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Kashmiri Chicken Curry (कश्मीरी चिकन करी)


Kashmiri Chicken Curry (कश्मीरी चिकन करी) As the name speaks it is mostly prepared in northern most part of India. The chicken thighs and breast is cooked in a spicy dry nuts and curd based curry sauce. Kashmiri chili gives a natural red color to the curry without adding any food color and a unique taste to curry. Curd is used instead of tomatoes which gives a tangy taste similar to tomatoes to the curry.

Regional Dish:  Kashmir, Delhi, Uttar Pradesh, Madhya Pradesh, Punjab, Haryana

Cuisine Style:  Delhi| Cooking Time 30 mins| Take it with rice/ roti/ snack| Type Snack| Shelf Life: 1day| Quantity: 3 Servings.

Appx. Nutritional values calculated for 1 serving:

Calories (180 Kcals), Carbohydrates (14g), Protein (12 g), Fat (8g).


  • Chicken 500 gm.
  • Onions 2 nos. finely chopped
  • Dry red chili 2 nos.
  • Kashmiri Chili powder 1 ½ tsp.
  • Garlic  6 flakes ( finely chopped)
  • Ginger 1 inch ( finely chopped)
  • Cumin seeds 1/4 tsp.
  • Coriander powder 1 tsp.
  • Cloves 6 nos.
  • Cardamom 4 nos.
  • Cinnamon 1 no ( 2 inch)
  • Cashew nuts 50 gm.
  • Almonds 25 gm.
  • Curd / plain yogurt 100ml.
  • Salt to taste
  • Oil 30 ml
  • Fresh coriander leaves  2tbsp. ( finely chopped )


  1. Clean and joint chicken. Add salt, mix well and keep aside.
  2. Heat a pan and dry roast red chili, coriander powder, Kashmiri chili powder, cumin seeds, cloves, cardamom and cinnamon separately. Grind the roasted spices into a fine powder and 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 color.
  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, naan, any Indian bread and variety rice.


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