Cook The Book: Kashmiri Chicken Recipe

Name: Cook The Book: Kashmiri Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 2 bay leaves; 4 cloves; 6 green cardamom pods; 2 black cardamom pods; 1 small-medium onion, peeled and sliced; 1/4 inch piece of fresh ginger, peeled; 5 cloves of garlic, peeled; Salt, to taste; 3/4 teaspoons pure red chile powder (or paprika or Kashmiri chile powder, for color); 1 rounded teaspoon ground cumin; 1 rounded teaspoon ground coriander; 3 medium-large tomatoes, pureed; 1 1/2 pounds chicken pieces or 4 leg quarters, skinned

Servings: persons

4 tablespoons vegetable oil
2 bay leaves
4 cloves
6 green cardamom pods
2 black cardamom pods
1 small-medium onion, peeled and sliced
1/4 inch piece of fresh ginger, peeled
5 cloves of garlic, peeled
Salt, to taste
3/4 teaspoons pure red chile powder (or paprika or Kashmiri chile powder, for color)
1 rounded teaspoon ground cumin
1 rounded teaspoon ground coriander
3 medium-large tomatoes, pureed
1 1/2 pounds chicken pieces or 4 leg quarters, skinned

1
Heat the oil in a large nonstick saucepan and add the whole spices; let them splutter for 15 seconds. Add the onion and cook until golden. Meanwhile, using a blender, make a fine paste of the ginger and garlic with a little water. Add to the pan and cook until the excess liquid has evaporated and the paste has fried for 30 seconds. Add the salt, powdered spices and tomatoes. Cook, stirring occasionally, until oil is released from the masala sauce, around 10-15 minutes.
2
Add 3/4 cup water and bring to the boil, then taste and adjust the seasoning. Add the chicken pieces and cook, covered, until the chicken is cooked through, around 25 minutes. Take off the lid and add a splash of water from a recently boiled kettle if the gravy has reduced too much or, if necessary, cook off excess liquid over high heat. Serve with rice.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 2 bay leaves, 4 cloves, 6 green cardamom pods, and more.

Yes, Cook The Book: Kashmiri Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Kashmiri Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions