Kashmiri Chicken Curry is a dish that I make on special occasions. Most people who have had it love it. The spices used in this dish and the fried potato garnishing make this curry unique and irresistible. It’s a recipe that never fails to impress, and it’s a favorite at home and I’m always receiving compliments when I make it!
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Why you will love this?
- If you are bored of making chicken curry the usual way, this one is quite different.
- It uses a unique combination of dry spices like mustard, cloves, cumin, and cinnamon.
- The fried potato garnishes make this dish look fancy.
- Cashews and raisins soaked in milk are ground to give a rich taste.
- Use fresh garam masala (how to make garam masala) to get the authentic taste.
I learned this recipe from my folks years ago, and it’s always been a hit. It might seem a bit labor-intensive at first, but once the ground spices and pastes are ready, the rest is a breeze and comes together quickly.
What goes into this recipe?
The main spice mixture in this curry is a blend of freshly ground mustard seeds, cumin, black pepper, cinnamon, and cloves. I also use a little garam masala.
- Whole Spices - mustard seeds, cumin, black pepper, cinnamon, cloves
- Powdered Spices - Kashmiri chili powder, turmeric, garam masala
- Chicken cut into small pieces and marinated in the spice mixture
- Tomatoes, onions, ginger, garlic - made into a paste
- Cashew and raisin soaked in milk - made into a paste
- Potatoes cut into long strips and deep-fried
- Kitchen staples oil, salt, coriander leaves, and lemon
How to make Kashmiri chicken curry?
Start by marinating the chicken in a special dry powdered spice mixture and lemon juice for a while, allowing the flavors to soak in. Shallow fry the chicken until it's golden brown.
In the same pan, use the remaining oil to sauté a prepared paste of tomatoes, onions, and ginger-garlic. Cook this mixture along with the spices until the raw smell disappears and the oil starts to separate from the sauce.
Finally, add the shallow-fried chicken to the pan along with some hot water to bring everything together and simmer until fully cooked.
Cover and cook till the chicken is well done. You can also add garam masala to enhance the taste but is optional. Next, add the creamy cashew-raisin paste to the pan, stirring it in to create a rich, flavorful base.
Cut potatoes length-wise and deep fry in oil to make some french fries. Finally, garnish the dish with chopped coriander leaves and fried potatoes.
Step-by-Step Process
Step 1-4: Marinate chicken with the spice powders and shallow fry in a pan until about half done.
- Step 5: Heat some oil and add the tomato onion paste and ground spices to it.
- Step 6: Add the fried chicken and cook well.
- Step 7: Add the cashew nut and raisin paste, lemon, and chopped coriander leaves.
- Step 8: Garnish with fried potatoes, ground black pepper, and chopped coriander leaves
If you love this recipe, check out my popular chicken tikka masala recipe and curry chicken with coconut milk. You may also love the easy tandoori chicken in oven and chicken tikka in air fryer if you are fond of chicken dishes.
More Chicken Recipes
If you have tried this Kashmiri Chicken Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Kashmiri Chicken Curry
Ingredients
- 2 lb chicken
To dry grind
- 1 tsp mustard
- 2 tsp cumin
- 1 tsp pepper black
- 2 small sticks cinnamon
- 4 cloves
To make paste
- 1 inch ginger
- 10 smal pods garlic
- 5 medium tomatoes
- 2 medium sized onion
- 15 cashew nut
- 15 raisins
Other Spices
- 2 tbsp Chili powder (Kashmiri)Add more if you like more spice
- ½ tsp turmeric
- ¼ tsp garam masala optional
- 1 tsp salt to taste
- 1 squeezed Lemon juice of 1
- 1 large Potato cut length wise
- 1 cup coriander leaves chopped
- 2 tbsp ghee (clarified butter)
- 1 cup avocado oil
Instructions
- Dry grind and finely powder mustard seeds, black pepper, cumin, cinnamon and clove.
- Get all the ingredients ready.
- 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.
- Mix well , simmer and cook.
- 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
Notes
- Use half of the spice powders to marinate the chicken and reserve the other half for the gravy.
- After shallow frying the marinated chicken, cook the tomato-onion paste in the same oil, allowing the flavors to infuse.
- For added richness, use ghee or butter when preparing the gravy to elevate the taste.
- Once your potato French fries are fried, sprinkle a pinch of salt and pepper for extra flavor.
Nutrition
I'm looking for several ways to make chicken for my family and this is our favorite one. Perfect spice blend and flavor.
This dish is bold and full of aromatic flavors. So delicious. I served it with rice and the fam loved it. So Yummy!
This worked exactly as written, thanks!
My family loved this! We love the curry flavor in this chicken recipe. Totally worth making!