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!
This Kashmiri Chicken recipe has been very popular in Bohra cuisine like this Red Ketchup Chicken.
The ingredients of Kashmiri Chicken are simple and can be substituted easily.
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 Kashmiri mirch, garlic, raisin, cumin, and yogurt together until you have a smooth paste. This will take some time about 2 minutes.
Marinate chicken for 10 minutes in the paste.
Cook till chicken is tender and you have the desired consistency of gravy.
For tempering (tarka), heat oil in a pan and add curry leaves, 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.
By Mariam Sodawater