Kashmiri Chicken is a favourfula and also a colourful chicken recipe. As the curry is so intense in flavour i prefer serving this dish with some plain Basmathi rice or with Jeera rice or Coconut rice to taste the real falvours of this curry. U could make this dish as a gravy or semi dry or a dry dish as per your taste. If you prepare  as gravy add more yogurt or cream or cashew nut  paste of your choice.
If you want this dish to be prepared dry keep the vessel open and cook till the gravy reduced and coats the chicken well.

This is my favourite chicken recipe even my family favourite dish too. I felt this is perfect for Christmas as it has nuts and dry fruit in it. This recipe is so simple and easy to prepare with limited ingredients. So try this recipe and let me know the results.

Kashmiri Chicken Curry

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Cuisine: Kashmiri

Chicken- 1/2 Kg (half chicken)
Oil- 3+2 teaspoons
Jeera- 1/2 teaspoons
Cinnamon, cardamom, clove and Bay leaf- each 3
Onion, very finely chopped/grated-1 large
Ginger garlic paste- 1 tablespoon
Kashmiri Chilli powder- 11/2 teaspoon(U could use normal chilli powder too)
Coriander powder- 1 1/2 teaspoon
Garam masala powder- 1/2 teaspoon
Thick Yogurt/ curd (less sour)- 2 tablespoons
Cashew nuts- 10 nos
Raisins- 1 teaspoons
Coriander leaves, chopped- 1 tablespoons

Kashmiri Chicken


  • Heat 2 teaspoons of oil in a pan and keep the chicken and sprinkle little salt and roast the chicken till slightly brown on out side. Now chicken might not thoroughly cooked through. Remove the chicken with any cooked pan juices and set aside.
  • Heat 3 teaspoons of oil in a pan and add jeera, cinnamon, cardamom, clove and bay leaves fry till you get the flavour of garam masala.
  • Add the finely chopped/ minced onion and cook with a pinch of salt till soft now add the ginger garlic paste and cook till the raw smell leaves.
  • Add the chilli powder, coriander powder and garam masala powder and saute for a minute.
  • To prepare the gravy add a cup of water (if you use chicken with bone add little more water) and allow to simmer the gravy till the oil separates on top.
  • Now add the browned chicken with any pan juices collected and mix with the gravy and close with a lid and cook till the chicken is cooked through.
  • Now open the lid and allow the water to slightly evaporate and cook a minute or two.
  • At last add the yogurt and mix well and switch off the gas.(Do not cook longtime after adding yogurt the curry tend to curdle)
  • You could add a tablespoon of cream or cashew nut paste to make it more rich. But it is optional
  • Slightly roast the cashew nuts and break them into small pieces. Sprinkle chopped cashew nuts, raisins and coriander leaves on top of chicken curry.