor baseEarthyWarmNutty
Ground Turmericdivided for marinade and base0.5 tspSpices, turmeric, ground
Herbs & Spicessr_legacyIn this recipe: 0.5 tsp, divided for marinade and base
Per 100 g
Calories312 kcalProtein9.68gCarbs67.1gFat3.25gFiber22.7gCommon portions
tsp 1 undetermined 3 g tbsp 1 undetermined 9.4 g Flavor enhancerColoring agentAromaticEarthyBitterPeppery
Garam Masalafor finishing1 tspGARAM MASALA
Herbs & SpicesbrandedIn this recipe: 1 tsp, for finishing
Per 100 g
Calories260 kcalProtein20gCarbs40gFat20gFiber0gCommon portions
5 GRM 1 undetermined 5 g Flavor enhancerAromaticSpice blendWarmAromaticEarthy
Plain Saltor to taste1 tspPLAIN SALT
Seasoning Mixes, Salts, Marinades & Tenderizerssr_legacyIn this recipe: 1 tsp, or to taste
Per 100 g
Calories0 kcalProtein0gCarbs0gFat0gFiber—Common portions
1 g 1.5 g Flavor enhancerSeasoningSaltyGrittyCrystalline
Cuisine Oilneutral flavor3 tbspCUISINE OIL
Vegetable & Cooking Oilssr_legacyIn this recipe: 3 tbsp, neutral flavor
Per 100 g
Calories700 kcalProtein1gCarbs0gFat80gFiber—Common portions
1 ml 10 g Fat sourceCooking mediumFlavor carrierNeutralMildSilky
Well Tap Wateror chicken broth, as needed100 mlBeverages, water, tap, well
Beveragessr_legacyIn this recipe: 100 ml, or chicken broth, as needed
Per 100 g
Calories0 kcalProtein0gCarbs0gFat0gFiber0gCommon portions
fl oz 1 undetermined 29.6 g serving 8 fl oz 8 fl oz 1 undetermined 237 g liter 1 undetermined 1000 g Liquid baseSolventHydrationNeutralSilkySmooth
Raw Coriander (Cilantro) Leaveschopped, for garnish2 tbspCoriander (cilantro) leaves, raw
Vegetables and Vegetable Productssr_legacyIn this recipe: 2 tbsp, chopped, for garnish
Per 100 g
Calories23 kcalProtein2.13gCarbs3.67gFat0.52gFiber2.8gCommon portions
cup 0.25 undetermined 4 g sprigs 9 undetermined 20 g GarnishAromaticFlavor enhancerFreshCitrusyHerbal
What you’ll need
5 tools across 5 steps.
Method
- 1
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!
Marination: 30 min
bucket - 2
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.
- 3
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.
- 4
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.
- 5
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.
Finish Curry: 3 min
serving dish
Nutrition
Per serving, across 4 servings.
| Nutrient | Per serving | Whole recipe |
|---|---|---|
| Calories | 477.8 kcal | 1911.1 kcal |
| Protein | 28.4 g | 113.5 g |
| Carbohydrates | 10.9 g | 43.8 g |
| Fat | 35.8 g | 143.3 g |
| Fibre | 2.2 g | 8.9 g |
| Sodium | 663.4 mg | 2653.5 mg |
Computed from the matched ingredient data rather than entered by hand, with 100% of ingredients matched. Treat it as a close estimate, not a clinical figure.
How it tastes
- Salty
- 3 out of 5
- Sour
- 2 out of 5
- Bitter
- 1 out of 5
- Umami
- 3 out of 5
- Spicy
- 2 out of 5
- Herbal
- 1 out of 5
- Rich
- 4 out of 5
Texture
Mood
Good for
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