Plain Kashmiri Chicken

Recipe by
Total Time:
15-30 minutes
Rated : 5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Plain Kashmiri Chicken

  • Clean and wash the chicken pieces.
  • Apply turmeric powder, orange colour and salt to the chicken.
  • Marinate the chicken for an hour.
  • Deep fry the chicken pieces and keep aside.
  • Grind together Kashmiri chillies (remove the seeds), mustard seeds, cumin seeds, peppercorns, cinnamon and cloves to a fine paste.
  • In a heavy bottomed kadai lightly heat 4 tbsp oil.
  • Fry the onions on a low flame till they are golden.
  • Add the ginger-garlic paste and saute for few seconds.
  • Add the tomato puree and cook for few minutes on a low flame.
  • Add the fried chicken pieces and mix gently.
  • Add hot water and cook on a low flame till the chicken is tender.
  • Add the cashewnuts and date paste and mix well. Simmer for five minutes.
  • Remove from gas and garnish with finely chopped coriander leaves and serve hot with jeera rice or green peas pulao or hot rotis.