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Nutrition Facts
Serving Size 1 (225g) Recipe makes 6 servings The following items or measurements are not included below: 10 peppercorns 10 cardamoms 2 inches fresh gingerroot
Calories 253
Calories from Fat 117		(46%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 7.0g	34%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 96mg		32%
Sodium 101mg		4%
Potassium 426mg		12%
Total Carbohydrate 10.4g		3%
	Dietary Fiber 1.5g	5%
	Sugars 5.2g
Protein 23.4g		46%
detailed view... how is this calculated?

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Kashmiri Chicken

Recipe #42029 | 50 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: madam x
Oct 2, 2002

This is one of my favorite ways to prepare chicken. It comes from "Complete Indian Cooking", a cookbook I received as a gift for my wedding. The addition of plain yogurt toward the end of the cooking time gives this a deliciously mild and creamy flavor, which makes a wonderful contrast to all the spices. This is best eaten with some good basmati rice, but plain jasmine rice works too.

SERVES 6 (change servings and units)

Ingredients

4 tablespoons ghee or vegetable oil
3 large onions, finely sliced
10 peppercorns
10 cardamoms
2 inches cinnamon sticks
2 inches fresh gingerroot, chopped
2 cloves garlic, finely chopped
1 teaspoon chili powder
2 teaspoons paprika
3 lbs skinless chicken pieces (I like boneless, skinless thighs)
1 cup plain yogurt
salt

Directions

1
Heat the ghee or vegetable oil in a deep, lidded skillet.
2
Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
3
Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
4
Add the chicken pieces and fry until browned.
5
Gradually add the yogurt, stirring constantly.
6
Cover and cook gently for about 30 minutes.

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Featured Reviews for This Recipe

From: Chef #534653

On Apr 20, 2008

What a great dish. It was so very tasty and not hot at all, which pleased my mom. I just added some chili pepper flakes to mine. I used skinless boneless chicken filets and it was still very good, meat was juicey and tender. Will make again. Thanks for sharing. I used Lumberg Organic rice, cause that's what I had on hand.

0 people found this review helpful

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From: regularstormy

On Nov 29, 2006

This was a fantastic recipe--I found it after searching the internet exhaustively for a butter-chicken type recipe. I substituted 1/4 tsp. cardamom powder for the 10 cardamoms because I didn't have fresh/dried ones. The flavor still came through. This is a mild dish, I think next time I might simmer it with dried chiles or add cayenne pepper to add some heat. Thanks, my boyfriend and I loved our dinner!

1 person found this review helpful

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From: kelly in TO

On Mar 11, 2007

This was really good. I kept the recipe as is and it was delicious. I now have so many ideas of what else to do with this chicken, ie. wraps, salads ect. Thanks Madam.

1 person found this review helpful

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From: MrsMM

On Dec 12, 2006

Holy Moly this was good!!! It's so very authentic tasting and SO easy to make. It reheats well and is just entirely enjoyable. I halved it, which was simple to do, and I used fat free yogurt, but found it to work perfectly. We'll make this again and again and again.

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Read all 6 reviews