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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 3
Calories 464kcal


  • 500 gram chicken pieces


  • 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)


  • 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)


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.


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.


Calories: 464kcal | Carbohydrates: 12g | Protein: 22g | Fat: 37g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 93mg | Potassium: 363mg | Fiber: 1g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 30mg | Calcium: 54mg | Iron: 2mg