Thursday, 6 September 2012

Curried kashmiri chicken | Kukskitchen

Chicken is kind of a staple ingredient in my kitchen. It is easy and quicker to cook than other meat and with a touch of innovation one can create a yummy curry any day, with no complaints from my hubby :). I get help from dear blogger friends and facebook page friends from time to time. One such friend is priya of priya's recipes who I borrowed this recipe from. Thanks priya.


1 - Chicken - 1kg
2 - Red chilli powder - 1tbsp
     Coriander powder -1tbsp
     Turmeric powder - 1/2tsp
     Garlic paste - 2tsp
     Ginger paste -2tsp 
     Cumin powder - 1/2tsp
     Garam masala - 1tsp
     Egg -1 beaten
     Salt to taste
3 - Oil - a cup
4 - Onion - 3 finely chopped
      Ginger garlic paste - 2tsp
5 - Kashmiri chilli powder - 1 1/2 tbsp
     Coriander powder - 1 1/2 tbsp
     Garam masala - 1 tsp
     Cumin powder - 1/2 tsp
6 - Tomato puree - 3 tbsp, I use double concentrated paste
7 - Cashew nut paste - of 10 nuts pre-soaked in water
8 - Water - 2 cups
9 - Raisins paste - of 10 pre-soaked in water
10-Cashew nuts - handful
     Raisins - handful
     Fresh coriander leaves - a few sprigs


  • Clean and prepare your chicken pieces. Rub (2) on to chicken pieces . Leave pieces aside for 60 minutes, for a brilliant taste. But frying them straight away gives a tasty chicken fry too.
  • Shallow fry chicken using about a cup of oil . Turn sides after about 2-5 minutes depending on the size of your pieces. The botton side should be golden brown at this point. Do the same with the now-bottom side. This gives a beautifully fried chicken which is crispy on the outside and soft and succulent on the inside.
  • Heat oil in a pan and saute onions till translucent. Add ginger garlic paste and saute till raw smell disappears.
  • Now add (5), mix well followed by tomato puree. Continue mixing till oil clears on top.
  • Add cashew paste followed by water and salt to taste. Let this simmer for 5-8 minutes till gravy thickens.
  • Add raisin paste, mix and simmer for another 5 minutes and kashmiri chicken is done.
  • Before serving garnish with fried cashew, raisins and fresh coriander leaves.



Sherin Deepu

Please do not borrow pictures without my permission. I may not find out but there is someone up there watching, and stealing doesnot go well in his court.


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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