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Kashmiri Chicken Curry Recipe

Kashmiri Chicken Curry is a popular Indian Curries
Author :
On :
Monday, 12 September, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 3.5 based on 100 votes

Kashmiri Chicken Curry, as the name suggests, is a native to Kashmir. This Kashmiri recipe, like all others, is full of authentic spices with a unique Kashmiri twist.

The Indian recipe is a delectable non-vegetarian delight and is made by stewing chicken into curry. The curry is infused with flavours of spices and aroma making it a special recipe to serve the guests on special occasions.

The chicken pieces are flavoured with spices like cardamom, black peppercorns, bay leaf cinnamon, cloves and peeled green apples, almonds also make way to impart unique taste to the recipe.

Follow the recipe guide to know how to make it at home and impress your guests.


  • 1 - small Chicken about 750-800g, skinned and cut into 8 pieces
  • 2 tsp - oil
  • 1 inch - Cinnamon stick
  • 4 - Black Peppercorns
  • 1 - Bay Leaf
  • 2-3 - Cardamoms
  • 2 - Cloves
  • 1 - large onion, diced
  • 1 tsp - Garam Masala
  • 1 tsp - salt
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 1 tsp - Red Chilli powder
  • 1 tbsp - ground Almonds
  • 3/4th cup - yogurt
  • 2 - green apples, peeled, cored and sliced
  • 1 tbsp - chopped fresh coriander
  • A handful - sliced roasted Almonds
  • chopped Cilantro for garnish
  • How to Make Kashmiri Chicken Curry:

    1. Heat the oil in a thick-bottom non-stick wok.
    2. Fry the onions to pink, add the whole spices and cook for 1-2 minutes.
    3. Add the chicken pieces and stir fry for 3-4 mins.
    4. Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chilli powder.
    5. Stir fry for 2-3 minutes.
    6. Beat the yogurt and add it in, stir for another few mins.
    7. Add the apples and chopped coriander, cover and cook for 10-15 minutes.
    8. When the chicken is cooked, transfer to a serving dish, and garnish with toasted almond flakes and chopped coriander leaves.


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