Kashmiri
Kashmiri cuisine is one of the most sophisticated and distinctive culinary traditions in India. Influenced by Persian, Central Asian, and North Indian flavours, it is a 'regal' style of cooking that relies on fragrant aromatics rather than raw chili heat. The food is defined by its deep, jewel-toned colours - achieved through natural ingredients - and a unique 'warmth' that reflects the cool climate of the Himalayan valley.
Cuisines
Cooking Instructions
Cooking: 35 minutes
Notes:
Toasting whole fennel seeds, cinnamon, cloves, green cardamom, and black peppercorns fresh before grinding creates an intensely fragrant spice blend.
Milk enriches the sauce and gives the curry its signature creamy Kashmiri texture.
Bone-in chicken pieces can be substituted for boneless chicken thighs if preferred.
Toast and Grind Whole Spices
Dry-roast the fennel seeds, cinnamon stick, cloves, green cardamom pods, and black peppercorns in a dry pan over low heat for 2 to 3 minutes until fragrant. Transfer to a pestle and mortar or spice grinder, discard the cardamom skins, and grind into a fine aromatic powder.
Blend Tomato Aromatic Paste
In a blender, combine the chopped tomato, ginger, and garlic. Blend until completely smooth and set aside.
Sauté Onions and Tomato Base
Heat the ghee and vegetable oil in a heavy-based pan over medium heat. Add the bay leaf and finely chopped onions, frying over low heat for 8 to 10 minutes until golden. Stir in the tomato, ginger, and garlic paste, stir-frying on high heat for 2 minutes.
Sauté Chicken and Prepare Yoghurt
Add the chicken thigh pieces to the pan and cook over high heat, stirring occasionally. In a bowl, whisk together the plain yoghurt, Kashmiri red chilli powder, ground coriander, ground cumin, ground turmeric, and 2 tablespoons of water until smooth.
Incorporate Yoghurt Base
Reduce the heat to lowest, pour 4 tablespoons of cold water into the pan to drop the temperature, and immediately stir in the spiced yoghurt mixture. Increase heat to medium and stir continuously until the gravy comes to a gentle boil and oil releases around the edges.
Simmer Curry
Add the salt, sugar, milk, and 120ml of water. Cover partially with a lid and simmer over very low heat for 20 minutes, stirring occasionally to prevent the milk from catching on the bottom.
Finish and Serve
Stir in the reserved ground roasted spice blend, ground mace, ground nutmeg, and crushed kasuri methi. Cover and simmer for a final 5 minutes, then serve hot with naan or basmati rice.
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Ingredients
| Fennel Seeds | 1 tsp |
| Cinnamon Stick | 1 |
| Cloves | 4 |
| Green Cardamom Pods | 4 |
| Black Peppercorns | ½ tsp |
| Tomatoes | 1 |
| Ginger | 25g |
| Garlic | 6 cloves |
| Boneless Chicken Thighs | 800g |
| Onions | 2 |
| Ghee | 2 tbsp |
| Vegetable Oil | 1 tsp |
| Bay Leaf | 1 |
| Milk | 250ml |
| Water | 120ml |
| Salt | 1½ tsp |
| Sugar | ½ tsp |
| Plain Yoghurt | 4 tbsp |
| Kashmiri Red Chilli Powder | 2 tsp |
| Ground Coriander | 1 tbsp |
| Ground Cumin | ½ tsp |
| Turmeric | ½ tsp |
| Ground Mace | 1 pinch |
| Ground Nutmeg | 1 pinch |
| Kasuri Methi | ¼ tsp |
