Kashmiri Chicken Gushtaba (Wazwan-Style Curry)

Name: Kashmiri Chicken Gushtaba (Wazwan-Style Curry)
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 5
Cuisine: Kashmiri
Ingredients: 750 g chicken mince; 0.5 tsp salt; 1 tsp cumin powder; 0.25 tsp green cardamom powder; 0.25 tsp crushed black cardamom seeds; 1 tsp ginger-garlic paste; 2 tbsp ghee (clarified butter); 0.33 cup oil; 2 medium onions, finely sliced; 5 cups water; 2 in cinnamon stick; 6 green cardamoms; 2 black cardamoms; 0.5 tbsp cumin seeds; 1 tbsp fennel seeds (saunf); 6 clove cloves; 2 bay leaves; 1 mace flower; 1 star anise; 1 in ginger; 6 cloves garlic; 0.5 tbsp dry ginger powder (saunth); 1 tsp salt; 3 cups curd (yogurt); 1 egg; 1 tsp salt; 1 tbsp chopped green chillies; 1 tsp black pepper powder; 2 tbsp ghee; 2 tbsp mint powder

Kashmiri Chicken Meatballs in Spiced Yogurt Gravy (Light-Coloured Wazwan-Style Curry)

Chicken Gushtaba (also spelled Goshtaba or Gushtab) is a beloved dish from Kashmiri cuisine, traditionally made with mutton and served as part of the royal Wazwan feast. This lighter version uses chicken mince to create large, tender meatballs gently simmered in a light-coloured, creamy yogurt gravy spiced with warming whole spices.

Each ingredient adds meaning and depth to this dish. Aromatic spices like cardamom, fennel, mace, and...

green cardamom powder

crushed black cardamom seeds

ghee (clarified butter)

medium onions, finely sliced

fennel seeds (saunf)

dry ginger powder (saunth)

chopped green chillies

Calories

589.1kcal (29.46%)

Protein

41.9g (83.88%)

Step 1

In a large bowl, mix the chicken mince with salt, cumin powder, green and black cardamom, ginger-garlic paste, and ghee.

Step 2

Refrigerate for 20–25 minutes to firm up the mixture.

Step 3

Grease your palms and shape the mixture into large, round balls (tennis ball-sized). Chill again until ready to cook.

Step 1

Heat oil in a pan and fry the sliced onions until golden and crisp.

Step 2

Cool slightly, and crush coarsely using a mortar-pestle or blender.

Step 3

Reserve both the onions and the leftover oil for later.

Step 1

In a deep pot, bring water to a boil.

Step 2

Add all the whole spices, sliced ginger, garlic cloves, dry ginger powder, and salt.

Step 3

Simmer for 8–10 minutes to extract the flavors.

Step 4

Strain the broth and keep it aside.

Step 1

In a deep pan or wok, whisk the curd until smooth. Add the egg and whisk again until fully blended.

Step 2

Stir in salt, green chillies, and black pepper.

Step 3

Cook on high heat, stirring continuously until the curd comes to a gentle boil.

Step 4

Add ghee and cook for another 2-3 minutes.

Step 5

Pour in the strained broth and simmer for 4–5 minutes on medium heat.

Step 1

Gently place the chilled chicken balls to the simmering gravy.

Step 2

Sprinkle in the mint powder and cook uncovered for 10-15 minutes,

Step 3

Next, add the crushed fried onions along with the reserved onion oil. Continue simmering for an additional 8-10 minutes, or until the meatballs are fully cooked and the gravy has begun to thicken. (Keep in mind, the gravy will thicken further as it cools.)

Step 4

Taste and adjust salt as needed.

Step 5

Serve chicken Goshtaba hot with steamed basmati rice, butter naan or soft roti or the Kashmiri-style pulao.