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.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak chicken pieces in water with a teaspoon of turmeric for 15 minutes. Drain the water and set aside the chicken.
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.
Toast green cardamom, black peppercorns, cumin seeds, fennel seeds, cloves and cinnamon on medium heat until aromatic. Grind the toasted spices and set aside.
Heat oil in a wok over medium-high heat.
Add curry leaves, sliced onions, ginger and garlic. Saute until onions are softened and pinkish.
Add the chicken to the wok and stir until it changes colour.
Stir in turmeric powder, red chilli powder, and the ground Kashmiri chilli paste. Mix well.
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.
Add the reserved Kashmiri chilli seeds and lemon juice. Cook for an additional 2-3 minutes.
Adjust seasoning, garnish with fresh coriander leaves, and serve hot with roti, naan, or rice.
Enjoy!
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.
Adjust spice levels, salt, and tanginess of lemon juice to suit your palate.
To increase the gravy, add a small quantity of water as necessary.
This recipe yields 4-6 servings.
How can I make Kashmiri Mirch Chicken milder for kids?
To make Kashmiri Mirch Chicken milder for kids, you can reduce the amount of Kashmiri chillies used in the recipe. Instead of using the whole chillies, you can blend just a few and add more yogurt or cream to the dish to balance the flavors. Additionally, you can skip the optional red chilli powder to keep the spice level low.
What are some good side dishes to serve with Kashmiri Mirch Chicken?
Kashmiri Mirch Chicken pairs wonderfully with steamed basmati rice, naan, or roti. You can also serve it with a side of cucumber raita or a fresh salad to complement the rich flavors of the dish.
Can I substitute chicken with another protein in Kashmiri Mirch Chicken?
Yes, you can substitute chicken with other proteins such as lamb, goat, or even tofu for a vegetarian option. Just keep in mind that cooking times may vary depending on the protein you choose, so adjust accordingly to ensure it's cooked through.
How should I store leftover Kashmiri Mirch Chicken?
To store leftover Kashmiri Mirch Chicken, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, you can freeze it for up to 2 months. Just make sure to thaw it in the refrigerator before reheating.
What is the cooking process for Kashmiri Mirch Chicken?
The cooking process for Kashmiri Mirch Chicken involves soaking the chicken in turmeric water, preparing a smooth paste from soaked Kashmiri chillies, and toasting a blend of spices. After sautéing onions, ginger, and garlic, you add the chicken and spices, cover, and cook until tender. Finally, add lemon juice and garnish with fresh coriander before serving.
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