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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.

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.

Add the finely chopped onion to the pot and cook, stirring occasionally, until it turns golden brown, about 8-10 minutes.

Stir in the remaining 1 tablespoon ginger-garlic paste and cook for 1 minute until the raw smell disappears.

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.

Increase the heat to medium. Add the tomato puree and cook, stirring frequently, until the oil separates from the mixture, about 5-7 minutes.

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.

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.

Stir in the garam masala. Cook for another 2 minutes.

Garnish with fresh chopped cilantro and serve hot with basmati rice or naan bread.


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.

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.

Add the finely chopped onion to the pot and cook, stirring occasionally, until it turns golden brown, about 8-10 minutes.

Stir in the remaining 1 tablespoon ginger-garlic paste and cook for 1 minute until the raw smell disappears.

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.

Increase the heat to medium. Add the tomato puree and cook, stirring frequently, until the oil separates from the mixture, about 5-7 minutes.

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.

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.

Stir in the garam masala. Cook for another 2 minutes.

Garnish with fresh chopped cilantro and serve hot with basmati rice or naan bread.
