Kashmiri Chicken Masala is a rich, aromatic dish from the Kashmir region of India and Pakistan, known for its vibrant flavors and fragrant spices. This dish captures the essence of Kashmiri cuisine with its use of warming spices, yogurt, and saffron, creating a creamy, luxurious gravy. Traditionally enjoyed with rice or flatbreads like naan, Kashmiri Chicken Masala is perfect for family dinners or festive gatherings.
Ingredients
- Chicken – 1 kg, cut into medium-sized pieces
- Yogurt – 1 cup (plain, full-fat)
- Onions – 2 large, finely sliced
- Tomatoes – 2 medium, pureed
- Garlic – 4-5 cloves, minced
- Ginger – 1-inch piece, grated
- Kashmiri red chili powder – 1 tbsp (for mild heat and color)
- Garam masala – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – ½ tsp
- Fennel powder – 1 tsp
- Saffron – A few strands (soaked in warm milk)
- Green cardamom – 4 pods
- Cloves – 4-5
- Cinnamon stick – 1-inch piece
- Bay leaves – 2
- Cooking oil – 3-4 tbsp
- Fresh coriander – for garnish
- Salt – to taste
Method
- Marinating the Chicken:
In a large bowl, marinate the chicken pieces with yogurt, ginger, garlic, and a pinch of salt. Let it sit for at least 30 minutes, or ideally, overnight in the fridge. This tenderizes the chicken and infuses it with flavor. - Cooking the Base:
Heat oil in a large pan or wok. Add the whole spices—cinnamon stick, green cardamom, cloves, and bay leaves. Sauté until they release their aroma. Add sliced onions and cook until golden brown. - Spice it Up:
Add ginger and garlic paste, stirring for a minute. Then, add the tomato puree, turmeric, coriander, Kashmiri red chili powder, and fennel powder. Cook until the oil separates from the masala mixture, about 5-7 minutes. - Cooking the Chicken:
Add the marinated chicken to the pan, stirring well to coat with the spice mixture. Cover and cook on low heat for about 20 minutes, stirring occasionally. - Finish with Saffron:
Once the chicken is almost done, add the saffron soaked in milk, garam masala, and adjust the salt. Cook for an additional 10 minutes until the chicken is tender and the gravy has thickened. - Garnish and Serve:
Garnish with freshly chopped coriander. Serve hot with steamed rice, naan, or chapati.
Variations & Tips
- Vegetarian Option: You can substitute the chicken with paneer (Indian cottage cheese) or a medley of vegetables like potatoes, cauliflower, and peas for a vegetarian version of Kashmiri Masala.
- Milder Version: If you prefer a milder version, reduce the amount of Kashmiri red chili powder, which is more about color than heat, or replace it with paprika.
- Use of Ghee: For an even more authentic taste, replace some or all of the cooking oil with ghee (clarified butter).
- Nuts for Creaminess: Adding a paste made from soaked cashews or almonds can elevate the creaminess of the dish. Blend soaked nuts into a fine paste and mix them into the gravy for a richer texture.
- Slow-Cooking: Slow-cooking the chicken on low heat enhances the flavor and makes the chicken extremely tender.
Conclusion
Kashmiri Chicken Masala is a delicious and aromatic dish that combines traditional Kashmiri spices and rich textures. The saffron, yogurt, and fennel seeds set it apart from other regional chicken curries, making it a must-try for anyone interested in exploring Kashmiri cuisine. Whether you’re a novice in the kitchen or an experienced cook, this recipe is simple to follow and offers delightful results every time.