6 Reviews of Kashmiri Chicken

From: Charishma Ramchandani

On Oct 24, 2002

We made this for dinner last night. We added a small tomato(peeled and then chopped) after step 4 in this recipe. This was the only additional ingredient we used. Instead of 1 cup of plain yogurt, we used a little more than 1/2 cup of the same and the flavour was wonderul. We used a little less than 2 tsps. of salt for this dish. My mom and bro. absolutely enjoyed the wonderful flavour of this chicken. Thank You for sharing.

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.

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!

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.

From: Chaeign

On Nov 18, 2003

Delicious and easy to prepare! At the last minute, I realized my plain yogurt was actually blueberry flavored, so substituted some cream and crossed my fingers. Everything turned out well

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.