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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a deep pan or kadhai over high heat. Add ½ teaspoon salt to the hot oil, then add the chicken. Sear for 3–4 minutes, turning occasionally, until the chicken lightens in colour and develops a slight golden crust.
Turn the heat to medium. Add the chopped ginger and garlic, sautéing for about a minute until fragrant and no longer raw.
Place the tomato halves cut-side down directly over the chicken. Cover with a lid and cook over medium heat for 8–10 minutes until the skins soften and blister.
Remove the lid and peel off the loosened tomato skins using tongs. Gently mash the tomato flesh into the pan, mixing it thoroughly into the chicken.
Stir in ½ teaspoon salt, ½ teaspoon black pepper, chopped green chillies, and Kashmiri chilli powder (if using). Cook uncovered, stirring frequently, until the tomatoes break down completely and oil starts to separate from the sauce.
Reduce the heat to low. Stir in the whisked yogurt continuously to prevent curdling. Simmer until the sauce thickens, the oil separates to the top again, and the chicken is fully tender.
Sprinkle in the remaining ½ teaspoon of freshly ground black pepper and mix well. Adjust salt if needed. Garnish with fresh coriander and slit green chillies.
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Adding salt to hot oil before the chicken prevents sticking and seasons the meat thoroughly as it sears.
Shinwari curry gets its signature kick purely from black pepper and green chillies, so adjust both to match your heat preference.
Don't skip removing the tomato skins! Once they soften, they peel off easily with tongs, leaving you with a silky, smooth gravy.
Can I use boneless chicken?
Yes, boneless chicken can be used, but the cooking time may be slightly reduced.
Is there a substitute for Kashmiri red chilli powder?
You can use degi mirch powder, but it may slightly alter the heat level.
Can I make this dish less spicy?
Reduce the amount of green chillies and black pepper to lower the spice level.
What can I serve with Chicken Shinwari?
It pairs well with garlic naan, buttered roti, or steamed basmati rice.
How do I prevent yogurt from curdling?
Ensure the heat is low when adding yogurt and stir continuously to prevent curdling.
