Kashmiri Chicken

Total Time
1hr
Prep
10 mins
Cook
50 mins

Easy and delicious. Not heavy on the spices.

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Ingredients

Nutrition

Directions

  1. 1. Saute onion in oil until lightly golden.
  2. 2. Add garlic and ginger and cook until all is light brown.
  3. 3. Add chicken and cardamom and cook 15-20 minutes over med-high heat.
  4. 4. Add yogurt, tomatores and red chile powder. Cook 20-30 minutes, stirring constantly, over med heat until chicken is cooked through. Remove cardamom pods.
  5. 5. Add ground cashews and cook 3 minutes.
  6. 6. Put in serving bowl and sprinkle with sliced almonds to serve.
Most Helpful

4 5

We really enjoyed the end result but I did have some issues with the recipe as written. After step 2 I have golden onion, garlic and ginger. If I added the chicken at that point and continued cooking for 15 - 20 minutes I would have little burnt black bits of onions etc. so I removed them from the pan before putting the chicken in. I did put the cardamon in with the chicken and I won't do that again because they were burnt little pebbles that I fished out and replaced. Once the meat and onions etc were once again combined I added about a 1/2 cup of broth and then a titch more as the sauce was cooking down to a paste. The taste was worth the effort but I would definitely make the same changes again. Thanks for posting! Made for The bistro Babes ZWT 8

5 5

This was really flavorful and rich tasting for only 350 calories (I still used fat free yogurt). The spices used in small amounts give a well rounded flavor profile with the heat so often present in Indian cuisine. Being simply made in one pan is another plus. I do have to say that I needed to add some liquid, chicken broth is what I chose, shortly after putting the yogurt in. Perhaps it was the thick yogurt that I use but there was no way that it was going to cook for 20 mins without being burnt to a cinder. By the time the 20 mins was up it had all cooked down to great sauce. Made for ZWT 8.