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    Home » Chicken » Kashmiri Chicken

    Aug 28, 2022 by Mariam Sodawater · This post may contain affiliate links. 12 Comments

    Kashmiri Chicken

    504 shares
    Jump to Recipe Print Recipe Jump to Video
    5 from 6 votes
    Kashmiri chili chicken in the pan with Kashmiri chilies on the side.

    Make this easy peasy Kashmiri Chicken with Kashmiri chilies and just a few Indian spices and no chopping required! This chicken turns out finger-licking good and has a unique taste!

    Kashmiri chicken in the pan with Kashmiri chilies on the side.

    This Kashmiri Chicken recipe has been very popular in Bohra cuisine like this Red Ketchup Chicken. Being a recipe that has been tried and tested over decades, it has many versions. The main method remains the same with few changes in ingredients.

    So do not miss the Variation section. (Use the jump button below to reach it directly.) This chicken is served with little gravy. You dip chicken in gravy and devour it.

    Jump to:
    • Why try this recipe?
    • Ingredients
    • How to make it?
    • Expert Tips
    • Recipe FAQs
    • 📖 Recipe
    • 💬 Comments

    Why try this recipe?

    Vibrant Colour: A vibrant red-colored chicken with gravy that can be eaten with rice or roti(bread). Kashmiri mirch, the key ingredient gives it a distinct aroma and color.

    Unique Taste: Raisins give it a mildly sweet tone. So the taste is sweet and spicy, but it is not like the sweetness of ketchup. But you can skip raisin and it still tastes amazing.

    One-Pot Easy Recipe: It is an effortless 40 minutes Kashmiri chicken recipe with no chopping. I have tried and shared this recipe many times.

    Want some easy Pakistani chicken recipes? Try these! Green Chicken Curry, Chicken Korma, Chicken Karahi, White Karahi, and White korma.

    Ingredients

    The ingredients of Kashmiri Chicken are simple and can be substituted easily.

    Ingredients

    Kashmiri Chili: This recipe calls for a special ingredient Kashmiri lal mirch or /Kashmiri red chili which are large, long chilies that give a bright red color to the recipe and have a mildly spicy taste.

    If you have difficulty finding it look in an Indian store. You can use Kashmiri chili powder too for this recipe but the taste would depend on the quality and purity of the powder.

    Chicken: I used chicken drumsticks in the pictorial. But you can use chicken leg and breast pieces or chicken cut into 8 pieces. In my experience bone-in chicken works best.

    Raisin: I used golden raisins for this recipe. Some people use cashew to thicken the gravy. Raisins would make the gravy mildly sweet while cashew would make it creamy. Some people skip both ingredients. It still tastes great.

    Spices for Tempering: The main spices tempering are cumin, and dried red chili (any variety). I used mustard and fenugreek seed for curried flavor. Curry leaves make a great combo but I was short of it.

    Yogurt: You can use less or more yogurt depending on the amount of gravy you want in the Kashmiri chicken.

    How to make it?

    Most people soak whole Kashmiri chili overnight and then grind it. I find grinding whole chilies requires repeated scrapping in between the process. On the contrary grinding dry Kashmiri chili is far easier and can be soaked in hot water. So you same results in less time and effort.

    Steps to make marinade.
    1. Break Kashmiri chili into small pieces and grind it to powder.
    2. Soak Kashmiri lal mirch powder for 5 minutes in ¼ cup boiling hot water to bring out that vibrant red color.
    3. Soak raisins for 5 minutes in boiling hot water to make them soft. Discard the water.
    4. Blend Kashmiri mirch, garlic, raisin, cumin, and yogurt together until you have a smooth paste. This will take some time about 2 minutes.
    Steps to cook Kashmiri chicken.
    1. Marinate chicken for 10 minutes in the paste.
    2. Cook till chicken is tender and you have the desired consistency of gravy.
    3. For tempering (tarka), heat oil in a pan and add curry leaves, round chilies, mustard seeds, and kalonji (black seeds). Cook for a minute.
    4. Now add the tempering to the chicken and cover it to let the aroma infuse in the chicken very well.

    Expert Tips

    Cashew version: Some people add soaked cashew in the paste to make it creamy. Skip the raisin if adding soaked cashew. Soak cashew overnight so they blend easily.

    No raisin version: You can skip the raisin if you intend to serve it with roti or rice. This will make it a more curried taste without having sweet tones.

    More ways to use this paste: You can use this Kashmiri chili paste without raisins to make masala aloo and also fried fish. Also, add coriander seeds to the paste for an extra nutty flavor.

    Recipe FAQs

    What is Kashmiri masala paste?

    Kashmiri masala is a paste made with Kashmiri chilies, cumin seeds, coriander seeds, garlic, oil, and slight vinegar. It is made similarly by soaking and used in curries for color and aroma.

    What is Kashmiri paste used for?

    It is used in making all lal masala aloo, lal masala fried fish, tomato biryani and even in mix sabzi.

    What does Kashmiri chicken taste like?

    This recipe makes mildly spicy chicken that has a curried flavor and Kashmiri chili aroma.

    How to serve?

    If serving a dried version of Kashmiri chicken, serve over a bed of lettuce with a garnish of boiled eggs or slims. Devor the juicy chicken alone. If making a gravy version. Serve with roti or naan and basmati rice.

    Hungry for chicken curry? Try these!

    • Chicken Nihari Recipe
    • Ginger Chicken Handi (Indian Curry)
    • Chicken White Karahi
    • Lamb Karahi Gosht

    If you try this Kashmiri Chicken recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

    📖 Recipe

    Kashmiri chicken close up shot in a pan.

    Kashmiri Chicken

    A delicious sweet and sour chicken that can be eaten alone or with rice and naan.
    5 from 6 votes
    Print Pin
    Prep: 20 minutes
    Cook: 20 minutes
    Total Time: 40 minutes
    Servings : 4 servings
    Calories: 437kcal
    Author: Mariam Sodawater
    Prevent your screen from going dark

    Ingredients

    • 500 g chicken pieces

    Paste

    • 4 to 5 whole Kashmiri red chilies, see notes
    • ¼ cup raisin, see notes
    • 2-3 cloves garlic
    • ½ teaspoon cumin
    • 1 teaspoon coriander seeds, optional
    • ½ cup yogurt
    • ¼ cup oil

    Tempering

    • 2 tablespoon oil
    • ¼ teaspoon cumin seeds
    • ½ teaspoon mustard seeds
    • ½ teaspoon  black seeds
    • 2 twigs curry leaves, optional but recommended.
    • 3-4   round red chilies, (sabut gol mirch)

    Instructions

    Make Kashmiri Paste

    • Break Kashmiri chili into small pieces and grind it to powder. Soak Kashmiri lal mirch powder for 5 minutes in ¼ cup boiling hot water to bring out that vibrant red color.
    • Soak raisins for 5 minutes in boiling hot water to make them soft. Discard the water.
    • Blend soaked Kashmiri chili, garlic, soaked raisin, cumin, and yogurt together until you have a smooth paste. This will take some time about 2 minutes.

    Make Chicken

    • Marinate chicken in kashmiri paste for 10 minutes in the paste.
    • Stir fry chicken for 2 minutes on high heat. Then cover and cook the chicken on medium heat for 20 minutes until the chicken is tender. Add ¼ cup water if needed.

    Tempering

    • For tempering, heat oil in a pan and add curry leaves, cumin seeds, round chilies, mustard seeds, and kalonji (black seeds). Cook for a minute. Now add the tempering to the chicken and cover it to let the aroma infuse in the chicken very well.
    • Cook Chicken until it reaches desired consitency then serve.

    Notes

    Kashmiri Chili: Kashmiri lal mirch or /Kashmiri red chili are large, long chilies that give a bright red color to the recipe and have a mildly spicy taste.
    If you have difficulty finding it look in an Indian store. You can use 2 tablespoons of Kashmiri chili powder too for this recipe but the taste would depend on the quality and purity of the powder. 
    Chicken: I used chicken drumsticks in the pictorial. But you can use chicken leg and breast pieces or chicken cut into 8 pieces. In my experience bone-in chicken works best.
    Raisin: You can switch raisins with soaked (overnight) cashew to thicken the gravy. Raisins would make the gravy mildly sweet while cashew would make it creamy. You may skip raisin altogether. It still tastes great.
    Spices for Tempering: The main spices of tempering are cumin, and dried red chili (any variety). I used mustard and fenugreek seed for curried flavor. Fresh curry leaves taste amazing if you could add it.
    Yogurt: You can use less or more yogurt depending on the amount of gravy you want in the Kashmiri chicken.

    Nutrition Information

    Calories: 437kcal ,Carbohydrates: 13g ,Protein: 18g ,Fat: 35g ,Saturated Fat: 6g ,Polyunsaturated Fat: 9g ,Monounsaturated Fat: 19g ,Trans Fat: 0.2g ,Cholesterol: 68mg ,Sodium: 80mg ,Potassium: 418mg ,Fiber: 2g ,Sugar: 3g ,Vitamin A: 523IU ,Vitamin C: 73mg ,Calcium: 71mg ,Iron: 2mg
    Mention @Recipe52 or tag #Loverecipe52!

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    504 shares

    Reader Interactions

    Comments

    1. myhomeseries says

      June 09, 2019 at 11:16 am

      Can't wait totrythis recipe. Looks delicious and easy to cook. I am really looking forward to tasty and less time-consuming recipes?

      Reply
      • Recipe 52 says

        July 11, 2019 at 12:09 pm

        This tastes really good. Hope you like it. Please share the feedback.

        Reply
    2. skd says

      October 22, 2016 at 11:37 pm

      The recipe looks and sounds delicious. Blending raisins with chillies is very interesting .Thanks for sharing ? ☺

      Reply
      • Mariam Sodawater says

        October 23, 2016 at 12:57 am

        Yeah... and it does n't taste like raisin. Please try and let me know too.

        Reply
        • skd says

          October 24, 2016 at 10:11 am

          Sure. Would love to ?

          Reply
    3. Wendy says

      October 22, 2016 at 2:35 pm

      This looks absolutely delicious.. I've printed the recipe for future attempt! Thanks for following my blog.. Much appreciated xx

      Reply
      • Mariam Sodawater says

        October 22, 2016 at 5:02 pm

        Thank you so much for a lovely comment. ?

        Reply
        • Wendy says

          October 22, 2016 at 5:12 pm

          You're welcome - I'm looking forward to trying the recipe soon! x

          Reply
          • Mariam Sodawater says

            October 22, 2016 at 8:38 pm

            Please let me know how it turns out. ?

            Reply
            • Wendy says

              October 22, 2016 at 9:25 pm

              I will Mariam! x

    4. Umm-e-Aimen Taaha says

      October 21, 2016 at 12:27 pm

      My all time favorite recipe easy to make and tastes delicious. Made many time for guests . Its a finger licking recipe.

      Reply
      • Mariam Sodawater says

        October 21, 2016 at 1:48 pm

        Thank a lot Umm e Aimon, for a lovely review.

        Reply

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    If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




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    Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

    More about me →

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