Kashmiri Masala Chicken Curry
Kashmiri Masala Chicken Curry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
For the Curry
- 2 tablespoons ghee
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods, lightly crushed
- 3 cloves
- 1 bay leaf
- 1 onion, medium, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 teaspoons Kashmiri masala mix powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 cup tomato puree
- 1 1/2 cups water
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon garam masala
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, 1 tablespoon ginger-garlic paste, Kashmiri red chili powder, turmeric powder, and 1/2 teaspoon salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
Heat ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for 30 seconds until fragrant.
⏱️ 2 min
- 3
Add the finely chopped onion to the pot and cook, stirring occasionally, until it turns golden brown, about 8-10 minutes.
⏱️ 10 min
- 4
Stir in the remaining 1 tablespoon ginger-garlic paste and cook for 1 minute until the raw smell disappears.
⏱️ 1 min
- 5
Reduce the heat to low. Add the Kashmiri masala mix powder, coriander powder, and cumin powder. Cook for 1-2 minutes, stirring constantly, adding a splash of water if the spices start to stick.
⏱️ 2 min
- 6
Increase the heat to medium. Add the tomato puree and cook, stirring frequently, until the oil separates from the mixture, about 5-7 minutes.
⏱️ 7 min
- 7
Add the marinated chicken to the pot. Stir well to coat the chicken with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
⏱️ 7 min
- 8
Pour in the water and add 1/2 teaspoon salt (or to taste). Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the chicken is tender and cooked through.
⏱️ 25 min
- 9
Stir in the garam masala. Cook for another 2 minutes.
⏱️ 2 min
- 10
Garnish with fresh chopped cilantro and serve hot with basmati rice or naan bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kashmiri Masala Chicken Curry
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
For the Curry
- 2 tablespoons ghee
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods, lightly crushed
- 3 cloves
- 1 bay leaf
- 1 onion, medium, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 teaspoons Kashmiri masala mix powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 cup tomato puree
- 1 1/2 cups water
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon garam masala
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, 1 tablespoon ginger-garlic paste, Kashmiri red chili powder, turmeric powder, and 1/2 teaspoon salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
Heat ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for 30 seconds until fragrant.
⏱️ 2 min - 3
Add the finely chopped onion to the pot and cook, stirring occasionally, until it turns golden brown, about 8-10 minutes.
⏱️ 10 min - 4
Stir in the remaining 1 tablespoon ginger-garlic paste and cook for 1 minute until the raw smell disappears.
⏱️ 1 min - 5
Reduce the heat to low. Add the Kashmiri masala mix powder, coriander powder, and cumin powder. Cook for 1-2 minutes, stirring constantly, adding a splash of water if the spices start to stick.
⏱️ 2 min - 6
Increase the heat to medium. Add the tomato puree and cook, stirring frequently, until the oil separates from the mixture, about 5-7 minutes.
⏱️ 7 min - 7
Add the marinated chicken to the pot. Stir well to coat the chicken with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
⏱️ 7 min - 8
Pour in the water and add 1/2 teaspoon salt (or to taste). Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the chicken is tender and cooked through.
⏱️ 25 min - 9
Stir in the garam masala. Cook for another 2 minutes.
⏱️ 2 min - 10
Garnish with fresh chopped cilantro and serve hot with basmati rice or naan bread.
⏱️ 1 min