Kashmiri red chilli chicken curry recipe

A step by step recipe recipe of Kashmiri red chilli chicken curry recipe with photos of each step.

A vibrant red colored chicken with gravy that can be eaten with rice or roti(bread). Kashmiri mirch, the key ingredients gives it a distinct aroma and color while raisins gives it mildly natural sweet flavor. So the taste sweet and spicy but still it is not like sweetness of sugar. It is very easy 30 minutes chicken recipe with no cutting. I have tried and shared this recipe many times.

This recipe call for a special ingredient Kashmiri lal mirch or /Kashmiri red chili which are big, long chilies that gives bright red color to the recipe and has mildly spicy taste. If you have difficulty finding it look in an Indian store or check how to substitute Kashmiri red chilles.

My other curry recipe are Green chutney masala chicken, Desi korma, White Korma, white chicken curry with cashew nuts, Red chicen recipe with ketchuo and tikka masala

Recipe of Kashmiri lal mirch or Kashmiri red chilli chicken curry.

Kashmiri Chilli Chicken Curyy Recipe

A delicious sweet and sour chicken that can be eaten alone or with rice and naan.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings : 3

Author: Mariam Sodawater

Ingredients

1x2x3x

• 500 gram chicken pieces500 gram chicken pieces

Paste

• 4 to 5 Kashmiri red chilies, medium size4 to 5 Kashmiri red chilies, medium size
• ¼ cup raisin, (kishmish) ¼ cup raisin, (kishmish)
• 2 cloves garlic2 cloves garlic
• ½ teaspoon cumin, (zeera)½ teaspoon cumin, (zeera)
• ¼ cup oil¼ cup oil
• ¼ cup yogurt, (dahi) ¼ cup yogurt, (dahi)

Tempering

• ½ teaspoon mustard seeds, (kali rai)½ teaspoon mustard seeds, (kali rai)
• ½ teaspoon  black seeds, (kalonji)½ teaspoon  black seeds, (kalonji)
• 2 twigs curry leaves, (karri patta)2 twigs curry leaves, (karri patta)
• 3-4   round red chilies, (sabut gol mirch)3-4   round red chilies, (sabut gol mirch)

Instructions

Prep Steps

• Wash and soak raisins and kashmiri lal mirch a night ahead. (see notes if in a hurry)
  Wash and soak raisins and kashmiri lal mirch a night ahead. (see notes if in a hurry)
• Blend Kashmiri red chilli with garlic, cumin  and raisins in mixer to form a very smooth paste.
  Blend Kashmiri red chilli with garlic, cumin  and raisins in mixer to form a very smooth paste.

Make Chicken

• In a pot, fry the paste in 3 tablespoons oil for 2 minutes and add the chicken with yogurt. Cover it.
  In a pot, fry the paste in 3 tablespoons oil for 2 minutes and add the chicken with yogurt. Cover it.
• Cook till the chicken is tender and you have desired consistency of gravy.
  Cook till the chicken is tender and you have desired consistency of gravy.
• For tempering, heat 1 tablespoon of oil in a pan and add curry leaves, cumin, kalonji and round red chilies, cook for 1 minute while stirring. Add on top of chicken and cover. Chicken is ready.
  For tempering, heat 1 tablespoon of oil in a pan and add curry leaves, cumin, kalonji and round red chilies, cook for 1 minute while stirring. Add on top of chicken and cover. Chicken is ready.

Notes

If soaking ahead is not possible then, boil 2 cups of water, put in kashmiri red chilies and raisins. Keep it covered for two minutes with heat turned off. The spice level of this recipe is mild so this recipe is kids-friendly too. You can add more Kashmiri lal mirch to make it more spicy.

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Step by step recipe of Kashmiri lal mirch (Kashmiri red chilli) chicken.

I forgot to add yogurt in photo but you please note it. Photos are for full chicken recipe so don’t be misguided while recipe card is for 1/2 chicken.

Soak or boil kashmiri lal mirch for 2 minute to bring out that vibrant red color.

Soak or boil raisin for 1 minute to make them soft.

Blend kashmiri mirch, garlic and cumin together. Add raisin and blend pulsing occasionaly to form a smooth paste. This will take some time about 5-7 minutes.

Fry the paste with oil in a pan for 1-2 minutes and add chicken.

Add yogurt, and cook till chicken is tender and you have the desired consistency of gravy.

For tarka, heat oil in a pan and add curry leaves, round chillies, mustard seeds and kalonji. Cook for a minute. Now add to the chicken and cover to let the aroma infuse in the chicken very well.

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