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Kashmiri Mirch Chicken

by Leena Kohli (@leenakohli)
5.0
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From 6 ratings
Prep Time
20min
Cook Time
30min
Total Time
50min
IndianLunchDinnerSideMeatGluten-Free

Savour the taste of Kashmiri Mirch Chicken! 

Easily prepared, this dish combines tender chicken with aromatic spices, a hint of tanginess, and the unique flavour of Kashmiri Chillies.

It caters to both spice lovers and those seeking milder tastes, serving as a versatile choice.

Whether enjoyed as a fulfilling meal or a delightful side, it pairs perfectly with rice or naan.

Ingredients

6 Servings
  • 1kg
    Chicken (curry cut pieces)
  • 1tsp
    Turmeric Powder
  • 15
    Dry Kashmiri Chillies (whole)

For Spice Powder

  • 6
    Green Cardamom
  • 1/2tbsp
    Black Peppercorn
  • 1tbsp
    Cumin Seed
  • 1tbsp
    Fennel Seed
  • 1
    ” Cinnamon Stick

For Gravy

  • 1/2cup
    Oil
  • 4sprigs
    of Curry Leaves
  • 3
    medium-sized Onions (finely sliced)
  • 1tbsp
    Ginger (finely chopped)
  • 1tbsp
    Garlic (finely chopped)
  • 1/2tsp
    Turmeric Powder
  • 1tsp
    Red Chilli Powder (optional)
  • 1/2tbsp
    Salt
  • 2tbsp
    Lemon Juice
  • Fresh Coriander Leaves for garnish

Method

  1. Soak chicken pieces in water with a teaspoon of turmeric for 15 minutes. Drain the water and set aside the chicken.

  2. Take out the seeds from Kashmiri chillies, setting them aside for later. Soak the chillies in hot water until they soften, then blend them into a smooth paste.

  3. Toast green cardamom, black peppercorns, cumin seeds, fennel seeds, cloves and cinnamon on medium heat until aromatic. Grind the toasted spices and set aside.

  4. Heat oil in a wok over medium-high heat.

  5. Add curry leaves, sliced onions, ginger and garlic. Saute until onions are softened and pinkish.

  6. Add the chicken to the wok and stir until it changes colour.

  7. Stir in turmeric powder, red chilli powder, and the ground Kashmiri chilli paste. Mix well.

  8. Sprinkle in salt and ground spice powder. Combine everything, cover the wok, and let the chicken cook over medium heat for around 20 minutes until it's tender, and the oil begins to separate. To prevent the gravy from sticking or burning, you can add a small amount of water if needed.

  9. Add the reserved Kashmiri chilli seeds and lemon juice. Cook for an additional 2-3 minutes.

  10. Adjust seasoning, garnish with fresh coriander leaves, and serve hot with roti, naan, or rice.

  11. Enjoy!

Tips & Tricks

  1. Kashmiri chillies provide a vibrant red colour without the intense heat. If you prefer a spicier dish, consider adding a few hot red chillies or chilli powder for an extra kick.

  2. Adjust spice levels, salt, and tanginess of lemon juice to suit your palate.

  3. To increase the gravy, add a small quantity of water as necessary.

  4. This recipe yields 4-6 servings.

Reviews

5.0
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From 6 ratings
l

leenakohli

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l

liam61

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k

kai1996

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨