Kashmiri Chicken Curry is a dish that I make on special occasions. It is loved by most folks who have had it. I always get great accolades for this preparation and is a favorite at home. The spices used in this dish and the fried potato garnishing are what make this curry unique and irresistible. This was a recipe that I learned from my folks back home years ago. It may seem a little tedious to make, but once you have the ground spices and pastes ready, it is pretty straightforward and gets done quickly.
How to make Kashmiri chicken curry?
The chicken is marinated in a marinade of a special dry spice mixture and lemon for a while and then shallow fried. Next, the tomato-onion and ginger-garlic paste which is prepped is used. It is cooked in the remaining oil along with the spices until the raw smell disappears. It should also leave oil from the sides. The shallow fried chicken is then added to this along with some hot water. It is then covered and cooked till the chicken is well done. You can also add garam masala to enhance the taste but is optional. Later on, the creamy cashew raisin paste is added. Finally, the dish is garnished with chopped coriander leaves and fried potatoes.
The main spice mixture that is used in this curry is a blend of freshly ground mustard seeds, cumin, black pepper, cinnamon, and cloves. I also use a little garam masala. This is optional.
The recipe with details is below. Hope you enjoy cooking and having this delicious dish. I would love to hear if you make this curry in the comments below. If you loved this recipe, do check out my popular Chicken tikka masala recipe and Curry chicken with coconut milk. Happy cooking!
A delicious chicken curry with a unique blend of spices and based on the cuisine from the northern state of Kashmir , India
- 2 lb chicken
- 1 tsp mustard seeds
- 2 tsp cumin seeds
- 1 tsp black pepper
- 2 small sticks cinnamon
- 4 cloves
- 1 inch ginger
- 10 smal pods garlic
- 5 medium tomatoes
- 2 medium sized onion
- 15 cashew nut
- 15 raisins
- 2 tbsp Kashmiri chilly powder Add more if you like more spice
- ½ tsp turmeric
- ¼ tsp garam masala optional
- 1 tsp salt to taste
- 1 squeezed Juice of Lemon
- 1 large Potato cut length wise
- 1 cup coriander leaves chopped
- 2 tbsp ghee (clarified butter)
- 1 cup vegetable oil
Dry grind and finely powder mustard seeds, black pepper, cumin, cinnamon and clove.
Grind fresh ginger and garlic to a fine paste.
Grind onions and tomatoes to a fine paste.
Grind cashews and raisins soaked in a little milk or water .
Add half the quantity of powdered spices to the chicken along with turmeric, kashmiri chili powder salt and juice of lemon and marinate for one about 20 to 30 minutes or an hour. The more it marinates the better.
Take a combination of oil and ghee and sauté or gently fry the marinated chicken.Drain the oil and keep it aside.It need not be fully cooked.
Next fry the paste of onion,ginger garlic ,tomato in the remaining oil.
When oil begins to leave the sides, add the other half of the spiced mixture.
Add the fried chicken and 2 big cups of boiling water.
Cover and cook for about 10 to 15 minutes minutes and continue cooking until the chicken is well done and a thick gravy forms.
Add a little garam masala at this time if using.
Add the cashew raisin paste , mix well and keep cooking.
Squeeze a little lemon juice into the dish.
Cut potatoes length wise and deep fry in oil and drain it on to a paper towel.
Sprinkle salt and pepper on the potatoes .
Garnish the chicken curry with the potato fries and chopped coriander leaves.
Enjoy this dish with Fried Ghee Rice or Wheat Chapatis/Bread