Kashmiri chicken is a delicious curry recipe from northern most part of India prepared chicken thighs and breast in a spicy dry nuts and curd based curry sauce. Kashmiri chilli gives a natural red colour to the curry without adding any food colour and a unique taste to curry. Curd is used instead of tomatoes which gives a tangy taste similar to tomatoes to the curry. This kashmiri chicken is a popular curry menu in restaurants, hotels serving non vegetarian north Indian food. This chicken curry goes well with white rice, roti, nan,etc. I adopted this recipe from one of my foodie friend Nancy from Birtish Columbia who likes Indian food. Try this spicy kashmiri chicken recipe at home and Enjoy Cooking!!!
Chicken 500 gm
Onion(chopped) 2 no
Dry red chilli 2 no
Kashmiri chilli powder 1 1/2 tsp
Garlic(chopped) 6 flakes
Ginger(chopped) 1 inch size
Cumin 1/4 tsp
Coriander powder 1 tsp
Cloves 6 no
Cardamom without seeds 6 no
Cinnamon 1 no(2 inch in size)
Cashew nuts 50 gm
Almonds 25 gm
Curd/Yoghurt 100 ml
Salt to taste
Oil 30 ml
Coriander leaves 1 sprig
1. Clean and joint chicken. Add salt, mix well and keep aside.
2. Heat a kadai and dry roast red chilli, corainder powder, kashmiri chilli powder,cumin seeds, cloves, cardamom and cinnamon separately. Grind the roasted spices into a fine powder.Keep aside.
3. Dry roast cashew nuts and almonds separately. Grind into a coarse powder.
4. Heat oil in a thick bottom vessel. Add chopped onions and fry in a medium fire till it becomes golden brown in colour or raw smell reduces.
5. Add chopped ginger, garlic and chicken. Continue frying for 5 minutes in a slow fire.
6. Add ground spices,salt and continue frying for 2 minutes. Then add required amount of water and cook in a slow fire till chicken is tender.
7. Mix ground cashew nuts and almonds with curd. Add some water if required.
8. Add mixed curd, bring to boil and continue cooking in a slow fire for 5 minutes.9. Remove from heat and garnish with coriander leaves. Serve hot with rice, roti, nan, any Indian bread and variety rice.