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 )
- Clean and joint chicken. Add salt, mix well and keep aside.
- 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.
- Dry roast cashew nuts and almonds separately. Grind into a coarse powder.
- Heat oil in a thick bottom vessel. Add chopped onions and fry in a medium fire till it becomes golden brown in color.
- Add chopped ginger, garlic and chicken. Continue frying for 5 minutes in a slow fire.
- 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.
- Mix ground cashew nuts and almonds with curd. Add some water if required.
- Add mixed curd, bring to boil and continue cooking in a slow fire for 5 minutes.
- Remove from heat and garnish with coriander leaves. Serve hot with rice, roti, naan, any Indian bread and variety rice.