Kashmiri Chilli Chicken Curyy Recipe

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5 from 3 votes

Kashmiri Chilli Chicken Curyy Recipe

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

Course Main Course

Cuisine Bohra Recipes, Indian

Keyword Kashmiri Chilli Chicken

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 464kcal

Author Mariam Sodawater

Ingredients

500 gram chicken pieces

Paste

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

Tempering

½ teaspoon mustard seeds (kali rai)
½ teaspoon black seeds (kalonji)
2 twigs curry leaves (karri patta)
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)
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.
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.

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.

Nutrition