Kashmiri Chicken (Simple Indian Chicken Curry with Tomatoes and Whole Spices)

It’s been quite a hiatus from slaving in the kitchen. We have been traveling quite a fair bit for the last three weeks – first to Pune then back to Singapore. And when in Singapore, we indulge in eating out and my mum pampers me so with home cooked meals. :) After all that binge-eating, it’s time to return to our relatively clean eating and slow-carb diet now that we’re back in Mumbai. Last night, I made Kashmiri Chicken using lots of tomatoes and whole spices. It might sound and look heavy, but it is actually quite light, insanely fragrant  and intensely flavourful.

Kashmiri Chicken

This Kashmiri Chicken recipe is adapted from my favourite Anjum’s New Indian. It appears that cooks in Kashmir traditionally use large pieces of chicken, and this dish would normally be made with a small quartered chicken, but you can use any joints you like for this dish. I like to use whole chicken legs as they cook well without drying out too much.

Prep 15 mins

Cook 45 mins

Serves 2-4 as part of a meal

Source Anjum’s New Indian (slight modifications made) 

(a) 4 tbsp vegetable oil
(b) 2 bay leaves
(c) 6 green cardamom pods
(d) 2 black cardamom pods
(e) 4 cloves 
(f) 1 small-medium onion, peeled and sliced
(g) 15g fresh ginger, peeled 
(h) 5 cloves of garlic, peeled 
(i) Salt, to taste (I find scant 3/4 tsp works great) 
(j) 3/4 tsp red chilli powder (or paprika or Kashmiri chilli powder, for colour)
(k) 1 rounded tsp ground cumin
(l) 1 rounded tsp ground coriander
(m) 3 medium-large tomatoes, pureed 
(n) 4 whole chicken legs, skinned

  1. Heat (a) in a non-stick wok or large saucepan.
  2. Add (b) to (e) and let them splutter for 15 seconds.
  3. Add (f) and cook until golden. Meanwhile, using a blender, make a fine paste of (g) and (h) with a little water. Add to the pan and cook until the excess liquid has dried up and the paste has fried for 30 seconds.
  4. Add (i) to (m). Cook, stirring occasionally, until oil forms around the masala paste, around 10-15 minutes.
  5. Add 200ml water and bring to boil. Add (n) and cook over low heat, covered, until the chicken is cooked through, around 20 minutes.
  6. Take the lid off and add a splash of hot water if the gravy has reduced too much or, if necessary, burn off excess liquid over a high heat.

Enjoy your Kashmiri Chicken with some plain rice or paired with some greens for a complete one-dish meal.

Kashmiri Chicken


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