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Kashmiri Chicken Curry

Kashmiri Chicken Curry is a popular Indian Curries
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Serves 4


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


  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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Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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