Kashmiri red chilli chicken curry recipe. If you have difficulty finding it look in an Indian store or check how to substitute Kashmiri red chilles. My other curry recipe are Green chutney masala chicken, Desi korma, White Korma, white chicken curry with cashew nuts, Red chicen recipe with ketchuo and tikka masala. Recipe of Kashmiri lal mirch or Kashmiri red chilli chicken curry.
The Indian recipe is a delectable non-vegetarian delight and is made by stewing chicken into curry.
In a bowl add grinded paste, chicken, garam masala powder, kashmiri red chilli powder, cumin powder, red chilli powder, turmeric powder, salt, coriander powder, ginger garlic paste & mix well.
In a pot add oil, cloves, black cardamom, bay leaf, marinated chicken & mix well.
You can have Kashmiri red chilli chicken curry recipe using 7 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Kashmiri red chilli chicken curry recipe
- It's 500 gram of chicken pieces.
- You need 4-5 of Kashmiri red chilies - medium size.
- Prepare 1/4 cup of raisin - (kishmish).
- It's 2 cloves of garlic.
- It's 1/4 cup of yogurt - (dahi).
- You need 1/2 teaspoon of cumin - (zeera).
- You need 1/4 cup of oil.
To start with, add raisins and meat masala in a grinder jar and grind them to a fine paste. Next, prepare the marinade by mixing together ginger and garlic paste, chopped tomatoes, hung curd, salt and raisin paste. It is also called Muj Gaad in Kashmiri. It is loaded with the flavors of aromatic spices especially the Kashmiri red chili powder.
Kashmiri red chilli chicken curry recipe instructions
- Tempering ½ teaspoon mustard seeds - (kali rai).
- ½ teaspoon black seeds - (kalonji).
- 2 twigs curry leaves - (karri patta).
- 3-4 round red chilies - (sabut gol mirch).
- Instructions Prep Steps Wash and soak raisins and kashmiri lal mirch a night ahead. (see notes if in a hurry).
- Blend Kashmiri red chilli with garlic, cumin and raisins in mixer to form a very smooth paste.
- Make Chicken In a pot, fry the paste in 3 tablespoons oil for 2 minutes and add the chicken with yogurt. Cover it..
- Cook till the chicken is tender and you have desired consistency of gravy..
- For tempering, heat 1 tablespoon of oil in a pan and add curry leaves, cumin, kalonji and round red chilies, cook for 1 minute while stirring. Add on top of chicken and cover. Chicken is ready.
- Notes If soaking ahead is not possible then, boil 2 cups of water, put in kashmiri red chilies and raisins. Keep it covered for two minutes with heat turned off. The spice level of this recipe is mild so this recipe is kids-friendly too. You can add more Kashmiri lal mirch to make it more spicy..
- Soak or boil kashmiri lal mirch for 2 minute to bring out that vibrant red colour..
- Soak or boil raisin for 1 minute to make them soft..
- Blend kashmiri mirch, garlic and cumin together. Add raisin and blend pulsing occasionaly to form a smooth paste. This will take some time about 5-7 minutes.
- Fry the paste with oil in a pan for 1-2 minutes and add chicken..
- Add yogurt, and cook till chicken is tender and you have the desired consistency of gravy..
- For tarka, heat oil in a pan and add curry leaves, round chillies, mustard seeds and kalonji. Cook for a minute. Now add to the chicken and cover to let the aroma infuse in the chicken very well..
The ingredients used to prepare this curry are fish fillets, Kashmiri red chili powder, saunf powder, cloves, tamarind paste, ginger powder, green chilies, and refined oil. Add the onion and cook until golden. Heat a dry, heavy-based frying pan over a high heat. Lower the heat to medium, add all the spices but the nutmeg and shake the spices around in the pan for a few seconds until they darken slightly and start to smell aromatic. Now add the Grounded Red chilli masala.