Kashmiri Chicken Curry Recipe

Creamy Kashmiri-style chicken curry served in a kadai with coriander.

Kashmiri Chicken Curry Recipe

My take on a Kashmiri chicken curry is a properly indulgent and moderately spiced recipe that gets a hint of sweetness from a cashew nut and raisin paste before getting an indulgent finish with a little cream.

Course Main Course

Cuisine Anglo Indian

Keyword creamy kashmiri chicken curry, kashmiri chicken, kashmiri chicken curry

Prep Time 10

Cook Time 1 5

Marinade Time (Minimum) 30

Total Time 1 45

Servings Servings

Calories 739kcal

Author Brian Jones

Ingredients

400 g Chicken Thigh Meat 14oz (boneless and skinless)

For the Marinade:

3 Garlic Cloves
15 g Ginger ½ thumb sized piece
4 tablespoon Yoghurt
1 teaspoon Kashmiri Chilli Powder
½ teaspoon Ground Coriander
¼ teaspoon Turmeric
½ teaspoon Salt

For the Curry:

12 Cashew Nuts
2 tablespoon Raisins
75 ml Boiling Water ⅓ Cup
2 large Onions 400g
2 tablespoon Cooking Oil
200 g Tin of Plum Tomatoes 7oz
12-16 Curry Leaves
1 teaspoon Fennel Seeds
1 Black Cardamom Pod (cracked with the side of a knife
2 teaspoon Kashmiri Chilli Powder
1 teaspoon Garam Masala
½ teaspoon Ground Cumin
½ teaspoon Black Pepper (freshly ground)
3 tablespoon Double Cream
Salt to taste

Instructions

Cut the chicken into large bite-sized pieces and add them to a bowl.
Peel the garlic cloves, mash them to a paste and add it to the chicken.
Peel and grate the ginger and add it to the chicken.
Add the remaining ingredients for the marinade to the chicken, mix and allow to sit for at least 30 minutes (up to 4 hours).

You can use this time to prepare the rest of the ingredients for the curry.

Place the cashew nuts and raisins in a bowl, then pour over the boiling water. Allow them to sit for 15 minutes.
Cut the onions in half, peel them and then cut them into a rough 25mm (1") dice.
Heat a 28cm or 11" frying pan over a medium heat. When it is hot, add the oil, followed by the onions and cook for 15 minutes, stirring occasionally.

You are looking for the onions to just start to go a light golden colour.

Roughly chop the tinned tomatoes.
By now, the cashews and raisins should have had their 15 minutes of soaking. Transfer them to a mini blender and blitz them to a paste.
Add the curry leaves, fennel seeds and cardamom pod, and give everything a stir for 30 seconds or so.
Add the marinated chicken, followed by the chilli powder, garam masala, cumin and black pepper, then cook for 10 minutes. Stirring regularly.
Add the chopped tomatoes, along with the cashew and raisin paste, reduce the heat to low and cook for 30 minutes.

Have a taste as the sauce is cooking and add salt as required.

Stir in the cream, and cook for a final 2-3 minutes before serving.

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