Kashmiri Chicken


For 1 Continued...
2 tspn oil ¼ tspn garam masala
100 gm onions (prepared weight) ¼ tspn salt
1 bay leaf ¼ tspn hot chilli powder
1 clove 1 tbspn ground almonds
1 cm cinnamon stick 6 tbspn yogurt
4 black peppercorns 1 tbspn coriander
1 chicken breast 10 gm flaked almonds
½ tspn ginger ½ tspn cornflour
½ tspn garlic red food colouring (optional)



  1. Heat the oil in a wok or heavy pan and fry the onions, bay leaf, cloves, cinnamon and peppercorns for 4 min.
  2. Add the chicken with the marinade and stir fry for 3 min.
  3. Add the garlic and ginger paste and stir fry for 1 min.
  4. Lower the heat, add the garam masala, salt, chilli powder and ground almonds and stir fry for 2 min.
  5. Add the rest of the yogurt and stir for 2 min.
  6. Add the chopped coriander, cover and cook for 15 min, stirring occasionally, until the chicken is done.


  1. If possible remove the bay leaf, cinnamonn stick and clove.
  2. Serve with rice, garnished with the toasted almonds and more coriander


This should be a dryish dish.
The preparation stage
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Enlarge image

The finished meal