Kashmiri Chicken
Sometimes a bit of color is all that you need to make your food more appealing. This Kashmiri chicken recipe loaded with the rich red color of tomatoes is enough to create a stunning presentation on your dinner table. Just garnish it with some fresh coriander (cilantro) leaves and serve. You might also like my sarson ka saag
You will also like: Keema Naan Recipe
Kashmiri Chicken
A delicious sweet and sour chicken that can be eaten alone or with rice and naan.
Ingredients
- 500 g chicken pieces
- 4 to 5 whole Kashmiri red chilies
- ¼ cup raisin
- 2-3 cloves garlic
- ½ tsp cumin
- 1 tsp coriander seeds
- ½ cup yogurt
- ¼ cup oil
Tempering
- 2 tbsp oil
- ¼ tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp black seeds
- 2 twigs curry leaves optional but recommended.
- 3-4 round red chilies (sabut gol mirch)
Instructions
Make Kashmiri Paste
- Break Kashmiri chili into small pieces and grind it to powder. Soak Kashmiri lal mirch powder for 5 minutes in ¼ cup boiling hot water to bring out that vibrant red color.
- Soak raisins for 5 minutes in boiling hot water to make them soft. Discard the water.
- Blend soaked Kashmiri chili, garlic, soaked raisin, cumin, and yogurt together until you have a smooth paste. This will take some time about 2 minutes.
Make Chicken
- Marinate chicken in kashmiri paste for 10 minutes in the paste.
- Stir fry chicken for 2 minutes on high heat. Then cover and cook the chicken on medium heat for 20 minutes until the chicken is tender. Add ¼ cup water if needed.
Tempering
- For tempering, heat oil in a pan and add curry leaves, cumin seeds, round chilies, mustard seeds, and kalonji (black seeds). Cook for a minute. Now add the tempering to the chicken and cover it to let the aroma infuse in the chicken very well.
- Cook Chicken until it reaches desired consitency then serve.
Notes
Kashmiri Chili: Kashmiri lal mirch or /Kashmiri red chili are large, long chilies that give a bright red color to the recipe and have a mildly spicy taste.
If you have difficulty finding it look in an Indian store. You can use 2 tablespoons of Kashmiri chili powder too for this recipe but the taste would depend on the quality and purity of the powder.
Chicken: I used chicken drumsticks in the pictorial. But you can use chicken leg and breast pieces or chicken cut into 8 pieces. In my experience bone-in chicken works best.
Raisin: You can switch raisins with soaked (overnight) cashew to thicken the gravy. Raisins would make the gravy mildly sweet while cashew would make it creamy. You may skip raisin altogether. It still tastes great.
Spices for Tempering: The main spices of tempering are cumin, and dried red chili (any variety). I used mustard and fenugreek seed for curried flavor. Fresh curry leaves taste amazing if you could add it.
Yogurt: You can use less or more yogurt depending on the amount of gravy you want in the Kashmiri chicken.
Kashmiri Chicken
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